Mint Chocolate Cupcakes

 

What's so good about a cupcake? Knowing that this little cake is aaaaaall yours.

What's so good about a cupcake? Knowing that this little cake is aaaaaall yours.

For the cupcake:

1 cup soy or almond milk

1 tsp. apple cider vinegar (This may seem like an odd, esoteric ingredient, but it’s in a lot of vegan cupacake recipes, so it’s worth investing in.  Whe it mixes with the soymilk it acts as a binding agent.)

3/4 cup sugar (As always, make sure you have an organic/vegan variety)

1 cup canola oil (Better for baking than vegetable oil, trust me. Better for you, too.)

2 tsps vanilla extract

1 tsp mint extract

1 cup all-purpose flour

1/3 cup cocoa powder

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp sea salt

To make: 

Preheat oven to 350 degrees.

Whisk together the soy milk and apple cider vinegar in a large bowl and set aside for a few minutes. Meanwhile, in a smaller bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Now, in the large bowl, mix in the rest of the wet ingredients: the sugar, oil, vanilla and mint extracts. Add the dry ingredients to the wet and mix until there are no big lumps left.

Pour batter into cupcake pan lined with baking cups, about 2/3 full. Bake for 18 to 20 minutes, until a toothpick come out clean. Transfer out of pan and let cool completely before icing.

 

For the mint icing:

1/4 cup margarine (I like Earth Balance brand), softened

3 cups powdered (confectioner’s) sugar

1/4 cup plus 1 Tbs soy or almond milk, or soy creamer

1 1/2 tsps mint extract

1/2 tsp vanilla extract

Drop of green food coloring, if you have it or want to buy it (I didn’t.)

Cream the margarine for a minute to soften it. (It may be more effective to do this initial step with a fork than an electric mixer.) Add powdered sugar one cup at a time, and soy milk one splash at a time, mixing with a handheld mixture each time until all incorporated. (Icing can be finicky. If your texture is not smooth and creamy, trying adding more of dry or wet ingredient, depending on which way it needs to go.) Add the mint and vanilla extracts and food coloring and mix.

For the Chocolate Ganache topping – YOU NEED THIS. On its own, the mint icing kind of tastes like toothpaste. It only take s a minute. Trust me, don’t get any wise ideas about skipping this step.

3 Tbs. soy or almond milk, or soy creamer

1/3 cup chocolate chips

Bring the soy milk to a boil on the stove in a small saucepan. Mix in the chocolate chips and stir constantly until melted and mixed. Let cool before topping cupcakes.

To Assemble: Frost the cupcakes with mint icing. Dollop the chocolate ganache on top of this in spoonfuls, letting some of the icing peek out from underneath. You can garnish these with half a chocolate sandwich cookie (pictured), a fresh mint leaf, a small mint candy, or whatever your heart desires.

Enjoy!

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1 Comment »

  1. Evan Minsker said

    Oooooh man.

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