I made three dozen of these babies. For once it's not a "just because". Soona, an awesome lady I've come to love working with (after being terrified of her for nearly six months), is leaving to attend Washington State and get her MAT. While I'm very excited for her in this new opportunity, she will be greatly missed. We are throwing her a (second) potluck party and I'm bringing drinks and cupcakes. Chocolate and sweet - they appeal to two of her likes.
These were pretty easy and for not having eggs/buttermilk/whatever, they rose really well and were moist. I did the frosting two different ways. The first time I used Ghirardelli 72% Twilight Delight chocolate. It made a very intensely dark ganache. The second time I used Scharffen Berger Semisweet Dark Chocolate. I found it at Grocery Outlet of all places and it worked really well for these cupcakes.
Vegan Chocolate Cupcakes
~ From The Sweetest Kitchen
1½ cups all-purpose flour
¾ cup granulated sugar
3 tablespoons cocoa powder
2 teaspoons espresso powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon vinegar
¼ cup vegetable oil
1 cup water
Preheat oven to 350 degrees F (180 degrees C). Line a cupcake pan with baking cups.
In a mixing bowl, whisk together the flour, sugar, cocoa, espresso powder, baking soda, and salt. Add the vanilla extract, vinegar, oil, and water. Mix the batter until smooth.
Divide batter evenly between 12 baking cups (about ¾ full). Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from baking pan and allow to cool to room temperature.
|That odd ball on the side...I ate it. And then made another dozen.|
Coconut Milk Ganache
6 ounces semi-sweet chocolate, finely chopped (use dairy-free to keep vegan)
½ cup coconut milk
Place chopped chocolate into a mixing bowl. Set aside.
On medium-high heat, bring coconut milk to a boil, stirring occasionally to prevent the milk from scorching.
Pour milk over the chocolate, making sure that the milk covers the chocolate. Allow to sit for several minutes before stirring until smooth. Allow frosting to rest on the counter until it cools down and thickens to a pipe-able consistency (anywhere from 20 to 40 minutes).
Beat the frosting for several minutes until it incorporates air and feels lighter.
Place frosting in a pastry bag (or plastic bag with the corner cut out) and pipe frosting onto the cooled cupcakes.
|This wasn't the one I was going to use originally, but I found it at Grocery Outlet.|
It's sweeter than the first I used and still vegan.
|Mmmm Smooth chocolate ganache ready to chill before whipping and piping.|
|Frosted and chilling in the fridge to set before packing.|
Simply piped ganache and a dark chocolate coffee bean.
The cup protects the frosting from squishage.
It was a very emotional afternoon too. Soona was presented with a big frame with five of her favorite monkeys and signed by lots of people. It was the first time I, and many others, had ever seen her cry. When it came time to turn in her badge and keys at the end of the day, Phil had to drive her around beforehand so she could stop crying again. I'm going to miss that lady. We all will. She is off to wonderful adventures in the world of high school science and she will have lots of amazing stories to tell her future students.