Vegan Chocolate Ganache Cupcakes - Recipe

for the cupcakes:
1 cup soy/almond milk
1 tsp. apple cider vinegar
3/4 cup canola oil
1 tsp. vanilla extract
1/2 tsp almond/chocolate/ or vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

1. Preheat the oven to 350F. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil and vanilla extract (and other extract) to the soy milk mixture and beat till foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Add in two batches to wet ingredients and beat until no large lumps remain. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool completely on a wire rack.

for the ganache:
1/4 cup soy/almond milk
4 oz. semi-sweet chocolate, chopped
2 tbsp pure maple syrup

2. Bring the milk to a gentle boil in a small saucepan. Immediately remove from heat and add the chocolate and maple syrup. Use a rubber heatproof spatula to mix the chocolate until it is fully melted and smooth. Set aside at room temperature until ready to use. Turn cupcakes upside down and dip top side into ganache. You can re-dip after the ganache has set if you want a thicker topping. If you would like to add sprinkles, make sure to do so before the ganache has set, so they will stick.

Makes approximately 12 cupcakes