These vegan chocolate cupcakes are moist, rich, and topped with a luscious creamy ganache frosting, perfect for any occasion.
Preheat the oven to 350°F and line a muffin pan with cupcake liners.
Preheating the oven ensures even baking from the start.
In a mixing bowl, combine the soy milk and apple cider vinegar. Let it sit for a few minutes to curdle.
Allowing the mixture to curdle mimics buttermilk, adding moisture to the cupcakes.
Add the sugar, oil, and vanilla extract to the curdled soy milk and whisk until frothy.
Whisking thoroughly incorporates air, making the cupcakes lighter.
In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
Sifting the dry ingredients ensures a lump-free batter.
Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
Mix just until combined to avoid overworking the batter.
Fill the cupcake liners about three-quarters full with the batter.
Using an ice cream scoop ensures uniform cupcake sizes.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a rack.
Cooling on a rack prevents the cupcakes from becoming soggy.
For the ganache, blend the tofu, soy milk, maple syrup, and vanilla extract until smooth.
Blending thoroughly ensures a creamy ganache texture.
Melt the dark chocolate in a double boiler or microwave, stirring frequently.
Stirring prevents the chocolate from burning.
Combine the melted chocolate with the tofu mixture and blend until well incorporated.
Let the chocolate cool slightly before blending to avoid curdling.
Chill the ganache in the refrigerator for at least an hour.
Chilling allows the ganache to set, making it easier to pipe.
Pipe the ganache onto the cooled cupcakes using a pastry bag with a decorating tip.
Decorate with sprinkles or shaved chocolate for added flair.
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