Vegan Cappuccino Cupcakes with Dark Chocolate Coffee Ganache
Delectable, unexpected, impressive. Go easy on the ganache as to not overpower the subtleties of the cappuccino cake. Adapted from Vegan Cupcakes Take Over the World (Moskowitz & Romero). Makes 12 cupcakes.
1/3 cup canola oil
3/4 cup organic granulated sugar
1/2 cup vanilla almond yogurt (soy is fine too)
2/3 cup soy milk
3/4 teaspoon vanilla extract
1/4-1/2 teaspoon coffee extract (if you don’t want to shell out the $ for this, just omit; the espresso will impart enough flavor)
2 1/2 tablespoons instant espresso powder
1 1/4 cups all-purpose flour (preferably unbleached)
1 tablespoon unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
Ganache ingredients (double if you want to dip your cupcakes to cover entire tops):
2 ounces vegan dark chocolate (I use Trader Joe’s 72% bars)
1/8 cup soy milk
1/4 teaspoon coffee extract
Preheat oven to 350°F and line muffin tin with paper or foil liners. Whisk together oil, sugar, yogurt, soy milk, vanilla, coffee extract, and espresso powder in a large bowl until smooth (it will smell like a delicious bowl of cappuccino heaven already). Sift (sift!) flour, cocoa powder, baking powder, baking soda, cinnamon, and salt into liquid mixture. Mix until incorporated and no large lumps remain. Fill liners three-quarters full (no more!) and bake 20-22 minutes. Cool completely on a wire cooling rack.
To make ganache, bring soy milk to an almost-boil and immediately remove from heat. Add chocolate and coffee extract, and stir (off heat) until chocolate is melted. Let ganache cool to a workable temperature, then fill a pastry bag (or plastic sandwich bad with a snipped corner) and decorate to your liking. Feel free to skip the ganache and simply top with sifted confectioners’ sugar, cinnamon, and cocoa powder. Yum!