Dairy and Egg Free Chocolate Cupcake with Dairy-Free Ganache
Are you looking for a recipe without eggs or milk? Then this is for you a decadent, moist chocolate cupcake that is dairy-free and egg-free.
Servings 12 cupcake
Ingredients
For The Cupcakes
- 1 1/2 cups unbleached all-purpose flour
- 1 cup sugar
- 1/4 cup cocoa powder I used Hershey's Dark
- 1/2 tsp salt
- 1/2 tsp espresso powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1/3 cup vegetable oil I used canola oil
- 1 cup water
Dairy-Free Ganache
- 1/4 cup Coconut cream
- 30 ounces dairy-free chocolate
Instructions
Cupcake
- Preheat the oven to 350 degrees F
- Prepare a muffin pan with 12 cupcake liners
- Add the chocolate filling to each cupcake liner 1/2 to 3/4 full. Bake for 10-12 minutes or until a toothpick comes out clean.
Dairy-Free Ganache
- Place some water in a saucepan and put on the stovetop with medium heat.
- Mix the coconut cream together then measure 1/4 cup.
- Weigh the chocolate in a heatproof bowl and add the coconut cream.
- Use a whisk to mix the chocolate and coconut cream until the chocolate is melted. Remove and either place on the counter to cool down or into the refrigerator. The ganache should be a bit thick in order to pipe.
- Pipe swirls on top of the cupcake or just dip into the ganache.