Vegan Chocolate Ganache Cupcakes with Salted Caramel and Dark Chocolate Buttercream

Name: Vegan Chocolate Ganache Cupcakes with Salted Caramel and Dark Chocolate Buttercream
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 16
Cuisine: American
Ingredients: 2 teaspoons apple cider vinegar; 2 teaspoons baking powder; 1 teaspoons baking soda; 237 milliliters organic brown sugar; 59 milliliters organic cane sugar; 59 milliliters canola oil; 946 milliliters dark chocolate chunks; 59 milliliters cocoa powder; 59 milliliters dark cocoa powder; 237 milliliters dark cocoa powder; 355 milliliters coconut milk fat (from two 13.5-ounce cans unsweetened, full fat coconut milk that has been refrigerated overnight); 118 milliliters agave nectar or maple syrup; 177 milliliters agave nectar or maple syrup; 237 milliliters soy milk, or non-dairy milk; 355 milliliters soy milk, or non-dairy milk; 710 milliliters powdered sugar; 0 teaspoons salt; 2 teaspoons course sea salt; 355 milliliters organic, unbleached white flour; 1 Tbsp vanilla extract; 2 teaspoons vanilla extract; 79 milliliters vegan margarine; 158 milliliters organic vegetable shortening

Vegan Chocolate Ganache Cupcakes with Salted Caramel and Dark Chocolate Buttercream might be just the American recipe you are searching for. One serving contains 705 calories, 7g of protein, and 35g of fat. For $1.84 per serving, you get a dessert that serves 16. Head to the store and pick up maple syrup, maple syrup, cocoa powder, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes about 2 hours and 15 minutes.

Instructions

For the cupcakes: Preheat the oven to 325 degrees F. Line standard-size cupcake pans with 16 cupcake liners.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Oven

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.

Ingredients you will need

Apple Cider Vinegar

Vanilla Extract

Baking Soda

Agave

Granulated Sugar

Canola Oil

Soymilk

Cocoa Powder

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Add your wet mixture to the dry and whisk until the mixture is evenly moist and only a few lumps remain. Set aside.

Equipment you will use

Whisk

Whisk together the chocolate chunks, soy milk and agave nectar in a microwave-safe bowl.

Ingredients you will need

Chocolate Chunks

Agave

Soymilk

Equipment you will use

Microwave

Whisk

Bowl

Place the bowl into a microwave and heat for 1-minute increments, whisking in-between, until the mixture is thick and smooth.

Equipment you will use

Whisk

Microwave

Bowl

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.

Ingredients you will need

Chocolate

Cupcakes

Fill the liners three-quarters full and bake until a toothpick comes out clean, 12 to 15 minutes. Cool the cupcakes completely.

Ingredients you will need

Cupcakes

Equipment you will use

Toothpicks

Oven

For the salted caramel sauce: In a nonstick saucepan, add the coconut milk fat.

Ingredients you will need

Caramel Sauce

Coconut Milk

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Brown Sugar

Caramel

Vanilla

Sauce

Salt

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Powdered Sugar

Cocoa Powder

Shortening

Chocolate

Margarine

Equipment you will use

Blender

Bowl

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.

Ingredients you will need

Dark Chocolate