Vegan Chocolate Ganache Flower Cupcakes
This chocolate ganache filled cupcakes are vegan, gluten-free, naturally sweetened and naturally colored
Ingredients
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 salt
- 2 tsp vanilla extract
- 1 cup expresso 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
Instructions
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.