Photography by Tracey Creed
Assisted by Amandine Paniagua
Recipe by Tracey Creed and Amandine Paniagua
Words by Amandine Paniagua
Published October 12 2021
Updated October 16 2022
Preheat the oven to 175°C, line a cupcake tray with baking cups and set aside.
In a large bowl, combine flour, sugar, cacao powder, baking soda and sea salt.
Make a well in the middle of the dry ingredients and pour in the grapeseed oil, apple cider vinegar and water and with a spatula, fold through until the mixture is smooth and homogenous.
Apple cider vinegar and acidic ingredients will start reacting together as soon as mixed; bubbles will appear—so acting quickly, equally divide the batter over the baking cups and place the tray in your oven.
Bake for 20 minutes or until a knife inserted in the central cupcake comes out lightly touched (not clean). Let cupcakes cool completely before applying frosting of your choice. Here we used our favourite chocolate ganache. Instructions here.
Top frosting with sea salt or party sprinkles. Enjoy!
If remaining, these double chocolate cupcakes will keep up to 3 days in an airtight container.
Everyday celebrations call for baking—at least in our universe. And so here we give a simple, quick answer with this luscious vegan chocolate cupcakes recipe with chocolate ganache. The ingredient list is straightforward, pantry-staples easy to access and still delivers the pleasure from a twelve serving chocolate cake in individual portion size. With a generous sweet flavour, these cupcakes are decadent, fluffy, yet light, with an abundance of cacao powder and pure chocolate. Topped with Hill St vegan natural sprinkles, the ganache is our forever-ganache recipe with coconut milk. Two ingredients, scrumptious. The ganache marries with perfection to any baked goods, including these vegan chocolate cupcakes.
This base cupcakes recipe is a twisted version from The First Mess; itself adapted from non-vegan blog Not Without Salt. I am a firm believer that recipes are meant to be shared, in the making as in the enjoyment. In the digital age, we have much more access to a diversity of cooking and baking recipes. I found it beautiful to witness the sharing of loveable, forever family, chefs-researched, innovative or everyday-delicious recipes. On a substantial worldwide scale, they travel time and continents with little to no borders. Digital has come with many negatives, but the accessibility of food-related information it procures is wonderful. I learned in mass and would have never backed this vegan chocolate cupcakes recipe without the internet.
For this recipe, we used the new Flint Baking Chocolate—65% cocoa sweetened with organic, unrefined coconut sugar, stone ground in New Zealand from organic and fair trade blend of Peruvian and Ecuadorian cacao. Flint Baking Chocolate is packed with nutrients and antioxidants and provides the opportunity to uplift any chocolate-based dessert or sweet snack with a premium ingredient. Here we used Flint Chocolate for the vegan chocolate ganache. The chocolate comes in square pieces, easy to slice for optimal chocolate melting. And the taste! Otherworldly.
For many, home-baked desserts are not always easy; successful baking can be tricky to achieve. It doesn't have to be, though, but it still requires some experience, precision, a specific exactness that you don't necessarily need in cooking. Baking is similar to chemistry, mixing elements through energy to obtain a reaction that we will later enjoy. But it doesn't always work that way, and sometimes it isn't easy to understand why. A gram of difference, a flour ground too fine, and your cake is not shareable.
That is why we love these vegan chocolate cupcakes with chocolate ganache. The base is reliable, stable with a moist and tender crumb from a few ingredients. There is little space to go wrong. It is highly likely that these that these cupcakes will look as per the images here. The only difference could probably come from your oven. They all have different settings, and temperature spreading seems to never be the same from one baking device to another. Always use the technique of the knife insertion to check that the cupcakes are baked past the advised time.
Finally, a quick anecdote, and learning, about the ganache—while shooting this double chocolate cupcakes recipe, we thought we failed the chocolate ganache, oil separating from the chocolate, due to temperature mismanagement while melting the chocolate over the stove. Afterwards, with the help of a spatula, we whisked it over and over, hoping it would help. But it didn't. We took a break, looking for answers online. Meanwhile, the ganache started to set in. And out of nowhere, the oil got sucked back by the chocolate, and the ganache went back to frosty, looking indulgent again! So sometimes, successful baking is simply a question of patience and never giving up!
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