Cupcakes with Chocolate Ganache

Recipe by
Total Time:
60-80 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Technique: Bake Recipe
Difficulty: Hard

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  • 1.25 cups - all-purpose flour
  • 1 tbsp - egg replacer powder
  • 1 cup - almond or soy milk
  • 1 tsp - balsamic vinegar
  • 1/4 tsp - baking powder
  • 1/2 tsp - baking soda
  • Pinch of salt
  • 1/3 cup - canola oil
  • 3/4 cup - turbinado sugar
  • 1 tbsp - vanilla extract

How to Make Cupcakes with Chocolate Ganache

  • Mix together the almond or soy milk and vinegar and set aside for five minutes to curdle.
  • In a bowl, sift together the flour, egg replacer powder, baking soda, baking powder, and salt.
  • In a separate bowl, mix the oil, sugar, almond/soy milk mixture and vanilla until the mixture is smooth.
  • Add the flour gradually, beating until it is thoroughly incorporated.
  • Line a muffin or cupcake pan with cupcake liners and fill each liner with the cupcake batter about 2/3rds full.
  • Bake for 20 minutes at 350 degrees or until a toothpick inserted in the center of a cupcake comes out clean.
  • Place on a rack to cool thoroughly before removing the cupcakes to frost.
  • Chocolate Ganache Frosting:
  • Heat the almond milk to a simmer, then take off from heat.
  • Add the chocolate chips and stir until you have a smooth ganache. Add the sugar and maple syrup and stir in thoroughly.
  • Allow the ganache to cool thoroughly before frosting the cupcakes.
  • The ganache will be gooey at the beginning, but it will firm up after a few minutes.
  • Recipe courtesy: Holy Cow Vegan