Vegan food or non, I have a problem when lunchroom goodies wind up crumbled all over the counter, carpet, door (yes, really) simply because of an annoying breed of people who "only want a taste" or a "sliver", or whatever other excuse will have them coming back to create ever more crumbs until they have eaten the equivalent of 38 shares of dessert and I am left sitting at my desk calculating how long it will take an army of ants to make it from ground level to my top floor of the building.
But I digress. On this particular occasion, the cupcakes were in celebration of someone I greatly admire, so I wanted none of my own idiosyncrasies to spoil the well-intentioned offering. The solution? Mini-cupcakes. Now I'm sure there is someone out there who would dare halve a mini-cupcake in an effort to cut back, but luckily no one meeting this description chose to do so in my office, on this day
Biscoff Double Chocolate Chip mini-cupcakes
I used your basic chocolate cupcake recipe from VCTOTW (p. 37-40), adding scrumptious Sweet Earth chocolate chips to the batter. Then I iced with Biscoff spread and garnished with chips. Since the cupcakes were minis, I originally used one.
When I realized they looked like boobs I added another. Baking is hard!
Rosewater Pistachio mini-cupcakes
Also from VCTOTW, I followed this recipe (p. 116-118) almost to the letter. I did omit the chopped pistachios from the cake; initially this was because that step is missing from the directions, but ultimately I decided this cupcake should be smooth. I used whole pistachios for garnish.
Both cupcakes went over extremely well and the size was not only effectual in preventing a cupcake melee, but adorable to boot.