Chocolate Mint Cupcakes (Vegan)

Here is another fantastic recipe from my Vegan Cupcakes Take Over the World cookbook.  If you are in the market for a great cupcake cookbook, I definitely recommend this one, even if you are not vegan (which I am not).  These recipes are absolutely delicious!
 
These cupcakes also have a really fun look about them, and taste amazing.

These cupcakes are a little bit different from the Chocolate Mint Cupcakes that I have made previously.  Both are great, but these have the advantage of being Vegan, so you can serve them to a large crowd and avoid most allergies.


The icing and ganache are an amazing addition to these cupcakes, I would definitely recommend topping the other chocolate mint cupcakes like this as well, so tasty! This recipe makes 12 cupcakes.

Chocolate Mint Cupcakes (Vegan)

• For the cupcakes:
• 1 cup soy milk
• 1 tsp apple cider vinegar
• 3/4 cup sugar
• 1/3 cup vegetable oil
• 1 tsp vanilla
• 1 tsp mint extract
• 1 cup flour
• 1/3 cup cocoa
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• Mint Icing
• 1/4 cup shortening
• 3 cups icing sugar
• 1/4 cup soy milk
• 1 1/2 tsp mint extract
• 1/2 tsp vanilla
• green food coloring
• Chocolate Ganache
• 3 tbsp soy milk
• 1/3 cup semi-sweet chocolate chips
• 12 candies to top cupcakes (optional)

1. To make the cupcakes:
1. Preheat the oven to 350 F and line your muffin pan with cupcake liners
2. Mix together the soy milk and apple cider vinegar then set aside so it can curdle (about 5 minutes)
3. After soy milk has curdled, add the sugar, oil, vanilla, and mint extracts. Beat until foamy
4. In a second bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt
5. Add the dry ingredients to the wet, and mix until smooth
6. Bake for 18 - 20 minutes, or until a toothpick comes out clean when inserted into the center of a cupcake
7. Let cupcakes cool completely before icing
2. To make the mint icing:
1. As the cupcakes are cooling, you can prepare your mint icing and chocolate ganache
2. Mix the shortening in a bowl in order to soften it
3. Add 1 cup of the icing sugar, followed by a tablespoon of soy milk and mix until completely smooth
4. Repeat with the remaining icing sugar and soy milk, until all has been added
5. Add the vanilla and the mint extract, and beat until smooth
3. To make the chocolate ganache:
1. Place the 3 tablespoons of soy milk in a bowl, and microwave until very warm
2. Mix the chocolate chips into the warm milk, and stir until completely melted
4. To assemble the cupcakes:
1. Top each cupcake with the mint icing, and then let it set for a few minutes
2. Top the mint icing with a teaspoon of the chocolate ganache
3. (if using) place a candy on top of the chocolate ganache and let it set
5. Enjoy!