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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Paula
[email protected]These cupcakes are simply delicious. They're the perfect combination of chocolate, caramel, and buttercream. I can't get enough of them!
Lonely Gamer
[email protected]These cupcakes are so versatile. I've used them as the base for cakes, trifles, and even ice cream sundaes. They're always a hit, no matter how I serve them.
Eryka Simmons
[email protected]I love to change up the flavors of these cupcakes depending on the season. In the summer, I add fresh berries. In the fall, I add pumpkin spice. And in the winter, I add peppermint extract. They're always delicious, no matter what season it is.
Muhammad Haroon khan
[email protected]I love to bake these cupcakes as gifts for friends and family. They're always so appreciated, and they make the perfect sweet treat for any occasion.
Dean Palmer
[email protected]These cupcakes are perfect for any special occasion. I've made them for birthdays, anniversaries, and even weddings. They're always a crowd-pleaser.
Redoy Dey
[email protected]I love to get creative with my baking, and these cupcakes are the perfect canvas. I've tried decorating them with different colors of frosting, sprinkles, and even edible flowers. They always turn out beautiful.
Brianna Nichol
[email protected]I love that these cupcakes are made with healthy ingredients. I can feel good about eating them, knowing that they're not full of sugar and unhealthy fats.
Jasmine Saunders
[email protected]These cupcakes are surprisingly affordable to make. I was able to make a dozen cupcakes for less than $10. That's a great deal for such a delicious treat.
Sumon Dey
[email protected]I love how quick and easy these cupcakes are to make. I can whip up a batch in no time, and they always turn out perfectly.
Edison Mulokozi
[email protected]These cupcakes were the perfect addition to my last party. They were beautiful and delicious, and they were a huge hit with my guests. I'll definitely be making them again for my next party.
Spykey Da Hiphopian
[email protected]As someone with multiple food allergies, I was thrilled to find this recipe. The cupcakes are delicious and allergen-free, so I can finally enjoy chocolate cupcakes again.
Morgan Ariano
[email protected]I love dark chocolate, and this buttercream was perfection. It was rich and decadent, but not too sweet. It was the perfect topping for these cupcakes.
Badon Mir
[email protected]The salted caramel was the star of the show for me. It was the perfect balance of sweet and salty, and it really complemented the chocolate ganache and buttercream.
Tee Boss
[email protected]These cupcakes are chocolate heaven! The ganache is rich and creamy, and the buttercream is the perfect amount of sweetness. I could eat a dozen of these in one sitting.
Mohammed Muez
[email protected]I'm new to baking, but these cupcakes were surprisingly easy to make. The instructions were clear and concise, and the results were amazing. I'm so glad I tried this recipe.
Moxamed Hassan
[email protected]I've tried many vegan chocolate cupcakes, but these are by far the best. The texture is moist and fluffy, and the flavor is out of this world. I highly recommend them!
Sk Asik
[email protected]These cupcakes were a hit at my last party! The ganache was rich and decadent, and the salted caramel and dark chocolate buttercream was the perfect balance of sweet and salty. I'll definitely be making these again.