Vegan Cappuccino Cupcakes
|1/3 cup canola oil
3/4 cup sugar
1/2 cup soft silken tofu, blended until creamy with a little bit of soy milk
2/3 cup vanilla soy milk or rice milk
4 Tablespoons instant decaf coffee
1 1/4 cups unbleached all-purpose flour
1 Tablespoon unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
For Ganache frosting:
3 Tablespoons vanilla soy milk
1/3 cup semisweet chocolate chips
|-Preheat oven to 350 degrees F. Line muffin pan with paper liners.
-In a large bowl, whisk together oil, sugar, tofu, soy milk, vanilla, and coffee until smooth.
-In another bowl, sift together the flour, cocoa, baking powder, baking soda, cinnamon and salt.
-Mix the wet ingredients into the dry ingredients until combined and smooth.
-Fill the liners 3/4 full.
-Bake 20-22 minutes. Don’t overbake.
-Cool completely, and frost!
Chocolate Ganache Frosting:
Heat the soy milk in a microwave safe bowl (I use a Pyrex measuring cup) until almost boiling. Add the chocolate chips and stir until they are melted in and blended with the milk. Cool for a few minutes, then drizzle onto the cupcakes.