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

Gluten-Free Black and White Cupcakes - Recipe

for the cupcakes:
1 cup salted butter, softened
1 cup water
1/2 cup unsweetened cocoa powder
2 cups sugar
1 cup sour cream
1 tsp. GF pure vanilla extract
2 1/2 cups GF all-purpose flour (see bottom of the page for recipe)
2 tsp. xanthan gum
1 1/2 tsp. GF baking powder
1 1/2 tsp. GF baking soda
1/2 tsp. salt

1. Preheat the oven to 350F. Heat butter, water and cocoa over medium heat in a saucepan until the butter is melted. Put the sugar in a mixing bowl, all the butter mixture and beat at low speed for about 5 minuets, until the mixture is cool. Add the eggs, one at a time, mixing to incorporate after each addition. Add the sour cream and vanilla. Mix to incorporate, scraping down the sides of the bowl if needed. In a separate bowl, combine the flour, xanthan gum, baking powder, baking soda and salt and mix with a whisk to 'sift' the ingredients and break up any lumps. Add the dry ingredients to the wet ingredients in the large mixing bowl and beat for 10-15 seconds on medium speed to incorporate. Scrape down the sides of the bowl and beat for an additional 5-10 seconds at high speed until the batter is well mixed and smooth. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 10-12 minutes. Rotate the pan in the oven and bake for an additional 10-12 minutes. Remove pan from the oven and cool for 10 minutes. Remove cupcakes from the pan and cool completely on a wire rack.

for the frosting:
1 cup salted butter, softened
4 cups icing sugar
1/4 cup heavy cream
1 tsp. GF pure vanilla extract

2. Cream together all ingredients in a large bowl or electric stand mixer. Beat until light and fluffy. If the frosting is too thick, add additional cream, one teaspoon at a time, until desired consistency is reached. Frost each cupcake with a piping bag fitted with a large open star tip. Sprinkle the top of each cupcake with chocolate sprinkles or mini chocolate chips, if desired.

Makes approximately 24 cupcakes