Hello! How was your Father's Day weekend? I hope it was wonderful!

We had a little shindig involving cornhole (holeyboard) and Todd and I made some pretty awesome German Chocolate Cupcakes. Oh, there's one here!

Produce On Parade - German Chocolate Cupcakes

I did a pen and ink of a Chickadee for my dad on his very special day. He says he's been asking for a piece for a lifetime. I cannot recall such beseeching, but regardless...he has one now! It's come to my attention that I tend to be especially and excessively desirous of possessing all works of art I produce. It's just so difficult to give them away. I'm like Gollum. My preciousss. Just look at me below. "Fight me for it, Dad!" Just kidding, that didn't happen.

Never have I sold any of my work, though I had a follower ask about such an arrangement and I might actually try it! For a long time I've had a kind of soaring of my imagination to have my work in one of our local coffee shops, Vagabond Blues, where different artists are showcased. Alas, I've never inquired about it. I do acrylics and watercolor too.

I didn't actually take a photo of it on the big ol' camera, but I did take one with my phone. Check Produce On Parade out on social media to see more!

Okay, now onto these unbelieveable cupcakes. My dad's favorite cake is German chocolate. Always with the German chocolate cake. Every daughter, wife, grandma, aunt, sister, and girlfriend of any directly related family member knows how to make this cake. It's also my Grandpa and my brother's must have dessert for any special occasion. It gets made a lot 'round these parts.

So, for Father's Day, there was clearly no choice in the matter. Because there are so many different women who know how to make said cake, the duty kind of rotates every few years. This year though, instead of a cake, I thought I would seriously mix things up and go with cupcakes. Super ballsy of me, I know. It was a real curveball. But guess what else? They had to be vegan, of course! But guess what else?? I stuffed them with the frosting! Oh yes, my friends. Tradition breaker over here!

These little dudes are so easy to make and they will seriously impress. The cake is completely scrumptious all on it's own as evidenced by my little brother who just dumped off the frosting and ate the chocolate cupcake plain. Thanks, Frosting-Hater. But really, the cake is one of the best around and the frosting is well...packed full of shredded coconut and crunchy pecans! These are loved by one who is ridiculously overenthusiastic about German chocolate cake, so you know they're the real deal.

If you don't want to fill them with the frosting you don't have to, that's up to you!

German Chocolate Cupcakes

Makes 12

Notes: If not filling the the cupcakes, cut the frosting recipe in half. Adapted from PetitChef.

Ingredients

Batter
1 1/2 cups all-purpose flour
1 cup vegan sugar
heaping 1/4 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. kosher salt
1/3 cup coconut oil, melted (unrefined or refined)
1 tsp. vanilla extract
1 tsp. white vinegar
1 cup room-temperature coffee (or water)
Frosting
1 1/3 cups soy or coconut milk
1 1/4 cups vegan sugar
1 tsp. vanilla extract
1 tsp. coconut extract (optional)
1/3 cup cornstarch
1/4 cup cold water
2 cups shredded coconut
1 cup pecans, chopped finely

Instructions

Cupcakes

In a large mixing bowl, whisk together the flour through to and including the salt. In a small mixing bowl or blender, whisk together the remaining, wet batter ingredients.

Slowing stir the wet ingredients into the dry ingredients until the batter is smooth and shiny.

Preheat the oven to 350 F and arrange a cupcake pan with 12 cupcake liners. Evenly distribute the batter into the liners. Don't worry if they seem a bit full, they won't expand too much I promise! Bake at 350 F for about 25 minutes until fragrant and the tops bounce back when lightly pressed.

Remove from pan and allow to rest on a wire cooling rack.

Frosting

While the cupcakes bake, in a medium saucepan over medium high combine the milk, sugar, and vanilla. Heat until almost boiling, whisking frequently.

Meanwhile, in a small bowl, whisk together the cold water and cornstarch. Slowly whisk the cornstarch liquid into the milk and sugar mixture. Continue to whisk until very thick and difficult to stir.

Remove from heat and stir in the coconut and pecans. Allow to cool for about 30 minutes before spreading onto the cupcakes.

To Fill With Frosting

If you want to add a bit of awesomeness to these cupcakes, feel free to stuff them with the frosting! If you've never done it before, never fear, it's super easy. Here's how. With photos to boot!

When the cupcakes have cooled, cut a square into the top of the cupcake down to the bottom with a paring knife. Wiggle out the square with the knife blade and fill the hole with frosting. Cut off the top of the square and push it back into place, covering the frosting cave. Then, spread more frosting all over the top of the cupcake. Voila! Eat the little bits of leftover cake.

And there you have it. Amazing German chocolate cupcakes, vegan-style!

Produce On Parade - German Chocolate Cake

I know you love little informative infographics so here's one on how to fill a cupcake. Yay!

Produce On Parade - How To Fill A Cupcake

German Word of The Day

Chocolate cake --> Schokoladenkuchen (shockolaaden-koohen)

Good Deed of The Day

Am I the only person who is completely shocked that pets are still sold in stores? It's pretty f-ed up with happens to them. Let's put an end to it, eh? Please help stop the grisly pet trade. It only takes five seconds!

Cheesy Stuffed Autumn Delicata Squash

Makes 6 squash halves

3 medium delicata squash (same size)

1 cup quinoa, dry

2 cups water

1 Tbsp. olive oil

1 medium yellow onion, diced small

1 large carrot, diced small

1 red bell pepper, diced small

3 large garlic cloves, minced

1 1/2 Tbsp. fresh sage, minced

1 Tbsp. fresh parsley, minced

1 Tbsp. fresh thyme leaves (or 1 tsp. dried)

2-3 Tbsp. nutritional yeast

1/2-1 tsp. salt

1/4 tsp. ground black pepper

1/2 cup vegan cheese, for topping (optional)

Preheat oven to 400 F. Wash the squash well and cut in half, veggie dog style. Place face down on a baking sheet coated with a nonstick cooking spray and roast at 400 F for about 30 minutes. After the time is up, a knife should poke through the outside of the squash very easily. Remove from oven and allow to cool on the baking sheet. Leave the oven on.

Produce On Parade - Cheesy Stuffed Autumn Delicata Squash

While the squash cooks, bring the quinoa (rinsed please!) and the water to a boil over high heat in a small saucepan. Once boiling, turn down to a simmer and cover. Allow to cook for about 15 minutes. After the time is up, ensure that all the water has evaporated, fluff with a fork and set aside for use later.

While the quinoa cooks, heat the oil in a large saucepan. Add the onion, carrot and bell pepper. Saute for about 10 minutes, until the carrots begin to soften. Add the garlic and saute another few minute or until it becomes fragrant. Once the carrots have softened a bit, add in the quinoa and the remaining ingredients except for the cheese. Stir very well to combine and remove from heat.

Carefully flip the squash on their backs and scoop out the seeds only. In their place, add in the quinoa stuffing. Divide it evenly between the squash halves. Change your oven to broil. Top the squash halves with vegan cheese and place on the baking sheet on top of the highest rack in your oven to broil. Allow to broil for about 5 minutes or so, just enough so that the cheese has melted. Keep an eye on it so it doesn't burn by checking it frequently.

Serve hot and garnished with little thyme leaves, because it's fun. Oh yum. That's what I'm talking about.

[yumprint-recipe id='19']