Description
Vegan Chocolate Mayonnaise Cupcakes topped off with Vegan Chocolate Ganache frosting.
Ingredients
Scale
- 1/2 c. spelt flour
- 3 tbsp. cocoa powder (not Dutch)
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/2 c. xylitol or the sugar of your choice (I used Stevia Baking Blend)
- 1/4 c. Vegenaise
- 1 1/2 tsp. pure vanilla extract
- 1/3 c. plus 1 tbsp. water
- VEGAN CHOCOLATE GANACHE
- 1 1/2 c. vegan chocolate chips
- 1/2 c. soy
- 1/2 tsp. vanilla extract
Instructions
- Preheat oven to 350 Degrees and line a muffin pan with 6 cupcake liners. Double this recipe for a dozen.
- In a medium sized mixing bowl, add the flour, cocoa powder, baking soda, salt, and sugar and whisk well so all ingredients are blended.
- Now add the vegenaise and the water and use a hand held mixer and blend well until smooth. Now add the vanilla extract. Pour cupcake batter into the lined muffin tins evenly and bake for 15 to 20 minutes. Allow to completely cool before frosting with Vegan Chocolate Ganache.
- To make the ganache, over a double boiler( place a heat safe bowl over a small pot of simmering water) add the chocolate chips and the milk. Allow the chips to melt down and begin to stir until smooth. The ganache may appear lumpy at first but as you keep stirring the chocolate will continue to melt and appear silky and shiny. Add the vanilla extract once the ganache is smooth and there are no lumps.
- Remove from heat. Allow the ganache to completely cool at room temperature. Once the ganache is firm and has the consistency of frosting, begin to apply the ganache to the cupcakes as frosting.
- Prep Time: 10 minutes
- Cook Time: 20 minutes