It’s natural. It happens to all of us sometimes. You’re baking something new and it turns out less than perfect. It’s edible—and as soon as you pull it out of the oven you know what you did wrong—but it’s just not what you dreamed of during the 40-minute wave of anticipation you were riding while you were making it.
The insult-to-injury part of this story is that while it was baking, I was writing my MoFo post. Did your heart just break a little? It was so positive and triumphant and celebratory and all things that are good. Wait, let me give you the first line:
Breakfast, it’s not just for diabetics anymore.
What was I trying to do? Recreate the cappuccino muffins from In the Black, a closed-down coffee shop right by the office I worked at seven years ago when I lived in New York. Oh, and they weren’t vegan (but neither was I). Basically, it’s up to me if I ever want that muffin again.
I used the Vegan With a Vengeance Mocha Chip Muffin recipe, which I’ve made before and love as an almost-cupcake. I simply swapped the amounts for cocoa and coffee powder (I used the Medaglia D’Oro instant espresso powder, a staple in my kitchen) and added some cinnamon.
Here’s where I went wrong: Cocoa powder has bulk, acting like flour. The espresso powder simply melts. The flavor was aces, but as you can see, they’re a little flat. Totally edible, moist and delicious, to be sure, but I think I should have added almost a quarter cup of extra flour.
So maybe “failure” is a strong word.