Vegan Chocolate Cupcakes with Chocolate-Coconut Milk Ganache
It was a poolside barbecue, a relaxing Sunday under the palm trees. The gentlemen had worked the grill, flipping burgers and heating up a slow-cooked brisket. We enjoyed our lunch, sipping on José Cuervo Reserva de la Familia Añejo Tequila. It was a fun day, with good food, good drinks. The perfect set up, because no one suspected a thing, and no one knew what was up ahead.
So, I casually brought out the chocolate cupcakes. Everyone grabbed at least one, and enjoyed the sweet end to the meal. “So moist!”, “So tender and delicious!”, everyone exclaimed.
That’s when I decided to break the news, the secret I had been hiding all day.
“These cupcakes are vegan, and they also happen to be low fat”, I admitted.
Gasps! So, so many gasps! So many questions, and curious looks. But it’s true. I tricked my friends and family into eating vegan cupcakes. Everyone loved them, and never missed the butter in these tender cakes.
Vegan Chocolate Cupcakes with Whipped Chocolate-Coconut Milk Ganache
Makes 12 cupcakes
Vegan Chocolate Cupcakes
via Flour Bakery
1 1/2 cups (210 grams) unbleached all-purpose flour
1/2 cup (100 grams) granulated sugar
1/3 cup (40 grams) Dutch-processed cocoa powder
2 tsp instant espresso powder
1 tsp baking soda
1/4 tsp kosher salt
1 cup (240 grams) water
1/4 cup (50 grams) canola oil
1 tsp vanilla extract
2 tbsp unsulfured dark molasses
Preheat the oven to 375 degrees and line a 12-cupcake pan with paper liners.
In a medium bowl, combine the flour, sugar, cocoa powder, espresso powder, baking soda and salt. Whisk to combine.
In another medium bowl, add the water, canola oil, vanilla extract and molasses. Whisk to combine and add to the flour mixture. Stir with a wooden spoon until smooth.
Divide the mixture among the pan and bake for about 14 minutes.
Cool on a wire rack for about 30 minutes before icing.
Whipped Chocolate-Coconut Milk Ganache
6 oz semi-sweet chocolate, finely chopped
4 oz organic coconut milk
Place chopped chocolate into a mixing bowl. Set aside.
On medium heat, bring the coconut milk to a boil, stirring with a wooden spoon to prevent from scorching. Carefully pour the milk over the chocolate, making sure that the milk compleltey covers the chocolate.
Let the mixture sit for a couple of minutes until it cools down and thickens substantially, about 30 or 40 minutes.
Using a standing mixer, beat the frosting for several minutes until it feels and looks lighter. Use an icing spatula to smooth over the cooled cupcakes.