{"id":9870,"date":"2020-06-09T06:00:00","date_gmt":"2020-06-09T11:00:00","guid":{"rendered":"http:\/\/gw.finelimedesigns.com\/2009\/07\/vegan-chocolate-cupcakes-with-basil-3\/"},"modified":"2020-06-09T11:38:52","modified_gmt":"2020-06-09T16:38:52","slug":"vegan-chocolate-cupcakes-with-basil","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/vegan-chocolate-cupcakes-with-basil\/","title":{"rendered":"Vegan Chocolate Cupcakes"},"content":{"rendered":"

These vegan chocolate cupcakes are light and bouncy like Hostess cupcakes – but leagues better. They dome absolutely perfectly and they’re filled and topped with a rich and creamy vegan version of my chocolate ganache<\/a> made with coconut milk.<\/p>\n

\"Vegan<\/p>\n

Key Ingredients<\/h2>\n

To give these cupcakes a great chocolate flavor, I use both cocoa powder and melted chocolate<\/strong>. Remember that not all chocolate is vegan. I use Lily’s Dark Chocolate Baking Bars [paid link]<\/a>, which are vegan.<\/p>\n

Instead of eggs, these cupcakes use soft tofu<\/strong>. It may sound funny, but you will never know the tofu’s there once the cupcakes are baked.<\/p>\n

\"Adding<\/p>\n

Many people have asked why I use apple cider vinegar<\/strong> in my vegan baking. The acid from the vinegar activates the baking soda and helps to give the cupcakes their wonderful dome. Like the tofu, you don’t taste it in the cupcakes.<\/p>\n

Technique<\/h2>\n

I highly recommend using a food processor for this recipe to ensure that the tofu is totally smooth. Nobody wants to find chunks in their cupcakes unless they are chocolate chip cupcakes<\/a>. If you don’t have a food processor, you can use a blender instead.<\/em><\/p>\n

Pour the smooth wet ingredients over the dry ingredients. If you add the dry ingredients to the food processor, you risk over mixing<\/a>.<\/em><\/p>\n

\"Pouring<\/p>\n

Vegan Ganache<\/h2>\n

The ganache is my favorite thing about these cupcakes. That’s why I make a ton of it and load the cupcakes up with it – inside and out! It is thick enough to sit on top of the cupcakes and not drip off, but it remains smooth and creamy.<\/p>\n

\"vegan<\/p>\n

To make the vegan ganache, simply pour hot, full-fat coconut milk (the kind that comes in the can) over chopped up chocolate. Wait 30 seconds and then stir until all of the chocolate is completely melted and the ganache is smooth and uniform in color.<\/p>\n

\"making<\/p>\n

Prep the ganache in advance because it takes about an hour to thicken in the fridge. Once it thickens, whip it with an electric mixer and add a little powdered sugar.<\/p>\n

\"whipping<\/p>\n

Either dip the cupcakes directly in the ganache (if you don’t plan to fill them) or make filled cupcakes<\/a> by removing a chunk of each cupcake, filling the hole with ganache, and spreading more ganache over the top. (Use the removed pieces to make cake truffles<\/a> or cake pops!)<\/p>\n

\"spreading<\/p>\n

Top with your favorite vegan sprinkles to make the cupcakes extra fun! (Some sprinkles aren’t vegan because they contain beeswax.)<\/p>\n

\"Inside<\/p>\n

Variations<\/h2>\n

When I originally made these cupcakes in 2009, I threw a cup of fresh basil into the food processor with the wet ingredients to make chocolate basil cupcakes. You could do the same thing with fresh mint. The cupcakes come out great that way!<\/p>\n

If you prefer a big frosting swirl to the ganache, try my vegan buttercream<\/a> made using either homemade vegan butter<\/a> or Country Crock’s Plant Butter<\/a>.<\/p>\n

For a s’mores cupcake, make a marshmallow-like vegan frosting using aquafaba<\/a> (the liquid from a jar of chickpeas).<\/p>\n

Did you make this recipe? Leave a review!<\/a><\/div>\n
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\"Vegan<\/div>\n
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4.75<\/span> from 4<\/span> votes<\/div><\/div>\n<\/div>\n

Vegan Chocolate Cupcakes<\/h2>\n
<\/div>\n
These vegan chocolate cupcakes are light and bouncy like Hostess cupcakes - but leagues better.<\/span><\/div>\n\n\n
<\/div>\n
<\/g><\/svg><\/span> Course <\/span>Dessert<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>American<\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Prep Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>25 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/path><\/g><\/svg><\/span> Chill Time <\/span>1 hour<\/span><\/span> hour<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>1 hour<\/span><\/span> hour<\/span> 40 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Servings <\/span>18<\/span> cupcakes<\/span><\/span><\/div>\n
<\/g><\/svg><\/span> Calories <\/span>300<\/span>kcal<\/span><\/span><\/div>\n
<\/g><\/svg><\/span> Author <\/span>Stefani<\/a><\/span><\/div>\n\n\n

Ingredients<\/h3>

Cupcake Ingredients<\/h4>