VEGAN CHOCOLATE GANACHE CUPCAKES WITH SALTED CARAMEL AND DARK CHOCOLATE BUTTERCREAM
Steps:
- For the cupcakes: Preheat the oven to 325 degrees F. Line standard-size cupcake pans with 16 cupcake liners.
- In a medium bowl, whisk together the soy milk, agave nectar, canola oil, cane sugar, vanilla extract and apple cider vinegar, and set aside. In a large bowl, sift the flour, cocoa powders, baking powder, baking soda and salt and whisk them together. Add your wet mixture to the dry and whisk until the mixture is evenly moist and only a few lumps remain. Set aside.
- For the ganache: Whisk together the chocolate chunks, soy milk and agave nectar in a microwave-safe bowl. Place the bowl into a microwave and heat for 1-minute increments, whisking in-between, until the mixture is thick and smooth.
- Take your cupcake batter and start to stream in about 1 cup of the chocolate ganache and gently fold it into the batter. Do not fully mix it into the batter, it should be swirled in.
- Fill the liners three-quarters full and bake until a toothpick comes out clean, 12 to 15 minutes. Cool the cupcakes completely.
- For the salted caramel sauce: In a nonstick saucepan, add the coconut milk fat. Add in the brown sugar, vanilla and salt, and whisk well. Bring the mixture to a boil on medium-high heat, whisking occasionally. Once the mixture starts to boil, reduce the heat to a low bowl and cook for 35 to 45 minutes, whisking every couple of minutes, until the sauce has reduced by half. The resulting mixture will be thick and golden. Allow the caramel to cool slightly and use immediately.
- For the buttercream: Whip the shortening and margarine together in a mixer bowl with the paddle attachment until fluffy. Scrape down the bowl and put back onto the mixer on low-speed and slowly add the powdered sugar and cocoa powder. Once the mixture is fully incorporated, stream in 1 cup of the chocolate ganache. Once the ganache is added, you may turn the mixer to medium-high and whip until the buttercream is very fluffy.
- To assemble: Poke a hole in the center of each cupcake using the end of a wooden spoon or small offset spatula. Fill the hole completely with salted caramel sauce. Using a round frosting tip, generously frost the top of each cupcake with the dark chocolate buttercream. Drizzle the top of each cupcake with more salted caramel sauce.
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Gihan Madhushani
gihan@yahoo.comI love the way these cupcakes look. They're so elegant and sophisticated.
Jafor ahmed
ahmedjafor@yahoo.comThese cupcakes are a bit too sweet for my taste, but I still enjoyed them. I think they would be perfect for a special occasion.
Gary Caldera
gcaldera87@yahoo.comI'm not usually a fan of vegan desserts, but these cupcakes changed my mind. They're so rich and flavorful, I couldn't tell they were vegan.
hasnain nonari
nonari.h@yahoo.comThese cupcakes are the perfect combination of sweet and salty. I love the way the caramel and chocolate flavors complement each other.
Christopher Rosario
r-christopher@yahoo.comI've made these cupcakes several times now, and I've never been disappointed. They're always a hit with my friends and family.
samantha armstrong
samantha_armstrong77@gmail.comI'm not sure why, but my cupcakes didn't rise very much. They still tasted good, but they weren't as visually appealing as I hoped.
Delight Sigudla
sigudla-d66@yahoo.comThese cupcakes are a bit pricey, but they're worth every penny. They're the perfect dessert for a special occasion.
Prince of Judah79
o@yahoo.comI've tried a lot of vegan chocolate cupcakes, and these are by far the best. The ganache is especially good.
Proshad Shing
p-s@hotmail.frI'm not sure if I did something wrong, but my cupcakes didn't turn out as fluffy as I expected. They were still tasty, though.
Larry Fitzgerald
fitzgerald11@aol.comThese cupcakes are very rich, so a little goes a long way. I think they're best enjoyed in small doses.
Litia Raikitoga
r_litia@hotmail.comI'm not a big fan of caramel, but I still enjoyed these cupcakes. The ganache and buttercream are both very good.
Malisipa
malisipa@gmail.comThese cupcakes are a bit too sweet for my taste, but they're still very good. I think I'll try reducing the amount of sugar next time.
Koni Denton
dentonkoni@hotmail.comI love the combination of chocolate and caramel in these cupcakes. The ganache is especially good.
bee blanty
b-blanty@hotmail.comThese cupcakes are the perfect dessert for any occasion. They're rich, decadent, and absolutely delicious.
John Flores
john.flores@gmail.comI'm new to baking, but these cupcakes were easy to make and turned out great. I'm definitely going to try more recipes from this website.
Bamidele Adaralegbe
adaralegbe_b@aol.comI made these cupcakes for a party, and they were a huge success. Everyone loved them!
Remand Caps
c-remand@hotmail.comThese cupcakes are a bit time-consuming to make, but they're worth the effort. The end result is a truly special treat.
Malik Rebail
malik.rebail13@yahoo.comI've made these cupcakes several times now, and they always turn out perfectly. They're the perfect balance of sweet and salty, and the ganache is to die for.
Felix Kamu
felix.kamu@hotmail.comI'm not vegan, but I decided to try these cupcakes because they looked so delicious. I was pleasantly surprised at how good they were! The ganache was especially impressive.
Chris Uzumaki
chris11@hotmail.comThese cupcakes were a hit! The ganache was rich and decadent, the caramel was perfectly salted, and the buttercream was light and fluffy. I will definitely be making these again.