Vegan Chocolate Cupcakes with chocolate ganache! Made with almond milk, coconut oil, coconut sugar and more, you won’t believe these are dairy and egg free!
Yesterday was kind of awesome.
Ever since taking and returning from Helene’s photography and food styling workshop, I’ve been shopping. Shopping for new props and dishes, boards (basically flat surfaces that I shoot on) and anything that I think might add something to one of my photos.
My new boards arrived yesterday (one is featured above) and I couldn’t wait to shoot on them. I also got these chocolates in the mail, cocoa powder, chocolate bars and chocolate chips so these cupcakes had to happen.
Plus, Valentine’s Day is next week!
For me, chocolate is a must on Valentine’s Day. Chocolates in a heart shaped box and chocolate cake.
These cupcakes were so tasty!! I didn’t know what to expect but after I made the chocolate ganache, using coconut milk, maple syrup and chocolate, I was sold. This ganache was so smooth, silky and delicious, I think I actually liked this better than using heavy cream!
And the Maldon sea salt flakes. Oh Lord.
Sweet and a little salty always wins in my book. These are the best cupcakes ever! If your Valentine likes chocolate, you must bake these! Vegan or not!
If you don’t have time to throw your can of coconut milk in the fridge, you can use a cup of the coconut milk, straight from the can. However, I found that if you do get your coconut milk to separate and just use the thickened coconut cream on the top, (what you would use to make coconut whipped cream), it makes for a richer, tastier and super glossy ganache! I hope you try it!
Vegan Chocolate Cupcakes
Ingredients
For the cupcakes:
- 3 cups all-purpose flour
- 2/3 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 tablespoons apple cider vinegar
- 2 cups almond milk at room temperature + more if needed
- 2/3 cup coconut oil melted and cooled
- 2 teaspoons vanilla extract
- 1 1/2 cups coconut sugar
For the ganache:
- 10 ounces bittersweet chocolate chopped finely
- 1 can full fat coconut milk the coconut cream part only*
- 3 to 4 tablespoons maple syrup
- Flaky sea salt; optional
Instructions
For the cupcakes:
- Preheat your oven to 350 degrees F. Line your cupcake pan or muffin tin with liners and set aside.
- Using a large mixing bowl, whisk together the flour, cocoa powder, baking soda and salt. Using a separate bowl, whisk together the apple cider vinegar and the milk until it's slightly frothy. Whisk in the melted coconut oil, vanilla, and sugar.
- Slowly add the wet ingredients to the dry ingredients and mix together until just combined, being careful not to over mix the cake batter. Add more almond milk to the cake batter if it looks too thick. Mix until incorporated. Pour the cake batter into the prepared cupcake liners.
- Bake for about 25 minutes, or until a tester inserted into the center of the cupcake comes out clean.
For the ganache:
- Place chocolate in a mixing bowl. Set aside. Using a small saucepan over medium low heat, stir the coconut cream and maple syrup together and bring to a very gentle boil just for a couple of minutes. Pour this mixture over the chocolate and whisk together until all of the chocolate is melted and is smooth.
- To assemble:
- Using an offset spatula, or back of a spoon, spread the ganache over each cooled cupcake. Your ganache should be thick enough to where it does not run off the cupcake. Top with flaky sea salt if desired. Enjoy!
Recipe adapted from here.
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Disclosure: This is not a sponsored post!
Gayle @ Pumpkin 'N Spice says
February 9, 2017 at 6:16 amIsn’t prop shopping fun? I have SO many food props and dishes, and I’m embarrassed to admit how many Erickson boards I have (I just LOVE them)! These cupcakes are calling my name, Alice! Looks so good,e specially with that frosting!
hipfoodiemom says
February 9, 2017 at 6:22 amHow many do you have?! 🙂 I’m super happy with my first two! hooray!! Thank you, Gayle!
Allie | Baking a Moment says
February 9, 2017 at 8:10 amJust beautiful Alice! I love your new board!
Cathy says
February 9, 2017 at 9:36 amWhat a great recipe, what a great way to make vegan food!
Gina @ Running to the Kitchen says
February 9, 2017 at 9:39 amThat sea salt topping is perfection!
Matt says
February 9, 2017 at 10:12 amThese look way too good to be healthy, love it!
Jennifer @ Show Me the Yummy says
February 9, 2017 at 10:17 amI’ll take them all, please! 🙂
Mary Ann | The Beach House Kitchen says
February 9, 2017 at 1:12 pmLove your new board Alice! That’s one of my faves from Erickson! These cupcakes look like the real deal! That ganache?! OMGee!
Tieghan says
February 9, 2017 at 10:16 pmThese look so delicious. Love the chocolate on chocolate factor! 🙂
Laura | Tutti Dolci says
February 10, 2017 at 1:39 amThese cupcakes look divine – that ganache topping + sea salt is everything!
Krysten Gossard @FreshFitKitchen says
February 10, 2017 at 12:29 pmThese are absolutely gorgeous!
Kimchi John says
February 11, 2017 at 5:29 amHi Alice! Happy Valentines Day! These cupcakes look so good. If you want to get rid of some of your old props I’ll take them, lol!!!
hipfoodiemom says
February 11, 2017 at 7:16 amhahha, happy Valentine’s Day to you too!!!
mira says
February 13, 2017 at 4:45 pmLove prop shopping! Your new board is gorgeous! I only have one from them, need to get more! Can’t wait to try these vegan cupcakes, I have a similar recipe, but there is no milk in it, so these must taste a lot better!
hipfoodiemom says
February 14, 2017 at 1:52 pmHi Mira, yes, I think the almond milk worked great!! thank you!
Alice Alexander says
February 17, 2017 at 5:37 amYummy yummy! Thanks for the recipe, vegan options are always much appreciated 😉
hipfoodiemom says
February 17, 2017 at 6:37 amYou’re welcome! Hope you try the cupcakes!
Emily Chronquist says
February 9, 2018 at 8:36 amYay!!! Vegan!!! I’m going to make these for my team on Valentine’s Day! They look amazing! I can’t waait!!!