Dark Chocolate Cupcakes with Ganache

Hello again!!

Was supposed to be painting today, but the paint hasn't arrived as yet so I'm just here waiting patiently.

One of my darling friends emailed me a few days ago saying that we are overdue for coffee and cupcakes and she is absolutely right.

In my opinion, vegan cupcakes are WAYYY better than their non-vegan counterparts.

You know that Post Punk Kitchen cookbook 'Vegan Cupcakes Take Over The World'??

They are absolutely right.

Vegan cupcakes rule.

Topped with hemp seeds and cacao nibs. MAGIC

DARK CHOCOLATE CUPCAKES WITH GANACHE

(Adapted from Sweetapolita)

Makes 24 cupcakes

Ingredients
2 cups gluten free flour mix (Bob's Red Mill is my go-to)
2 tsp xanthan gum
3/4 cup cocoa powder (I use Cocobel cocoa powder when I can. In a pinch, I use Cadbury or Ghirardelli)
2 tsp baking soda
1 tsp gluten free baking powder
1/4 tsp salt
1 3/4 cup almond milk
2 tsp red wine vinegar
1 2/3 cup caster sugar
1 1/4 cup sunflower oil
2 tbsp vanilla extract

Preparation
Preheat the oven to 315 degrees Fahrenheit.
Sift together the flour, xanthan gum, cocoa powder, baking soda, baking powder and salt. Sift again.
In a separate bowl, whisk together the sugar, vinegar, almond milk, oil and vanilla.
Using a stand mixer with a paddle attachment, add the liquid to the dry ingredients on a slow speed and mix until well combined.
Spoon the mixture into cupcake liners and bake for 45-55 minutes or until an inserted skewer comes out clean. The cakes should spring back slightly when touched (no sinking allowed).
Bake for an additional 5-10 minutes if necessary.
Let cool in the pans for 10 minutes and then remove and leave to fully cool on wire racks.
Ice with ganache and garnish with hemp seeds, cacao nibs, coconut sprinkles etc.

Notes
For the gluten-ey version, just use all purpose flour and omit the xanthan gum.
Still working on a version that uses coconut sugar!!


Vegan Ganache

Ingredients
1 cup dark chocolate couverture, chopped small (I use a locally produced, single estate couverture. But Callebaut works brilliantly too)
1 cup almond milk

Preparation
Bring the almond milk up to a boil, turn off the heat and transfer to a liquid measuring cup (or a mug).
Dump in the chocolate and leave to melt.
Mix vigorously until it becomes like a thick chocolate sauce.
Use as icing only when cooled to room temperature.

Sa7ten!