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double chocolate cupcake

Double Chocolate Cupcakes

Savoring Spoon
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Dessert
Servings 12 cupcakes

Ingredients
  

Dry

  • 1 cup all purpose flower
  • 1/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • Pinch of salt

Wet

  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 3/4 granulated white sugar
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon chocolate extract
  • 1 teaspoon espresso powder

Frosting

  • 2/3 cup non-hydrogenated vegetable shortening*
  • 1/2 cup vegan margarine**
  • 3 tablespoons soy milk or almond milk
  • 3 cups sifted powdered sugar
  • 1 teaspoon vanilla

Ganache

  • ½ cup vegan chocolate chips
  • ½ cup coconut cream

Instructions
 

Cake stump

  • Preheat oven to 350, line cupcake pan with liners
  • Whisk soy milk and vinegar in the largest bowl and let rest for 5 minutes to curdle. Add sugar, oil, vanilla, chocolate extract and whisk till foamy.
  • Whisk dry ingredients in a separate bowl. Add dry to wet ingredients, mixing as you go. Mix till no large clumps.
  • Fold in 1 cup chocolate chips
  • Pour into liners at 3/4 full and bake 20 minutes until toothpick in the center comes out clean. Let cool completely on cooling rack.

Frosting

  • Cream shortening and margarine together with an electric mixer. Add vanilla.
  • Sift in the powdered sugar, mixing as you go.
  • Add soy milk 1 tablespoon at a time and mix with an electric mixture till creamy. I added 3 tablespoons for an ultra silky finish.

Ganache

  • Heat ½ cup of coconut cream on a small sauce pan until a gentle boil for 3 minutes.
  • Pour over ½ cup of vegan chocolate chips in a separate bowl. Cover and let steep for 10 minutes.
  • Mix gently with a whisk starting from the center to the outside of the bowl, until homogenous and a dark chocolaty color. Let sit for 15 minutes to cool before pouring onto cake.

Assembly

  • After cupcakes are cool, core the center of the cupcake and spoon chocolate ganache inside.
  • Frost cupcake using a wide tip, hold frosting bag at middle and end, and start at center of cupcake, go counterclockwise two circles ending at the center with a burst of pressure.
  • Top with decorations of your choice (I used sliced strawberry halves and silver star sprinkles).

Notes

*Make sure not to buy the Crisco shortening. Spectrum makes a non-hydrogenated shortening, and there are probably other brands too. The Crisco shortening is not non-hydrogenated to the best of my knowledge and also tastes different.
**For vegan margarine, I recommend Earth Balance. There is another brand called Smart Balance, which I have not tried yet.