Vegan Mint Chocolate Cupcakes

No, don't go! Really, these cupcakes may be vegan, but they are also one of the best cupcakes I've ever made (and I am a cupcake making machine). You might think "Why would I eat a cupcake that is healthy?", and I am here to tell you these cupcakes are not only not healthy, they are next level delicious. Plus, there is something about cupcakes that makes everyone happy - the people who bake them and the people who eat them. It's akin to going to Disneyland, or Christmas in July. Recently I finally got my hands on my friend Michelle's copy of Vegan Cupcakes Take Over the World so I could make her vegan cupcakes for her birthday. I was pleasantly surprised how easy these seemingly complex cupcakes were to make, and required no special ingredients to veganize them (like arrowroot or a dried-up newt). The cake was moist and dense, holding it's own under the mint 'butter cream' frosting and dollop of chocolate ganache on top. Like I said, decadent. Your vegan and non-vegan friends will love you for making these cupcakes.

Vegan Mint Chocolate Cupcakes
~Print Recipe~

What's in it (makes one dozen)

For the cupcake:

1 C soy milk

1 tsp apple cider vinegar

3/4 C sugar

1/3 C canola oil

1 tsp vanilla extract

1 tsp mint extract

1 C flour

1/3 C cocoa powder (regular or dutch)

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

For the butter cream frosting:

1/4 C shortening (preferably non-hydrogenated)

3 C confectioner's sugar (sifted if lumpy)

1/4 C plus 1 Tbl soy milk

1 1/2 tsp mint extract

1/2 tsp vanilla extract

small drop green food coloring

For the chocolate ganache:

3 Tbl soy milk

1/3 C semisweet chocolate chips

How it's made

Pre-heat oven to 350 degrees. Line cupcake tray with 12 paper liners.

Make cupcakes:

In a large bowl, combine soy milk and vinegar, whisk together and set aside a few minutes and allow to curdle. In a medium bowl, sift together dry ingredients (flour ->salt). In the large bowl with soy milk mixture, add and cream together sugar, oil and extracts until foamy. Add dry ingredients in two batches, mixing with beater in between until smooth. Pour batter into paper lined cupcake tin, filling 3/4 full (evenly distribute to make 12 cupcakes). Bake 18-20 minutes until toothpick inserted comes out clean or with a few crumbs. Cool on racks.

Make butter cream frosting:

In a medium bowl, cream shortening for a few seconds to soften. Add 1 cup powdered sugar and a splash of the soy milk, and cream until smooth. Repeat with remaining soy milk and powdered sugar until smooth and buttery. Add the extracts and coloring and mix until incorporated. At this point I recommend putting the frosting in the freezer or refrigerator, to chill it before frosting the cupcakes. This helps the frosting hold its shape on the cupcake. When frosting is sufficiently cooled, put in a pastry bag fitted with a star tip, and pipe onto cupcake, from the outside in, leaving an edge around the rim to show the chocolate cupcake below. Once all the cupcakes are frosted, place in freezer or refrigerator to set the frosting.

Make chocolate ganache:

In a small sauce pan heat the soy milk until just about to simmer. Remove from heat and add chocolate chips, stirring until melted and incorporated. Allow to cool to room temperature (you can put in fridge or freezer to speed this up). Spoon a dollop of ganache on the top of each cupcake, being as precise or haphazard as you like. You could even use a fork to drizzle, depending on your style. I used a cookie scoop to plop them on top. Stick cupcakes in the fridge or freezer one last time to set the ganache.

You can also top with any decorative candy you choose. I recommend Mint Newman O's, green M&M's, sprinkles, mint chips, or a sprig of fresh mint. Or keep it simple and stick a candle in it, for a special occasion.