Vegan Chocolate Cupcakes
These vegan chocolate cupcakes are light and bouncy like Hostess cupcakes - but leagues better.
Servings: 18 cupcakes
- 1/2 cup unsweetened cocoa powder
- 2 1/2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1/2 cup soft or silken tofu 4 1/2 ounces
- 1 cup soy milk use any non-dairy milk
- 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
- 1/2 cup vegetable oil
- 2 ounces vegan chocolate melted in a double boiler or in 20 second bursts in the microwave
- 1/2 cup water
- 4 ounces chopped vegan chocolate
- 4 ounces full-fat coconut milk
- 1 cup powdered sugar
- vegan sprinkles to taste
Preheat oven to 350 F.
In a large bowl, whisk together the cocoa powder, flour, sugar, baking soda, and salt.
In the bowl of a food processor, add tofu, soy milk, vinegar, vanilla, and oil and process until completely smooth.
Pour contents of the food processor into the bowl with the dry ingredients. Mix until just combined.
Fold in melted chocolate.
Mix in water and stir slowly until fully combined.
Fill cupcake liners 3/4 full.
Bake for 25 minutes or until cupcakes bounce back when touched.
Heat coconut milk in a pot on the stove or in the microwave until it is steaming but not quite boiling.
Pour over chopped chocolate.
Let the coconut milk sit on the chocolate for thirty seconds. Then, stir until smooth.
Chill for at least one hour in the refrigerator to thicken.
Remove from the refrigerator and use the whisk attachment on an electric mixer on high speed for five minutes to incorporate air into the ganache.
Mix in the powdered sugar a little at a time until smooth.
Use a knife to core a hole in each cupcake, going almost to the bottom of the cupcake. Eat the extra cake pieces or use them to make cake truffles or cake pops.
Fill the holes with ganache and spread ganache over the top of each cupcake until smooth.
Top with vegan sprinkles!
This is an adaptation of a vegan chocolate cake from the cookbook La Dolce Vegan!
Store these cupcakes in the refrigerator for up to a week. Bring to room temperature before serving.
Calories: 300kcal | Carbohydrates: 46g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 1mg | Sodium: 199mg | Potassium: 144mg | Fiber: 2g | Sugar: 30g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg