Love is in my Tummy

Plant-based flavor

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VEGAN Chocolate Cupcakes

Created by on June 21, 2017

  • Prep Time:5m
  • Cook Time:18m
  • Total Time:25m
  • Serves: 2
  • Yield: Makes 2 cupcakes

Ingredients

For the cupcakes

  • 3 tbsp. all-purpose flour
  • 1 1/2 tbsp. sugar
  • 1 1/2 tbsp. unsweetened cocoa powder
  • 1/8 tsp. baking soda (not baking powder!)
  • a pinch of salt
  • 2 tbsp. water
  • 1 tsp. vegetable oil
  • 1/8 tsp. vanilla bean paste (or 1/4 tsp extract)
  • 1 tbsp. bittersweet chocolate chips (at least 60% cacao)

For the chocolate ganache frosting

  • 1/4 c bittersweet chocolate chips (atleast 60% cacao)
  • 1/8 c canned coconut milk
  • 4 tbsp. icing sugar

Instructions

Make the cupcakes

  1. Preheat oven to 350°F/180°C. Line a muffin tin with two cupcake liners.
  2. Combine the dry ingredients in a small bowl. Make a well in the center and add the oil, water and vanilla. Stir well to make a batter. Don't over mix.
  3. Divide the batter between the two cupcake liners. Bake in the preheated oven at 350°F/180°C for 18 minutes.
  4. Cool the cupcakes completely on a wire rack.

Make the frosting

  1. While the cupcakes are baking, make the chocolate frosting. Heat the coconut milk until warm (do not boil) and pour over the chocolate chips. Make sure you use a small bowl, so the coconut milk will cover the chocolate.
  2. Let sit for a few minutes for the chocolate to melt, then stir till you get a smooth, creamy chocolate ganache.
  3. Stir in the icing sugar (make sure there are no lumps) and refrigerate for the frosting to thicken to piping consistency.
  4. Transfer the chocolate ganache frosting to a piping bag fitted with your favorite icing tip.

Assemble

  1. Once the cupcakes have cooled completely, pipe the frosting on top. Serve immediately. Can be refrigerated in an air-tight container for upto 3 days, but it's best served at room temperature and on the day of baking.