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Chocolate Crinkle Cookies

Chocolate Crinkle Cookies

Chocolate crinkle cookies are a fundamental recipe that every baker should have. They’re quick, delicious and visually beautiful. You can add anything to this base of chocolate crinkle cookie: peppermint extract, candy cane, chocolate chips- to name a few! Is there anything creative you would add to your crinkle cookie?

Chocolate CRINKLE COOKIES

 

Let’s go back to basics with a simple and delicious gluten free and vegan chocolate crinkle cookie recipe! I say basics because crinkle cookies are an essential staple in any recipe arsenal.

It’s easy to convert Dolled Up Desserts chocolate cake mix into a delicious chocolate cookie, and with the addition of one extra ingredient, those classic and gorgeous crinkles are easy to achieve! The secret is a higher level of baking powder to baking soda. Our baking mixes already contain baking soda and powder, but the additional 1/2 tsp gives the cookie the lift it needs to then fall and crinkle.

Another way to maximize crinkle-age is to open the oven around the 9 minute mark and tap the pan on the oven racks once or twice. This will deflate the cookies at this point, making them crinkle even more.

And DO NOT forget to put icing sugar on the top of these to enhance the crinkle post baking. Be sure to only put sugar on TOP of the cookie. If it is on the bottom, the sugar could burn!

You can add anything to this base of chocolate crinkle cookie: peppermint extract, candy cane, chocolate chips- to name a few! Is there anything creative you would add to your crinkle cookie? Let us know in the comments.

Print Recipe
Vegan Chocolate Crinkle Cookies
You can add anything to this base of chocolate crinkle cookie: peppermint extract, candy cane, chocolate chips- to name a few! Is there anything creative you would add to your crinkle cookie? Let us know in the comments.
Prep Time 10 minutes
Cook Time 12 minutes
Servings
cookies
Ingredients
Prep Time 10 minutes
Cook Time 12 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat oven to 350 F. Line baking sheet with parchment paper and set aside.
  2. Combine oil, applesauce, chocolate and baking powder in a bowl using a spatula.
  3. Gradually fold in baking mix until no dry pockets are present. The dough should be slightly wet and sticky. Add non-dairy milk one tablespoon at a time to moisten dough if it is dry.
  4. Scoop cookies to a 2-3tbsp size using a soup spoon or a cookie scooper. Roll each ball top (not bottom!) in icing sugar. Space evenly on baking sheet as these cookies will spread.
  5. Let chill for 15 minutes in the freezer until solid.
  6. Bake for 10 minutes. At the 10 minute mark, open the oven and with oven mitts on, tap the pan on the oven rack (don't be scared). This will increase the crack!
  7. Bake for another 3-4 minutes until edges are hardened. Remove from oven and let cool on pan completely.
Recipe Notes

STORAGE

Store cookies in an airtight container on the counter for 48 hours, in the fridge for 48 hours or freezer for up to 3 months. You can freeze the dough as well to have ready to bake cookie dough balls at any time.

Ultimate Vegan Gluten Free Chocolate Cupcakes

Ultimate Vegan Gluten Free Chocolate Cupcakes

All the secrets and tricks to making your vegan gluten free chocolate cupcakes taste like the pro’s is right here! You won’t believe how simple it is! Add just a few simple ingredients to our premium chocolate cake mix and elevate your cake to the next level. Let’s get baking!

Ultimate Vegan Gluten Free Chocolate Cupcakes (or Cake)

 

Making chocolate cake can be really basic. All it really is is vanilla cake with cocoa in it… right? 

You might get away with this logic at the amateur level, but in a bakery, chocolate cake has its own unique and special intricacies that must be respected and expressed. There are really special ways to take your chocolate cake to the next level!

It’s so EASY to elevate your cake game you won’t believe it!

From making vegan buttermilk to blending gluten free flours for cake, prepare yourself to never have just plain old chocolate cake again! We use our Cocolicious Chocolate Cake Premium Baking Mix to help speed things along. It was made to make the best chocolate cake- ever. In the recipe video below near the end we give a few pointers on making cake without our baking mix- so this is a recipe video to not miss! Have you subscribed to our channel yet?!

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Let’s break down the value of each ingredient:

  1. Non-dairy milk and apple cider vinegar: combined, this replaces buttermilk. We use buttermilk in our chocolate cake to add richness as well as increase acidity. This increase in acidity helps make the baking soda and powder more reactive, thus getting more volume in your cupcake. Use a higher protein milk like soy milk for best results. The acid curdles the milk and rearranges the proteins in the milk. This rearrangement makes way for better structure as the cupcake rises. The protein helps hold the air bubbles in, making the cupcake light and fluffy.
  2. Hot black coffee: THIS INGREDIENT IS ESSENTIAL FOR THE SUCCESS OF YOUR CUPCAKES! The coffee not only increases the richness of the chocolate without adding the coffee taste, but the acidity helps create more body in the cake itself. It’s like the buttermilk,  but on steroids. It is delicious and not something you can skip. We use a shot of espresso and then water it down to a quarter cup. 
  3. Chocolate chips: chocolate chips add a little extra hit of chocolate to every bite. They don’t melt in and make the cupcake too dense. Instead, they help vary the texture. I love biting into a hidden chocolate chip and being pleasantly surprised!
  4. Cocoa powder: although the baking mix contains the best cocoa for the job, if you make your own chocolate cake, use the darkest cocoa you can find. Usually found at the bulk food store, dark cocoa is more pure. Unlike the cocoa’s in the grocery store that are lighter, they are filled with fake additives and sugars. Really not what you want in an already sweet chocolate cake.
  5. Sugar: the best sugar for cake is refined white sugar. We like to mix in some brown sugar for extra depth of flavour with molasses, but white sugar is light and helps keep things sweet. Using organic cane sugar requires you to mix more, ensuring the large sugar crystals actually dissolve. If you want to sub with other natural sweeteners, use a granulated or powdered sugar like Stevia. Ensure you research online the replacement ratios so you do not add too much! And don’t skimp out- cake needs sweetness! This isn’t healthy- don’t try and make it. You won’t be satisfied with the results, no matter how low cal it is.

 

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Chocolate Lavender Cupcakes
Elegant floral notes meet rich chocolate cake: lavender and chocolate are a match made in heaven. Learn how to use lavender in your baking in a safe way while pairing it with simple gluten free and vegan chocolate cake
Servings
Cupcakes
Ingredients
Lavender Swiss Meringue Buttercream
Chocolate Ganache Filling
Servings
Cupcakes
Ingredients
Lavender Swiss Meringue Buttercream
Chocolate Ganache Filling
Instructions
  1. We will prepare the icing first. In a bowl, dissolve the soy isolate protein powder, icing sugar, essential oil and gel icing colour into the non-dairy milk.
  2. Cream non-dairy butter on medium high speed for about 2 minutes. Once creamed, turn the speed down to low and gradually pour in the purple sugar-protein slurry.
  3. Speed up the mixer to medium high speed and mix for approximately 5-7 minutes. Your icing will go through 3 distinct phases. 1. Cottage Cheese: your icing will look like it is not combining at all. Bits of butter will be broken up and covered in purple slurry, but will remain separated. 2. Cheese Curds: your butter clumps start to come together into bigger pieces but it is still not coming together. 3. Mayonnaise: your icing is complete when you get to this phase. The icing should be smooth, glossy, light to the touch, almost like whipped cream.
  4. Place your icing bowl into the fridge or freezer to set. We will rewhip it again later.
  5. Preheat oven to 350°F. Line a cupcake pan with cupcake liners or grease each cupcake well with coconut oil.
  6. Prepare your chocolate cupcakes as directed on the baking mix package.
  7. Portion batter into 12 cupcake liners and bake for 15-20 minutes. Let cupcakes cool completely.
  8. While the cupcakes are cooling, prepare the chocolate ganache. Heat up the non-dairy milk in the microwave or on the stove until warm. Add the chocolate chips and butter and let melt while stirring.
  9. Gradually add icing sugar to the ganache and stir until it is thickened. Pour ganache into piping bag if available otherwise have a spoon on hand.
  10. Remove cupcakes from pan and make a hole in each cupcake centre. You can either cut out a hole using a knife, or simply poke a hole that goes 2/3 of the way deep into each cupcake using your index finger.
  11. Fill each hole with ganache until it reaches the top. You can achieve this with a spoon or a piping bag.
  12. While your cupcakes are resting, let’s do one final rewhip to the icing. We rewhip the icing because it will separate as soon as it comes up to room temperature. Remove the icing from the fridge or freezer and warm it quickly by placing the bottom of the bowl under hot water (Do not get the icing wet). Stir the icing and break it up using a spatula. You will notice it will start to separate, almost like it is going back into the Cottage Cheese state. This is good.
  13. Rewhip your frosting for another 5 minutes on medium high speed. You will notice the icing goes through the exact same phases again, but this time it will remain as mayonnaise so long as you work quickly and don’t heat the icing up too much with your hands.
  14. If you do not have a piping bag and star piping tip available, ice cupcakes with the back of a spoon and enjoy. If you do have a piping bag and star piping tip available, fill piping bag with half of the icing and pipe icing as desired.
  15. To pipe the cupcake to give it a professional look, start at the centre of the cupcake with the bag at 90 degrees. Pipe icing slowly to form a middle base (enough to cover the ganache hole you made earlier) and wrap the icing around that middle base. Continue a steady stream of frosting in a second layer and end it with a final swirl, ending again in the middle of the cupcake with piping tip and bag at 90 degrees to the cupcake. Simply stop squeezing the frosting to end the stream, and pull the bag straight upwards. Repeat for all cupcakes and refill piping bag as necessary.
Recipe Notes

Storage

Cupcakes can be kept at room temperature for 12-24 hours. Please freeze cupcakes for up to 4 weeks for maximal moisture retention. Do not refrigerate! Your cupcakes will dry out within an hour or two.

The BEST Silky Vegan Dairy Free Buttercream Frosting

The BEST Silky Vegan Dairy Free Buttercream Frosting

A butter cream that is silky and whip cream, is dairy and egg free, and pipes and frosts cakes like a dream? The best part: it doesn’t taste like whipped vegan oil?! You can achieve your buttercreamy dreams with the best VEGAN buttercream recipe EVER. 

Silky Vegan Dairy Free Buttercream Frosting

 

What’s your take on buttercream? Do you like it thick, rich and sweet like American buttercream, light and fluffy like Swiss meringue, creamy and slightly tangy like cream cheese frosting, or somewhere in between?

When it comes to vegan and non-dairy butter cream, stability can become a challenge. Our “butters” are made with oils, which were liquids at room temperature at one point, but got processed into a solid. Somehow. However, due to a lack of natural proteins and high saturated fat (like cow’s milk butter), it does not hold up well in extreme temperatures that are above room temperature. It can also be difficult to spread evenly, pipe and colour. Unless you are adding a ton of icing sugar or shortening to the mix for stability, the classic recipe of just “butter” and sugar won’t work out.

This recipe changes EVERYTHING!

Although it is a challenge to make, the result is worth the work. This buttercream is the perfect cross between a Swiss meringue and an American buttercream.

  • Its light and fluffy, but still has a buttery-ness to it that keeps it solid;
  • It doesn’t require a ton of sugar to stabilize;
  • It colours well;
  • It spreads on cakes and pipes like a dream;
  • It’s almost like whipping cream!

The only downfall to this frosting is STABILITY! It requires whipping at least twice with a period of being completely chilled solid partway through the process to ensure it will stay piped and beautiful, no matter what temperature. If you do not freeze it and rewhip it before use, the icing will come apart completely (it’s really quite disgusting).

Nevertheless, this frosting is worth it. So let’s get whipping.

 

Print Recipe
Silky Vegan Dairy Free Buttercream Frosting
A butter cream that is silky and whip cream, is dairy and egg free, and pipes and frosts cakes like a dream? The best part: it doesn't taste like whipped vegan oil?! You can achieve your buttercreamy dreams with the best VEGAN buttercream recipe EVER. Get ready to break up with your old frosting, because this dream boat is coming to a kitchen near you!
Prep Time 30 minutes
Passive Time 2 hours
Servings
iced cupcakes
Ingredients
Prep Time 30 minutes
Passive Time 2 hours
Servings
iced cupcakes
Ingredients
Instructions
  1. Using a stand mixer, whip butter for 3-5 minutes on the highest speed until very light and fluffy. The colour will even become paler- the more you whip, the better.
  2. In a separate mixing bowl, whisk together the icing sugar, non dairy milk, soy isolate powder, flavouring and colour.
  3. Once combined, turn the mixer down to a low speed setting and gradually pour the sugar slurry into the butter.
  4. Once completely poured in, turn the speed of the mixer to a medium-high level and let it mix for 8-10 minutes.
  5. The icing will go through three phases: a. Cottage cheese: small little curds that look suspended in goop will form. This is the fats attempting to repel the liquids and sugars. b. Cheese curds: these small curds start to get bigger. The soy isolate protein is binding to the fats and to the sugars, and with the addition of air, the butter is starting to take shape. c. Mayonnaise: this is when the frosting is complete. The frosting becomes shiny, soft, spreadable and airy, just like mayonnaise. Once you reach this point you can stop whipping.
  6. Take the entire icing bowl and place it in your freezer for at least 30 minutes, if not longer. Let the icing solidify completely.
  7. Once solid, remove the bowl from the fridge and place it in a bowl of hot water. We are going to try and quickly melt some of the icing.
  8. Once the icing starts to melt on the side, you can use a spatula to mix the warm edges into the cool centre. You’ll start to notice that the frosting is retreating to the cottage cheese phase again. This is okay.
  9. Once it has softened enough that you feel confident the beater can move through it, place the mixing bowl back under the stand mixer and crank it up to high speed. Whip again until it is mayonnaise again, 6-8 minutes.
  10. Your frosting is ready to be used! Keep in the fridge if not in use and just slightly melt and rewhip again as needed.
Recipe Notes

STORAGE

Icing will keep in the fridge in an airtight container for up to 8 weeks. Icing will keep in the freezer even longer. Check the expiry date of your milk to verify when it could turn.

Chocolate Cake Mix Brownies (Vegan, Gluten Free, Nut Free, Soy Free)

Chocolate Cake Mix Brownies (Vegan, Gluten Free, Nut Free, Soy Free)

In this recipe, we learn to make vegan Swiss Meringue frosting that is scented with lavender essential oil. This icing beautifully tops our classic chocolate cupcakes made from the Cocolicious Cake Mix, and then filled with a simple chocolate ganache. Let’s get baking!

Chocolate Cake Mix Brownies

 

Brownies are the perfect treat for any day or occasion. They can uplift your spirits and they can throw a party for your taste buds. Bettie’s Brownie Mix is our best-selling gluten free and vegan baking mix (no surprise there), but it contains almonds! We get so many requests for a nut free brownie, and so this IS IT!

Hacking the cake mix was a lot of fun to do, and even more fun to eat. These cake mix brownies are super easy to make and really represent our goal of creating #inclusivedesserts for everyone. 

Print Recipe
How To Make Brownies With Cake Mix
How to bake delicious gluten free and vegan brownies using a chocolate cake mix when all you want is a brownie (not a cupcake!)
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Brownies
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Brownies
Instructions
  1. Preheat oven to 350 F.
  2. Mix flax seeds with water, let sit.
  3. In a seperate bowl. mix melted coconut oil with melted dark chocolate. Add in maple syrup, and flax egg.
  4. Add in Dolled Up Desserts Cocolicious Chocolate Cake Mix.Batter should look thick, as opposed to classic cake batter.
  5. Pour batter into parchment lined baking sheet and spread evenly. Bake for 20-25 minutes.
  6. Let cool completely. Cut and serve.
Recipe Notes

Storage

Can be frozen for up to 8 weeks, or refridgerated in an airtight container for two days.

Chocolate Lavender Cupcakes

Chocolate Lavender Cupcakes

In this recipe, we learn to make vegan Swiss Meringue frosting that is scented with lavender essential oil. This icing beautifully tops our classic chocolate cupcakes made from the Cocolicious Cake Mix, and then filled with a simple chocolate ganache. Let’s get baking!

CHOCOLATE LAVENDER CUPCAKES

 

Lavender is one of my favourite floral scents. It immediately reminds me of spring and new growth, so when I started experimenting with floral flavours in our treats, lavender was the first one to be used. In edible treats, it is simply DIVINE! Dolled Up Desserts is actually known for its Lavender Lemon Short Bread Cookies, which we won the 2017 Toronto Vegan Bake Off with. Lemon and lavender, or earl grey, or any delicate flavours, are typically paired well… but lavender paired unconventionally with chocolate cupcakes and a rich chocolate ganache, and you’re in for a real unique treat.

This recipe is really special because we are going to teach you how to make Swiss Meringue Buttercream. Swiss Meringue is typically made with egg whites, but well, this is eggless and vegan, so we have formulated a way to achieve that same stable lightness and versatility of a Swiss Meringue, sans cruelty.

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Our vegan swiss meringue buttercream does contain soy isolate protein, which at this time cannot be substituted from the icing or else the icing will not work. It is essential you follow this icing recipe to a tee, or else you could end up with disaster. If you make this amazingly light and fluffy eggless swiss meringue butter cream, be warned that it is not just a simple whip-and-pipe frosting. Follow the direction, use weights and exact measurements, and when in doubt, keep whipping it. It’s worth the extra work. If you don’t feel like making this icing, check out our Carrot Cake 3 Ways blog post and follow our classic cream cheese frosting icing. It will give you delicious results!

Another important disclaimer before we get into this recipe is that the lavender flavour comes from food/therapy grade essential oils. We understand and are aware essential oils are not for everyone and NOT ALL ESSENTIAL OILS CAN BE INGESTED. We only use minimal amounts of oils generally recognized as safe for internal use ( click to see full list of Generally Recognized as Internal Use (GRAS) by the FDA ). We only buy pure, food grade and carefully processed oils for our baking, so if you have questions about which brand we recommend, please send us a personal message. Essential oils are not FDA approved or regulated, and it is not in our interest or expertise to recommend oils for any health or wellness related uses. If you have any questions about the use of essential oils for baking or cooking specifically, you can send us a personal message or comment below. We are happy to inform you of how to extract lavender flavour from leaves at home through boiling and reducing water into the essence if you’d prefer this method, but we would not recommend making this icing if you choose to extract your own lavender flavour.

 

Print Recipe
Chocolate Lavender Cupcakes
Elegant floral notes meet rich chocolate cake: lavender and chocolate are a match made in heaven. Learn how to use lavender in your baking in a safe way while pairing it with simple gluten free and vegan chocolate cake
Servings
Cupcakes
Ingredients
Lavender Swiss Meringue Buttercream
Chocolate Ganache Filling
Servings
Cupcakes
Ingredients
Lavender Swiss Meringue Buttercream
Chocolate Ganache Filling
Instructions
  1. We will prepare the icing first. In a bowl, dissolve the soy isolate protein powder, icing sugar, essential oil and gel icing colour into the non-dairy milk.
  2. Cream non-dairy butter on medium high speed for about 2 minutes. Once creamed, turn the speed down to low and gradually pour in the purple sugar-protein slurry.
  3. Speed up the mixer to medium high speed and mix for approximately 5-7 minutes. Your icing will go through 3 distinct phases. 1. Cottage Cheese: your icing will look like it is not combining at all. Bits of butter will be broken up and covered in purple slurry, but will remain separated. 2. Cheese Curds: your butter clumps start to come together into bigger pieces but it is still not coming together. 3. Mayonnaise: your icing is complete when you get to this phase. The icing should be smooth, glossy, light to the touch, almost like whipped cream.
  4. Place your icing bowl into the fridge or freezer to set. We will rewhip it again later.
  5. Preheat oven to 350°F. Line a cupcake pan with cupcake liners or grease each cupcake well with coconut oil.
  6. Prepare your chocolate cupcakes as directed on the baking mix package.
  7. Portion batter into 12 cupcake liners and bake for 15-20 minutes. Let cupcakes cool completely.
  8. While the cupcakes are cooling, prepare the chocolate ganache. Heat up the non-dairy milk in the microwave or on the stove until warm. Add the chocolate chips and butter and let melt while stirring.
  9. Gradually add icing sugar to the ganache and stir until it is thickened. Pour ganache into piping bag if available otherwise have a spoon on hand.
  10. Remove cupcakes from pan and make a hole in each cupcake centre. You can either cut out a hole using a knife, or simply poke a hole that goes 2/3 of the way deep into each cupcake using your index finger.
  11. Fill each hole with ganache until it reaches the top. You can achieve this with a spoon or a piping bag.
  12. While your cupcakes are resting, let’s do one final rewhip to the icing. We rewhip the icing because it will separate as soon as it comes up to room temperature. Remove the icing from the fridge or freezer and warm it quickly by placing the bottom of the bowl under hot water (Do not get the icing wet). Stir the icing and break it up using a spatula. You will notice it will start to separate, almost like it is going back into the Cottage Cheese state. This is good.
  13. Rewhip your frosting for another 5 minutes on medium high speed. You will notice the icing goes through the exact same phases again, but this time it will remain as mayonnaise so long as you work quickly and don’t heat the icing up too much with your hands.
  14. If you do not have a piping bag and star piping tip available, ice cupcakes with the back of a spoon and enjoy. If you do have a piping bag and star piping tip available, fill piping bag with half of the icing and pipe icing as desired.
  15. To pipe the cupcake to give it a professional look, start at the centre of the cupcake with the bag at 90 degrees. Pipe icing slowly to form a middle base (enough to cover the ganache hole you made earlier) and wrap the icing around that middle base. Continue a steady stream of frosting in a second layer and end it with a final swirl, ending again in the middle of the cupcake with piping tip and bag at 90 degrees to the cupcake. Simply stop squeezing the frosting to end the stream, and pull the bag straight upwards. Repeat for all cupcakes and refill piping bag as necessary.
Recipe Notes

Storage

Cupcakes can be kept at room temperature for 12-24 hours. Please freeze cupcakes for up to 4 weeks for maximal moisture retention. Do not refrigerate! Your cupcakes will dry out within an hour or two.