Chocolate Vegan Cupcakes with Ganache Frosting

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Some days you just want a chocolate cupcake but sometimes you don’t have eggs or milk. Here is a vegan cupcake that is sure to satisfy your craving. (*note – I did make a double batch in the pictures)

In a mixing bowl, combine the dry ingredients: 1 cup flour, 1/4 cup unsweetened cocoa powder, 3/4 cup sugar, 1/2 tsp salt and 1/2 tsp baking soda.

In a separate container, combine 3/4 cup oat milk, 1/4 cup oil, 2 tsp vanilla, and 1 tsp white vinegar. Let this mixture sit for about 10 minutes.

To the flour mixture, add 1/4 cup applesauce. Slowly mix the wet ingredients into the dry.

Preheat the oven to 350 F. Line a cupcake tin with liners. Fill the liners with 2/3 batter. Don’t overfill the liner. Bake the cupcake for 20-25 minutes or until a toothpick comes out clean.

To make the ganache, place the can of coconut milk into the fridge for at least one hour. Open the can and scoop the white coconut cream. Don’t take too much of the coconut juice. You can also get cans of coconut cream and use that as well. Coconut is essential because this will help the ganache solidify. In a sauce pain, heat up the coconut milk until hot. Turn off the stove and add 2 cups of chocolate chips. Stir until all the chocolate chips has melted. Let the ganache cool in the fridge.

When cooled, give the ganache a mix with a fork to loosen it up. Spread using a butter knife or make it fancy and pipe using an icing bag. Just remember to work fast as the coconut cream will melt really quickly. Enjoy!

Note: my first batch of cupcakes was made with baking powder. This made the cupcakes really dense and they did not rise at all. Here is a picture to compare. The left is made with baking powder and the right with baking soda.

Ingredients for cupcake

  • 3/4 cup oat milk
  • 1/4 cup applesauce
  • 1/4 cup oil
  • 2 tsp vanilla extract
  • 1 tsp white vinegar
  • 1 cup flour
  • 1/4 cup unsweetened cocoa powder
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1/2 tsp baking soda

Ingredients for ganache

  • 1 can coconut milk
  • 2 cups chocolate chips (vegan)

Directions for cupcake

  1. In a mixing bowl, combine the dry ingredients: 1 cup flour, 1/4 cup unsweetened cocoa powder, 3/4 cup sugar, 1/2 tsp salt and 1/2 tsp baking soda.
  2. In a separate container, combine 3/4 cup oat milk, 1/4 cup oil, 2 tsp vanilla, 1 tsp white vinegar. Let this sit for 10 minutes.
  3. To the flour mixture, add 1/4 cup applesauce.
  4. Slowly mix the wet ingredients into the dry.
  5. Preheat the oven to 350 F. Line a cupcake tin with liners. Fill the liners with 2/3 batter. Don’t overfill the liner. Bake the cupcakes for 20-25 minutes or until a toothpick comes out clean.

Directions for ganache

  1. Place the can of coconut milk into the fridge for at least one hour. Open the can and scoop out the white coconut cream. Don’t take too much of the coconut juice. This will help the ganache solidify.
  2. In a sauce pan, heat up the coconut milk until hot. Turn off the stove and add the 2 cups of chocolate chips. Stir until all the chocolate chips has melted. Let the ganache cool. When slightly cool, it will thicken and be easier to pour. If you want a thicker ganache, leave the ganache in the fridge.
  3. Carefully pour the ganache over the cupcakes. If you left the ganache in the fridge, whisk the ganache and spread over the cupcakes.

If you enjoyed this recipe, check out the rest of the blog.

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