This is another recipe I made for a vegan picnic I went to, I wanted to add a little something to my basic vanilla cake recipe and everyone love a classic chocolate chip. I also added some shredded coconut to the mix for some added flavor. If you don’t like coconut you can omit that from the recipe. It can also be made without the chocolate chips if you only wish to make a vanilla cupcake. Vegan cupcakes are so easy to make and vary once you understand the basics of leavening and timing, the possibilities can be endless.

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Vanilla chocolate chip cupcakes with chocolate-coconut ganace
Vanilla coconut vegan cupcakes
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Course Dessert
Cuisine American
Prep Time 5-10 Minutes
Cook Time 25 Minutes
Passive Time 2-3 Hours
Servings
Cupcakes
Ingredients
For the cupcakes
For the ganache
Course Dessert
Cuisine American
Prep Time 5-10 Minutes
Cook Time 25 Minutes
Passive Time 2-3 Hours
Servings
Cupcakes
Ingredients
For the cupcakes
For the ganache
Vanilla coconut vegan cupcakes
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Ganache
  1. First we begin by making the chocolate ganache. This recipe is also great for coating cakes and a variety of other desserts. I like to make it and then chill in the fridge for a few hours before using so it's thick like a chocolate spread. With a serrated knife, chop the chocolate into small pieces and place in a large bowl.
  2. In a small saucepan heat up the almond milk (or which ever none-dairy milk you prefer). Don't let the milk scorch, just a light simmer is fine. Pour the milk in the bowl to cover the chocolate but do not stir or move. A slow melting chocolate will make for a more delicate ganache. Cover with a plate and let sit for a few minutes.
  3. Now, with a whisk start whisking slowly in circular motion until all the chocolate is melted and you have a rich and smooth texture. add in the pinch of salt and vanilla extract and continue stirring. Now the ganache can sit at a room temperature for about 30 minutes before covering and transferring to the fridge. The thickening may take a few hours so I prepare this in advanced before baking my cupcakes. The consistency will be watery like a hot chocolate drink but don't worry, it will thicken in the air and later in the fridge.
Cupcakes
  1. Preheat the oven to 350 Fahrenheit
  2. Gather all of your ingredients so they are ready to mix. To start add the dry ingredients (flour, sugar, baking powder and baking soda) to a large mixing bowl and sift to combine.
  3. In a small bowl add the wet ingredients and stir to combine (oil, almond milk, apple cider vinegar, vanilla extract), then gently pour the wet ingredients onto the flour mixture and mix together well with a spatula until there are no lumps and the batter is smooth.
    Blueberry muffins batter mixing
  4. add the shredded coconut and chocolate chips into the batter and lightly stir. Next, evenly distribute the batter into a lined cupcake pan and place in the oven for about 25 minutes or until cupcakes are firm and a testing toothpick comes out dry.
    Blueberry muffins batter
  5. Let the cupcakes cool in the pan for a few minutes before transferring to a cooling rack to cool completely. Once the cupcakes are cool we can start piping the ganache.
  6. Using a piping bag and piping head of your choice, gently pipe the chocolate ganache over each cupcake in a circular motion and sprinkle some more of the shredded coconut on top to finish.