Vegan Chocolate Ganache Cupcakes

Tender, fluffy, and brimming with chocolate goodness. No need for aquafaba (chickpea water...if you need some reminding) on this easy recipe too! 

I think chocolate bakes seem to come a little easier to me, or maybe I just think they taste better...

It's the first time I’ve tested my chocolate cake recipe in cupcake form, and I gotta say… they came out SO much better than the vanilla ones I've been working on.

Also no need for aquafaba on this easy recipe. It’s not my favorite ingredient to work with, and luckily I’m a recipe creator and don’t need to use it!

Just top with my foolproof chocolate ganache (recipe below) and enjoy. No need for fancy piping equipment. Look how shiny and pretty they are!

Happy baking, chocoholics!

Chocolate Cupcakes

6 OZ - Unbleached Flour
1 OZ- Cocoa Powder
6 OZ- Organic Cane Sugar (all organic sugar is vegan!)
1/2 Teaspoon- Baking Soda
1/2 Teaspoon- Sea Salt
1/2 Cup- Almond Oil (or other veggie oil of choice)
1/4 Cup- Strong brewed Coffee or Espresso
1/2 Cup- Filtered Water
1 Tablespoons- Apple Cider Vinegar

Chocolate Ganache

4 OZ- Vegan Chocolate of choice (I find semi-sweet works well as a topping)
1/4 Cup- Boiling Filtered Water

Instructions

1. Pre-heat oven to 350° F.  Sift together the flour, cocoa, sugar, salt and baking soda in a mixing bowl and whisk to combine.
2. In a separate mixing bowl, add the water, coffee, vinegar and oil.
3. Pour the wet ingredients into the bowl holding the dry ingredients and whisk until smooth and no streaks of flour are visible.
4. Pour the batter into 12-cupcake pan (lined). 
5. Bake for 18-20 minutes or until a toothpick comes out clean.
6. Right before serving make the ganache topping. This sauce hardens as it sits, so it's best to make right before serving or re-heat if made ahead of time.
7. Chop the chocolate and place in a heat-proof bowl. Cover with boiling water and let sit for a couple minutes, covered. Whisk until smooth.
8. Spoon over or drizzle on top of cooled cupcakes.
9. Enjoy!