Indulge in the rich and velvety experience of these Decadent Vegan Chocolate Cupcakes topped with a lusciously whipped ganache frosting, where each bite is a blend of deep cocoa and smooth, creamy topping.
Ingredients:
For the Rich Chocolate Cupcake Base:
- ½ cup (120ml) soy milk
- 1 ½ tsp apple cider vinegar
- ½ cup (50g) Dutch-processed cocoa powder
- 1 cup + 4 tsp (140g) plain flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp sea salt
- ⅓ cup (80ml) olive oil, or another neutral oil
- ⅘ cup (180g) soft brown sugar
- ⅓ cup + 2 tsp (100g) vegan Greek-style yogurt, or soy/coconut yogurt
- 2 tsp vanilla extract
- ½ cup (120ml) hot strong coffee
For the Whipped Ganache Frosting:
- 1 batch vegan ganache, whipped as per instructions
Instructions:
- Preheat your oven to 356°F (180°C) and line a muffin pan with cupcake liners.
- Create vegan buttermilk by combining soy milk and apple cider vinegar. Set aside for 5 minutes.
- In a bowl, whisk together cocoa powder, flour, baking powder, baking soda, and salt.
- Cream olive oil and brown sugar together until well mixed. Stir in yogurt and vanilla, followed by vegan buttermilk.
- Gradually mix in the dry ingredients and hot coffee to form a thin batter.
- Distribute the batter among the cupcake liners, filling them to three-quarters full.
- Bake for 20-22 minutes until a toothpick inserted comes out clean. Let the cupcakes cool slightly in the pan before transferring to a wire rack to cool completely.
- Prepare the whipped ganache as per the recipe’s instructions.
- Once the cupcakes are cool, pipe the whipped ganache on top of each cupcake using a star nozzle.
Deliciously moist and profoundly chocolatey, these Vegan Chocolate Cupcakes with Whipped Ganache Frosting are a dream come true for any chocolate lover. Perfect for celebrations or as an indulgent treat, don’t forget to share these with your loved ones and bookmark our site for more delightful vegan recipes that are sure to impress! Enjoy the melt-in-your-mouth goodness in every bite.
