Vegan Chocolate Cupcakes with Vanilla Icing
Ingredients
For the Vegan Chocolate Cupcakes
- 1 1/2 cup flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/3 cup cocoa powder
- 1 cup soy milk
- 1 tablespoon Apple cider vinegar
- 1/3 cup coconut oil
- 1 teaspoon vanilla extract
- 1/2 tablespoon espresso powder mixed with 2 tbs boiling water
- 1/2 teaspoon Salt
For the Vegan Chocolate Ganache
- 200 grams 70% chocolate
- 1 cup canned coconut milk
For The Vegan Vanilla Icing
- 3/4 cup vegan butter
- 3 cups icing sugar
- 1 tablespoon vanilla powder can be substituted for extract
- 2 tablespoons soy milk
Instructions
For the Vegan Chocolate Cupcakes
- Pre-heat the oven to 180 degrees Celsius. Line your muffin pan.
- Add the vinegar to the milk and set aside for at least 5 minutes.
- In a bowl, mix: flour, salt, baking soda, cacao powder and sugar.
- Add the oil, espresso mix, vanilla extract and milk.
- Once all cake ingredients are combined, bake for approximately 15 minutes or until toothpick comes out clean.
For the Vegan Chocolate Ganache
- Cut chocolate into very small squares and shavings. Place chocolate in a bowl.
- Scoop out as much of the thicker part of the coconut milk and warm in a pan.
- Once the coconut milk is very warm (almost to a boil), add it to the chocolate bowl and let sit for 3 minutes.
- Mix well until desired consistency.
For The Vegan Vanilla Icing
- Cream the butter and mix all ingredients for the vegan vanilla icing, adding as little milk as possible. Store in the fridge.
Assembling
- Once cupcakes have cooled, scoop a small piece of the inside, from the top of the cupcake.
- Using a sleeve, add frosting to the inside of the cupcake.
- Cover the top of the cupcake with the chocolate ganache.
- Decorate the top of the chocolate cupcake with the vegan vanilla frosting, using a sleeve.