vegan double chocolate cupcakes

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I love these cupcakes. For some reason, I had this “vision” of a chocolate cupcake with chocolate ganache, whipped cream, maraschino cherries, and a glass bottle of root beer. I couldn’t stop thinking about what a great combination that would make, so I went ahead and made it happen. If you are as horrible at cupcake decorating as I am, these are perfect for you as the decorating process is as easy at it gets.

The cakes are my own variation of Chloe Coscarelli’s “Chlostess Cupcakes”.

1.5 cups all-purpose flour
1 cup sugar (I like Florida Crystals cane sugar)
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1/4 cup cold brew coffee
3/4 cup water
1/2 cup safflower oil
2 tbsp apple cider vinegar
2 tsp pure vanilla extract

Chocolate Ganache
1 cup semisweet chocolate chips (I use Ghirardelli)
1/4 cup canned coconut milk
2 tbsp safflower oil

To make the cupcakes:

1. Preheat oven to 350 degrees and fill cupcake pan with cute liners.
2. Whisk together the dry ingredients (flour, sugar, cocoa powder, baking soda, salt) in a large bowl.
3. In a small bowl, whisk together the wet ingredients (coffee, water, safflower oil, vinegar, vanilla extract).
4. Create a well in the dry ingredient mixture, pour in the wet ingredients and mix until combined.
5. Fill the liners with batter and bake for 18 minutes. You’ll know the cupcakes are finished when a fork inserted into the cake comes out clean.
6. Let the cupcakes cool completely before applying the ganache.

To make the ganache:
1. Using a double boiler, melt together the coconut milk and chocolate chips until smooth.
2. Whisk in the oil, then remove from heat.

To assemble:
1. Once the cupcakes have cooled completely, glaze them with the ganache. This Martha Stewart video is a great tutorial!
2. Store cupcakes in the refrigerator. It is best to apply whipped cream individually as you eat the cupcakes as opposed to all at once, as the whipped cream tends to slide off.
3. When you’re ready for a cupcake, top them with whipped cream and a maraschino cherry. I like to drain and rinse the cherries in an attempt to wash off as much of the artificial dye as possible.
4. Enjoy with your favorite root beer! My favorite is from Boylan’s.

NOTE: If you’d like to make these entirely vegan, I recommend making your own coconut whipped cream. Just scoop the hardened cream from the top of the can and whisk in a bowl with a bit of vanilla extract and powdered sugar.


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