This recipe was taken from Big Book of Cupcakes by Jan Moon. I love baking cupcakes. There's something about them that makes all my dopamine flood my brain. It's taken me awhile to figure out the best vegan ingredients though. But don't worry, this is just the beginning of vegan cupcakes.
Recipe
Chocolate Cake:
1 c Dutch or Hershey’s coca powder
2 c Boiling water
1 c Vegan butter or coconut oil
2 c Sugar
4 Flaxseed eggs
2 2/3 c All purpose flour
1 tsp Baking soda
1 tsp Baking powder
1/2 tsp Salt
Combine the hot water and the cocoa powder together then cool
Combine the flour, baking soda, baking powder, and salt in a separate bowl
Use an electric hand or stand mixer if you have one:
Cream the vegan butter or coconut oil
Add the sugar and cream the ingredients together
Add the eggs and mix until combined
Use a fork or spoon to mix the rest so you don’t overwork the batter:
Add the dry ingredients alternating with the cocoa mixture to the butter mixture
Mix until just combined
Scoop the batter into the cupcake liners and bake in the oven for about 10 - 15 minutes
Let Cool
Ganache:
1 c coconut cream (put it in the fridge overnight to ensure it fully separates)
8 0z semisweet vegan chocolate chips
Heat the coconut cream on medium low until you begin to see steam
Remove and pour over the chocolate chips
Stir until completely melted. If needed, stick it in the microwave for 10 seconds at a time until the mixture fully melts
Let cool
Peanutbutter Frosting:
1/2 c vegan butter softened
1 cup creamy peanut butter
4 c powdered sugar
1/4 - 1/2 nondairy milk
Cream the butter and peanut butter together
Add the milk and powdered sugar a little at a time until it’s all fully incorporated
Use the end of a wooden spoon, or anything else that makes a hole in the cupcakes, and poke a hole in the middle of each of the cupcakes
Fill each cupcake wit the ganache (I used a piping bag to make it a little easier and cleaner)
Put the frosting in anther piping back and pipe the cupcakes however you desire
Enjoy!
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