The world thanks you, Liz Castle !!
For Ganache
Heat 1 cup coconut milk
Add ½ 1b Ghirardelli chocolate chips (they are vegan)
Melt together on stove
Refrigerate until firm
For Cupcakes
1 cup coconut milk (or any other milk such as soy or rice)
1 t apple cider vinegar
¾ cups sugar
1/3 cup canola oil
1-2 t vanilla extract
1 cup flour
1/3 cup unsweetened cocoa powder
¾ t baking soda
½ t baking powder
¼ t salt
Preheat oven to 350 degrees
Wisk together milk and vinegar- let sit for 10 minutes
Add sugar, oil, and vanilla
Beat until foamy
Add dry ingredients to wet ingredients
For plain cupcakes…
Fill paper baking cups about 2/3 full
Bake in 350-degree oven for 18-20 minutes
For ganache filled cupcakes….
Fill stiff paper baking cups 1/3 full with the batter
Add about a tablespoon of ganache
Continue filling baking cups to about 2/3 full
Trust that the cupcakes are done when they look puffy
This will take 18-20 minutes
Don’t bother checking as the center will be wet!
2 comments:
These are the best cupcakes ever, vegan or otherwise. (Hint, hint, Liz....)
On another (scented) note, if you leave your bag of Earl Grey tea in with your cocoa powder for a couple of weeks, the cocoa picks up an intense Earl Grey odor that carries right into the cupcakes (right, Liz? ;-) And it makes an interesting twist on the standard flavor. It sounds bizarre, but it's actually pretty good!
haha thanks mom! these are my favorite cupcakes and always a huge hit with non-vegans (no one can tell!) just a side note: I use special cupcake liners for these that are more stiff because sometimes the gushy chocolate filling can overwhelm a regular cupcake liner (link below) also eat these with a spoon! :)
http://www.freshwatersystems.com/p-321-pleated-portion-paper-cup-325-oz-sleeve-of-250.aspx
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