Vegan Cooking with TLC

I developed this recipe several years ago when I was feeling a bit homesick for Kentucky. It combines the mint and bourbon in a mint julep with lots of chocolate. Every time I make it for a party, it's a big hit with vegans as well as non-vegans. My Daddy even really liked it when I made it while in Kentucky in December for my parents' 50th Wedding Anniversary. Several have asked for the recipe. I'm not sure if they doubt it's vegan or if they really just like the cupcakes that much. I use quite a few healthier ingredients in it than you'd normally find in a cupcake; however, I am well aware that bourbon isn't exactly a health food. If you abstain from alcohol, this recipe probably isn't for you because you can detect the bourbon in it. It's definitely an indulgence. Vegan Chocolate Mint Julep Cupcakes 2 ounces vegan bittersweet chocolate (or semisweet) 1 cup hazelnut milk (or other plant based milk) 1 teaspoon apple cider vinegar...

I developed this recipe a bit by accident. I had leftover stout beer in the refrigerator from another recipe and not quite enough plant based milk to try my idea for making chocolate cupcakes. I'd already started making them when I realized I didn't have enough plant based milk, so I added in the stout to make up the difference. We really liked what the stout added to the cupcakes, so I tried buying a chocolate stout and making it with that. It worked even better. Thus was born my Chocolate Stout Cupcakes , which are a bit on the indulgent, perhaps even decadent, side. I don't make them often for that reason, but I made them for my birthday as well as my husband's this year! Chocolate Stout Cupcakes 2 ounces dark chocolate * ¾ cup almond milk (or other plant-based milk) 1 teaspoon apple cider vinegar ¼ cup chocolate stout beer** 2/3 cup date sugar ¼ cup almond pulp 1 teaspoon vanilla 1 cup Spelt flour 1 teaspoon baking soda 1 teaspoon ba...