Sunday, February 1, 2009

Quick cupcakes

Left: Dark Chocolate Cupcakes with French Sel Gris and Hawaiian Red Clay Salt
Right: Chocolate Peanut Butter Cupcakes with Ganach Drizzle

These are both based off the Vegan Cupcakes Take Over the World Gluten Freedom Cupcakes...with a few adaptations to fit my pantry and these flavors.  And to add more chocolate. 

6 comments:

Anonymous said...

These look amazing! Chels and I tried to make the chocolate peanut butter muffins once from the Vegan cupcakes take over the world recipe and they caved in when we took them out. Your muffins look way better.

~joe

Zoey said...

Yum- your cupcakes look delicious. I really should spend more time baking out of that book!

Ricki said...

Mmmm. .. .chocolate and peanut butter--could there be a more enticing combination?? These look great.

Alice (in Veganland) said...

Hahaha, adding more chocolate is always a good excuse to modify a recipe! They look delish, so you obviously did a good job

Catherine said...

ooooooohhh . . . salty cupcakes!

aTxVegn said...

Yum! Outstanding job!