Allergy friendly. cupcake happy!

Sometimes, just a simple chocolate cupcake is what you need. I brought these to work recently. What better way to get people to come to my training meeting than offering homemade cupcakes as an incentive?

I have tried several vegan/allergen-free chocolate cupcake recipes, and this one is my favorite. I think it is the dark chocolate. It adds a wonderful rich flavor, which makes it extra-special and indulgent. The espresso is optional, but it does enhance the chocolate flavor.

My kids love these. Or perhaps I should I say, DEVOUR them. I prefer to SAVOR them. It’s your choice.

Adapted from chefchloe.com and theppk.com

VEGAN DARK CHOCOLATE CUPCAKES WITH GANACHE

Makes 24 Cupcakes

Dark Chocolate Cupcakes

2 cups sugar
2/3 cup unsweetened dark cocoa powder (I use Hershey’s Dark)
2 teaspoon baking soda
1 teaspoon salt
3 cups all-purpose flour
2 cups cold coffee, coconut milk or other non-dairy milk
1 cup canola oil
¼ cup apple cider vinegar
4 teaspoons vanilla extract
2 teaspoons instant espresso powder, optional (do not use if you use coffee as liquid ingredient)

Procedure:

1. Preheat oven to 350 degrees F. Line two 12-cup cupcake pans with paper liners. Spray with allergen-free baking spray.
2. Whisk together the sugar, cocoa, baking soda, salt, and flour into a bowl.
3. In a separate bowl, mix the non-dairy milk, oil, vinegar, vanilla, and espresso powder until smooth.
4. Pour the wet mixture into the dry mixture and mix with a whisk.
5. Divide the batter evenly among the prepared cupcake liners until each cup is 2/3 full. Bake for about 20 minutes, or until an inserted toothpick comes out clean.
6. Cool in pans ten minutes. Remove from pans to cool completely.

Ganache

1/2 cup non-dairy milk
1 1/3 cup vegan or allergen-free chocolate chips
1/4 cup pure maple syrup

Procedure:

1. In a small sauce pan, heat milk to a boil and then lower the heat to a simmer.
2. Add the chocolate and syrup. Mix with a rubber spatula for about 30 seconds.
3. Turn heat off, continue stirring until the chocolate is fully melted and the ganache is smooth. Cool 10-15 minutes.

Assembly:

Dip the top of the cupcake in the ganache and then set them on a cooling rack. Or, for a less messy option, you can pipe the ganache on each cupcake using a pastry bag or freezer bag (cut a small hole in the corner to pipe). Allow ganache to set at room temperature, or cool in fridge.

Note: If you have leftover ganache, you can make it into truffles. Chill leftover ganache. Scoop using a teaspoon or small cookie scooper and roll into small balls. Coat each truffle by rolling in cocoa, powdered sugar or sprinkles. Store in refrigerator until ready to serve.