How to make it

  • Preheat oven to 350 degrees F.
  • Line a 12 muffin tin with paper liners
  • In a medium size mixing bowl, sift together flour, cocoa, baking powder, baking soda, and salt.
  • In a large mixing bowl combine rice milk, oil, maple syrup, sugar, vinegar and vanilla
  • Beat at medium speed with electric mixer for 2 minutes.
  • Add dry ingredients to the wet in two batches, beat until all comes together.
  • Use ice cream scoop to fill the cupcake liner three-quarters full.
  • Bake for 28 minutes.
  • Cool on wire rack.
  • Cream Filling:
  • Mix all ingredients together beat until smooth.
  • Put in pastry bag fitted with large star tip.
  • Ganache Frosting:
  • In a small saucepan scorch the soy milk(bring to a boil), then lower heat to simmer.
  • Add chocolate and maple syrup.
  • Mix with heat proof spatuala until smooth about 30 seconds.
  • Turn off heat and set aside.
  • Time to put them together!
  • Poke a hole in the middle of the cupcake. I usually take the end of a sharpie that I wash but you can use your finger or anything you can find that is sanitary.
  • Insert the star tip into the hole and squeeze the bag until the bag lifts itself out of the cupcake.
  • Once all the cupcakes are done with the filling dip them into the ganache.
  • Put them in the fridge to set and your all ready to eat!

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