There’s always one person in a crowd who can’t eat eggs, milk, or butter. They show up when you least expect them to, after you’ve made 400 custard tarts. Or there’s someone on a cleanse, usually your aunt. To be safe, you can now just make these vegan cupcakes for any event. They’re delightful, and you don’t even need to tell anyone they’re vegan. But please whisper it in your aunt’s ear because she’ll be smitten.
(Makes 12 cupcakes)
- 1 1/2 cup all purpose flour
- 1 cup granulated sugar
- 3 tbsp Dutch process cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cold coffee
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
- 1 tsp cider vinegar
Vegan chocolate ganache
- 1/2 cup full fat coconut milk
- 6 ounces high quality semi-sweet vegan chocolate or regular dark chocolate (check the label to see if it contains milk ingredients).
Preheat the oven to 350 degrees. Line a muffin tin with paper cups and set aside.
In a large bowl, sift together flour, sugar, cocoa, baking soda and salt. Stir in the coffee, oil, vanilla and vinegar. Using a spatula, mix until smooth. Chill batter in the fridge for 10-15 minutes. Spoon into muffin cups, filling only 2/3 way to the brim (they will rise a lot).
Bake on the middle rack for approximately 20-22 minutes, until a fork comes out clean.
For the ganache
Break up chocolate into small pieces. Melt chocolate in a double boiler. Remove from heat and temper with coconut milk until smooth and combined. Set aside to cool for 15-20 minutes, then beat on medium for about 5 minutes using a stand mixer. Ganache should be fluffy and hard enough to pipe. Spoon mixture into a pastry bag fitted with an open or closed star tip. Note: Make sure cupcakes are fully cooled before you add the icing.