Vanilla Chai Truffle Cakes (aka Black & White Cakes)

Cupcake on Plate

Cupcake with ForkMuch more prim and proper than their deep dark chocolate cousins, these vanilla cupcakes with a chai truffle center also pack a less powerful caloric punch.  The cupcake is based on a recipe from The Happy Herbivore Cookbook by Lindsay Nixon.

One year ago today: Asparagus & Cilantro Soup
One year and one day ago: Tempeh Bacon, Fig Chutney & Apple Sandwiches

Vanilla Chai Truffle Cakes
Makes 10

Truffle Filling:
1/2 cup dates, roughly chopped, soaked for a few hours
1/2 cup pecans, soaked for a few hours
1 tbsp. crystallized ginger, chopped
1/4 tsp. anise seed, ground
1/4 tsp. cinnamon
1/4 tsp. cardamom
1/8 tsp. ground cloves
1 tbsp. cocoa powder
pinch salt
1/2 tsp. vanilla extract
3 tbsp. coconut oil
1/2 cup semi-sweet chocolate chips
1/2 cup almond milk

1 cup almond milk
1/2 vanilla bean, cut in half lengthwise
1/4 cup unsweetened applesauce
1/2 tsp. vanilla extract
1/2 cup maple sugar
1 1/2 cups whole wheat pastry flour
1 1/4 tsp. baking powder
1/2 tsp. salt

Make the truffle filling:
Drain and rinse the dates, pecans and crystallized ginger and put them in the bowl of a food processor.  Process until finely ground.

Meanwhile, carefully melt the chocolate chips and the coconut oil in a small saucepan over low heat.  Whisk in the cocoa powder.  When melted and combined, remove from the heat and set aside.

Spoon the mixture date/pecan mixture into a blender and add the almond milk, all of the spices and the chocolate/coconut oil mixture.  Process until silky smooth.  Pour into an air-tight container and refrigerate for a few hours to firm.

Make the cupcakes:
Preheat the oven to 350F and lightly oil 8 muffin tins (fill the empty tins half-ful with water).  In a small saucepan, slowly heat the milk and scrape the vanilla bean so that the seed paste comes out.  Drop the bean into the milk.  When the milk just starts to bubble around the edges, remove from the heat and set aside.

In a large bowl, whisk together the flour, baking powder and salt.  In a smaller bowl, combine the applesauce, maple sugar and vanilla extract.  Slowly whisk in the milk mixture.  Pour this mixture into the dry ingredients and stir until just combined.

Divide the batter evenly between the muffin tins and bake for 5 minutes.  Carefully remove the muffin tins from the oven and drop truffle filling by the teaspoonful+ on top of each muffin – gently pressing the filling into the cupcake.  Return the muffin tins to the oven and bake for an additional 15-20 minutes or until the cupcake is firm and a toothpick comes out clean (from the cake, not the truffle).  Let cool for a few minutes before removing cupcakes from the pan.  Serve warm.

(The truffle filling would also make an excellent frosting.)


37 thoughts on “Vanilla Chai Truffle Cakes (aka Black & White Cakes)

      1. Kathryn Morrison

        Yes, all is well, I’ve just been busy these past few months 🙂 I still post when I can. It just isn’t as often anymore, but it keeps me trying new recipes which is always good 🙂

  1. biggsis

    As always, beautiful pictures and inspiring flavor combinations. My husband is set to start a gluten experiment soon. His colitis is completely under control and the MD says he can try some gluten…. if he can handle it I am SO making a bunch of your lovely dessert recipes. Thanks for all the wonderful foods and inspiration!

  2. narf77

    I have been contemplating making a vegan white cup cake for a while now and this one would seem to fit the luxurious type of result that I have been mentally knocking about in my head for a while. I didn’t want a frosted over the top cup cake, just something decadent that I could have with a nice cup of tea…something that made me smile after a hard day in the garden and that would reward my efforts with a subtle healthy kick…I think this hits the spot Annie 🙂

  3. Ilena B

    Vanilla, chai AND chocolate?! I am SO there. Now, all I need is someone to come over & make these for me. Suddenly I’m filled with desire and sadness at the same time. 🙁

  4. Pingback: Slow Cooker Dirty Chai • an unrefined vegan

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