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Vegan Chocolate Cupcakes 2

11/6/2012

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I hesitated to even put the word "Vegan" in the title of this blog post because I'm willing to bet that at least 50% of the people who see that word won't read any further.  "Vegan" carries with it a very negative connotation and there are still a lot of people who believe that vegan food couldn't possible taste good.  (Mostly men)  I am not a vegan but I have a friend who is, so when we celebrated her birthday, I baked vegan cupcakes.  The recipe really isn't much different than my traditional chocolate cupcake recipe.  As a matter of fact, if I didn't tell you that these cupcakes were vegan, you would probably think that you were eating a delicious chocolate cupcake with chocolate ganache and coconut frosting.  

I found the cake recipe in a cookbook that I borrowed from a friend called "The Vegan Table."  The cake was originally intended to be baked in an 8" cake pan but I turned mine into cupcakes.  The recipe also called for an apricot glaze to be poured over the cooled cake and I eliminated that and opted for a coconut whipped cream to top of these delicious little cupcakes.

Vegan Chocolate Cake
1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup cocoa powder
3/4 cup soy milk
1/2 cup black coffee
1/3 cup canola oil
1 Tablespoon white vinegar
1 teaspoon vanilla

Ganache
2 Tablespoons cocoa powder 
3 Tablespoons powdered sugar
2 Tablespoons black coffee
2 Tablespoons nondairy butter
​Combine flour, sugar, salt, baking soda and cocoa.
​ Combine milk, coffee, oil, vinegar  and vanilla.
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​ Pour into dry ingredients and mix well.
​Pour into cupcake liners.
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​Bake 16 minutes at 350.
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​​For ganache: Combine ingredients in a bowl and set over double boiler to melt.  Heat over low heat until smooth and shiny.
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​Spread ganache over cooled cupcakes.  
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​The recipe for the coconut whipped cream came from kblog.lunchbox.com.  I admit that it took 2 attempts to get it right so take my advice: have patience and buy and extra can of coconut milk!
​Start with a can of full-fat coconut milk.
​Put it in the refrigerator overnight. Open it carefully without turning or shaking the can.
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​Scoop only the top "solids" out of the can.  This is where I went wrong in my first attempt.  I got too much of the liquid from the bottom of the can.  
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​​This is what should be left in the bottom of your can of coconut milk.
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​Whip the coconut solids in a standing mixer or with a hand held mixer until light and fluffy.  The goal is to incorporate as much air as possible into the mixture.  
Add in 2-3 Tablespoons of powdered sugar and 1/2 teaspoon of vanilla to creamed coconut milk.  (You could also add cocoa powder to make chocolate frosting.)
Continue to whip mixture until stiff peaks form.
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​

Spoon the frosting into a piping bag and pipe onto cupcakes.
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​Decorate with vegan chips and enjoy.  (Don't forget the birthday candle.)
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Ciao!
Click here for a printable version of this recipe
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