The finger and brains one. Sick.
Vegan Chocolate Ginger Cupcakes with Dark Chocolate Ganache
All the euphoria of chocolate cake with the sophisticated sparkle of ginger. With crystallized ginger pieces as well as ground ginger incorporated in the batter, these cupcakes are sweetly assertive while allowing the inherent chocolate base to shine. For the sweet teeth of vegans, omnivores, and gingers alike. Makes 12.
Dark chocolate and ginger is one of my favorite flavor combinations, and this recipe yields a dazzling result that I will bake again and again. Side note: today I met a guapo vegan from Barcelona, happened to have a fresh ginger cupcake with me, and gave him one. Considering a Spanish male vegan (especially one in NY’s capital district) fits my future-husband criteria to the T, I do declare these cupcakes magical.
Recipe adapted from Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero.
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup organic granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup all-purpose flour (preferably unbleached)
1/3 cup cocoa powder
2 teaspoons ground ginger
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup chopped crystallized ginger
Ganache ingredients (adjust measurements according to how much ganache you want; it is quite rich):
1/8-1/4 cup soy milk
2-4 ounces vegan dark chocolate (I like Trader Joe’s 72% bars)
1/2 teaspoon ground ginger
Crystallized ginger to garnish
Preheat oven to 350°F and line cupcake tin with paper liners. In a large bowl, whisk soy milk with vinegar and set aside to curdle for a few minutes. Add sugar, oil, vanilla extract, and almond extract to soy milk and beat until slightly foamy. Sift flour, cocoa, powder, ground ginger, baking soda, baking powder, and salt into a separate bowl. Gradually incorporate dry ingredients to wet until no large persist, then gingerly (pun!) fold in chopped ginger. Fill liners three-quarters full and bake 18 minutes, or until a toothpick comes out clean. Cool completely on wire rack.
To make ganache, simply bring soy milk to a boil in a small saucepan, then immediately remove from heat. Stir in chocolate and ground ginger until smooth, and allow to temper for a few minutes. Pipe, smear, or swirl ganache atop your cupcakes, and adorn with the sparkliest ginger you can find.