A week later, after gathering all of the ingredients I was finally ready to make Isa and Terry's Brooklyn Brownie cupcakes, hoping to get my vegan brownie. But first I had to pick up black cherry preserves, whiskey (a bit unusual I was out of this one) and soy yogurt (harder to find in my area of SF then I thought).
I wish you could smell this! (Melted Ghirardelli chocolate, cherry bourbon wet ingredients and chocolatey dry ingredients)
The batter tasted kind of like whiskey :)
The cupcakes were moist and sweet and the hints of cherry and whiskey were a flavorful surprise nestled in the middle of the cupcake. But still not at resembling the amazing cakey/fudgy texture of my uber chocolatey brownies. The next challenge is to take my recipe and turn it vegan while trying to keep the brownie's texture- Can it be done?!