Chocolate Vegan Cupcakes

By á-40619

Ingredients

• CAKES:
• 1 c. boiling water
• 2 tsp. instant espresso powder
• 3/4 c. whole-wheat pastry flour
• 1/2 c. all-purpose flour
• 1/2 c. cake flour
• 1 3/4 c. sucanat (dehydrated cane sugar)
• 3/4 c. unsweetened cocoa powder (I used Callebaut)
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 1 c. minus 1 T. soymilk
• 1 T. apple cider vinegar
• 2 T. ground flaxseeds
• 6 T. water
• 1/3 c. canola oil
• 1 tsp. vanilla extract
• FILLING:
• I used an amazing vegan recipe from ForgivingMartha.com. Secret ingredient: avocados!
• FROSTING:
• 1/4 lb. bittersweet chocolate chips
• 1/4 lb. unsweetened solid chocolate, chopped
• 8 oz. coconut milk creamer
• 1/4 c. unsweetened cocoa powder
• 1/4 c. vegan granulated sugar

Details

Adapted from cocktailswithmom.com

Preparation

Step 1

Cakes:
Preheat your oven to 350 degrees. In a small bowl, combine the soymilk and apple cider vinegar, stir briefly, and set the mixture aside to curdle. In a medium bowl, stir the espresso powder and water together. In a larger bowl, whisk the flours, sucanat, cocoa powder, baking soda, baking powder, and salt. In the espresso bowl, add the soymilk mixture, ground flaxseeds, water, canola oil, and vanilla. Add the wet ingredients to the dry ingredients, and beat the batter with an electric mixer for about a minute or until it is smooth and well blended. Distribute the batter among cupcake liners, and bake the cupcakes for about 23-25 minutes or until a toothpick poked in them comes out clean.

Filling:
Set the chocolate chips and chopped chocolate in a heatproof bowl. In a medium saucepan, whisk the coconut milk creamer with the cocoa powder and sugar. Warm the mixture over medium heat until it begins to bubble at the edges. Pour it over the chopped chocolate, stir until the mixture is smooth, and let the ganache sit at room temperature for two hours or until it reaches a spreadable consistency.