Chocolate Ganache Flower Cupcakes (Vegan + Gluten-Free)

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These chocolate ganache-filled cupcakes are vegan, gluten-free, naturally sweetened, and naturally colored. I was trying to figure out what to give for Mother’s Day this year and I thought of sending flowers and chocolates. I thought why not flowers AND chocolate combined. These flower cupcakes were the perfect combination of decadence and delicateness. I think every mother can reap the benefits of some chocolate! It’s high in antioxidants that enhance brain function and mood. I make sure to use 100% cacao to reap these benefits. I add an extra decadence by filling these with vegan chocolate ganache.

I also wanted to make a vegan icing that was easy to pipe and I’ve used a recipe with white beans. Though I wanted a different flavor and thought sweet potatoes already have their own sweetness and have a good consistency for piping. It works really well in holding the shape of the flowers. Just make sure to use Japanese sweet potatoes that are white in flesh. It’s easier to change the color of these than the typical orange flesh sweet potato.

I bought a set of Russian flower piping tips that I’ve been dying to try out and thought it would be perfect for these cupcakes. They are larger than typical piping tips but are pretty easy to use. May take a few tries to get a feel of creating each little flower. I alternated the icing colors inside the piping bags to make the flowers more life-like.

What Makes These Chocolate Ganache Flower Cupcakes Healthier

• It’s naturally sweetened with date sugar and maple syrup. These two sugars work really well with chocolate and really enhance the flavor.
• I use a gluten-free flour blend for the cake mix
• The icing is made from Japanese sweet potatoes that are naturally sweetened with maple syrup. Sweet potatoes are high in fiber and vitamins like vitamin A, which help produce collagen. So has some natural anti-aging benefits.
• The sweet potato icing is naturally colored from food sources like purple sweet potato, pink pitaya, and matcha powder.

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How-To Video

Let’s Make This Chocolate Ganache Filled Cupcakes

What You’ll Need

Chocolate Ganache Filling

• 1 can coconut cream (refridgerated with liquid removed)
• 4 oz unsweetened vegan bakers chocolate, chopped
• 1/4 cup plus 1 tablespoon Maple Syrup add more to your liking
• 1 tsp vanilla extract
• 1 tsp Tapioca Starch can also use arrowroot or corn starch
• 1/2 tsp Agar-Agar

Chocolate Cupcakes

• 1 tbsp apple cider vinegar can also use lemon juice
• 1 cup almond milk or milk of choice
• 3/4 cup Cacao Powder can also use cocoa powder
• 2 cups Gluten-Free Flour
• 1 1/3 cup Date Sugar or sugar of choice
• 1 tsp baking soda
• 1 tbsp baking powder
• 1 tsp Pink Himalayan Salt
• 2 tsp vanilla extract
• 1 cup espresso coffee
• 1/2 cup applesauce
• 3/4 cup Avocado Oil or any neutral oil
  

Sweet Potato Icing

• 4-5 large Japanese sweet potatoes make sure it is white flesh sweet potatoes
• 1/3 cup Maple Syrup add more to your liking
• 1 tsp vanilla extract
• 1/4 cup applesauce
• 1 tsp purple sweet potato powder for coloring
• 1 tsp pink pitaya powder for coloring
• 1 tsp green matcha powder for coloring
• 1/4 tsp blue butterfly pea powder for coloring
• Russian piping tips

Chocolate Ganache Filling

• Make sure to refrigerate coconut cream overnight. Heat a small saucepan on low heat and remove the thick cream from the coconut cream can. Save the liquid for smoothies.
• Once the cream has melted, add the vegan chocolate and stir till it melts. Then add the maple syrup, vanilla extract, tapioca starch, and agar-agar. Whisk the ingredients well and let simmer for 2 minutes and continue to whisk to prevent burning.
• Remove from heat and transfer to heat-safe bowl. Place in fridge and let cool for 4 hours or overnight.

Chocolate Cupcakes

• Preheat oven to 350 degrees F. Pour almond milk in a measuring cup and add the apple cider vinegar. Let sit for 2 minutes to curdle and set aside.
• In a large bowl sift the gluten-free flour, cacao powder, baking powder, and baking soda.

• Then sift the date sugar and salt.

• Add in the vegan milk mixture, vanilla extract, espresso coffee, applesauce, and oil. Mix all the ingredients but don’t over mix.
• Pour about 1/3 cup of batter into the cupcake molds. Makes about 16 cupcakes. Place in oven for about 17 – 20 minutes or until toothpick comes out clean.
• Let cool for about 20 minutes.

Japanese Sweet Potato Icing

• Place a steamer basket in a large pot and add water to boil.
• Peel the sweet potatoes and cut slice into 1/2 inch pieces. Place in steamer basket and steam for 10 – 15 minutes or until fork tender.

• Place cooked sweet potatoes into a food processor or blender. Blend till completely smooth and creamy, about 5 – 10 minutes.
• Heat a small saucepan on low heat and add the sweet potato. Add the maple syrup and vanilla extract and mix well. Continue to mix to prevent burning for 5 minutes or until the mixture has thickened.

• Remove from heat and let cool for 15 minutes. Separate the mixture into 5 bowls. Add matcha powder, pitaya powder, purple sweet potato powder, and blue butterfly pea powder into each bowl and mix. Leave one bowl uncolored for yellow color. Add more coloring to reach desired color.
• Place the sweet potato mixture into a piping bag with your choice of piping tips. Alternate colors within the bag to get more lifelike flowers. Set the green icing with a leaf tip. I used Wiltons #349

Assemble

• Scoop a small hole on top of the cupcakes. Fill with chocolate ganache. Ice the top of the cupcakes with chocolate ganache.

• Pipe the flowers onto the cupcakes. Fill gaps with leaf piping. Alternate designs with each cupcake and have fun with designs.
• Serve immediately and enjoy!
• Store in the fridge for a week. Colors will darken when refrigerated.

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