Chocolate Cupcakes w/Choc Ganache - Vegan
http://www.thesweetart.com/2011/03/vegan-chocolate-cupcakes.html
Ingredients
- Vegan Chocolate Cupcakes
- Makes 12
- From Love & Olive Oil
- 1 cup coconut milk
- 1/3 cup canola oil
- 1 tsp vanilla ext
- 3/4 cup sugar
- 2 tbs almond meal
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- Preheat oven to 350 degrees F.
- Pour all the wet ingredients into a bowl and then add in the dry ingredients on top.
- Fold it all together well, but try not to overmix it.
- Fill the muffin pans about 2/3 full and bake 16-18 minutes or till a toothpick comes out with no batter (a few crumbs still means it's done).
Preparation
Step 1
Mascarpone Frosting - not vegan
Frosts 12 cupcakes with plenty left over
1.5 cups heavy whipping cream
8 oz mascarpone cheese
1 cup powdered sugar
pinch of salt
1/2 tsp mint extract
1/4 tsp vanilla ext
Combine the cheese, sugar, salt, and vanilla together.
Stir it till smooth (or beat it, but the cheese is so smooth you shouldn't need to!)
Beat the whipping cream to stiff peaks but don't let it curdle.
Fold the whipped cream into the mascarpone mixture until combined.
Gently fold in any food coloring.
Chocolate Ganache Frosting - vegan
Frosts 12 cupcakes
Source here
6 oz semi-sweet chopped chocolate (or chips)
1/2 cup coconut milk (or cream for non-vegans)
Place the chocolate in a heatproof bowl. Heat the coconut milk in a saucepan to a boil.
Pour the coconut milk over the chocolate until the chocolate is completely buried.
Let it sit for a few minutes and then gently whisk until smooth.
Let cool completely and then whisk a few more times to lighten it up.
*For me, it just got seemed to get thicker when I used the beater so I would suggest just letting it firm up at room temperature (or in the fridge if it's too warm in your kitchen) and piping from there.