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Chocolate Mint Cupcakes (Vegan, Nut-Free) |
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The recipe is from Vegan Cupcakes Take Over the World, but the recipe trial and cool photo are from Bunnyfoot.
the cupcake:
1 cup flour
1/4 cup cocoa powder
3 Tablespoons black cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plain rice or soymilk
1/4 cup canola oil
1/2 cup maple syrup
1/4 cup sugar
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
preheat the oven to 350 and line a 12-muffin tin with paper cupcake liners. spray with the liners with canola spray to prevent sticking. sift together the flour, cocoa powders, baking powder, baking soda and salt. in another bowl combine the rice milk, oil, maple syrup, sugar, vinegar and vanilla. beat at medium speed for about two minues. add the dry ingredients to the wet and beat for about another minute to combine. fill each cupcake liner about 2/3 full and bake for about 25-30 minutes. remove from oven and allow to fully cool.
mint icing:
1/4 cup non hydrogenated shortening
3 cups powdered sugar
1/4 cup plus 1 Tablespoon soy creamer or soymilk
1 1/2 teaspoons mint extract
1/2 teaspoon vanilla extract
1 drop green food coloring
cream the shortening for a few minutes until soft. this is easiest using a stand mixer but can be done with a handheld mixer (or a fork) as long as the shortening is at room temperature. add 1 cup of the powdered sugar and a few splashes of the soycreamer. mix to incorporate and continue to alternate until all the powdered sugar is used up and the frosting is at the desired consistency. add vanilla and mint.
ganache (you may want to halve or third this amount, depending on how much you want to use):
3 Tablespoons soycreamer or soymilk
1/3 semisweet chocolate chips
melt chocolate and soycreamer on top of a double boiler or in the microwave until smooth and runny; be careful not to burn or the chocolate will seize up and become bitter.
to assemble:
use a piping bag with a large star tip to frost cupcakes. place a dollop of ganach on top. you could alternately decorate with1/2 a newman mint-o cookie or even a sprig of fresh mint.
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