Vegan Chocolate Cupcakes
Get ready for a sweet and indulgent treat with these chocolate cupcakes filled with a luscious ganache and topped with a decadent chocolate buttercream frosting. The rich cocoa aroma fills the kitchen as you mix the batter and prepare the ganache filling. With each bite, you'll experience the perfect balance of moist cake, creamy ganache, and velvety frosting. These cupcakes are sure to be a hit at any gathering or special occasion. So, put on your apron and get ready to bake up these irresistible delights!
— Constant Cookbook
Ingredients
- :
- 1½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 avocado, pitted and peeled
- 1 cup pure maple syrup
- ¾ cup plain almond milk
- 1/3 cup canola oil
- 2 teaspoons vanilla extract
- :
- ¼ block soft silken tofu (from 14-ounce container), drained and patted dry
- 3 tablespoons pure maple syrup
- ½ teaspoon vanilla extract
- 1/8 teaspoon salt
- 4 ounces semisweet vegan chocolate, melted
Instructions
- Make the Ganache Filling: Place the chopped chocolate, heavy cream and powdered sugar in a small bowl. Heat in the microwave on high power until the mixture is warm to the touch, 20 to 30 seconds. Whisk until smooth, then refrigerate until just barely chilled, no longer than 30 minutes.
- Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard-size muffin pan with liners. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.
- Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.
- Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.
- Divide the batter evenly between the muffin pan cups. Place one slightly rounded teaspoon of ganache filling on top of each cupcake. Bake until the cupcakes are set and just firm to the touch, 17 to 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.
- Make the Frosting: In a food processor, process the butter, sugar, cocoa powder and salt until smooth, about 30 seconds, scraping the sides of the bowl as needed. Add the corn syrup and vanilla extract and process until just combined, 5 to 10 seconds. Scrape the sides of the bowl, then add the melted chocolate and pulse until smooth and creamy, 10 to 15 one-second pulses. Frost the cupcakes as desired. The frosted cupcakes can be kept in an airtight container at room temperature for up to 3 days.
Cook Time
25M
Prep Time
PT30M
Yield
12 cupcakes
Nutrition
- Calories: 619 kcal
- Carbohydrate Content: 67 g
- Protein Content: 5 g
- Fat Content: 40 g
- Saturated Fat Content: 26 g
- Cholesterol Content: 85 mg
- Sodium Content: 179 mg
- Fiber Content: 4 g
- Sugar Content: 53 g
- Serving Size: 1 serving
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