“As I look back on my life, I realize that every time I thought I was being rejected from something good, I was actually being re-directed to something better.” – Steve Maraboli
Manhattan made cupcakes to light your heart and give you a homemade spin of healthy.
Chocolate Stout Cupcakes With Irish Whiskey Ganache Cupcakes
1 1/4 cups unbleached flour
1/2 cup Dutch processed cocoa
1 cup cane sugar
1/2 tsp baking soda
3/4 tsp fine sea salt
1/2 cup non-GMO canola oil
1/2 cup Guinness extra stout
1/4 cup non-dairy milk
6 tbsp soft silken tofu, blended Ganache
4 oz good quality dark chocolate, chopped
6 tbsp non-dairy milk
2 tbsp Irish whiskey
1/2 cup vegan butter
1/4 cup non-hygrogenated shortening
2 1/4 cups powdered cane sugar
1 tsp cocoa powder
1/2 tsp espresso powder
1/4 tsp unsulphured molasses
Preheat oven to 350˚F. Line a 12 cup muffin pan with paper liners; set aside. In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking soda, and salt; whisk and set aside. In a small mixing bowl, stir together the oil, stout, milk, and tofu. Create a well in the center of the dry ingredients and pour in the wet ingredients; whisk just until combined. Do not over mix. Fill cupcake liners with 1/4 cup of batter. Bake at 350˚F for 16-17 minutes, until a toothpick comes out clean. Transfer to a wire rack to cool.
While the cupcakes are cooling, prepare the ganache by adding the chocolate to a small mixing bowl; set aside. In a small saucepan over medium heat, bring the milk to a boil then pour it over the chocolate. Let stand for 2-3 minutes, then whisk until smooth. Stir in the whiskey and set aside.
Once the cupcakes have cooled, use a grapefruit spoon (or cupcake plunger if you’re fancy) (I’m not) to remove a small circle from the middle of each cupcake. I made mine big enough so they held about 2 teaspoons of ganache. Fill the centers with ganache then transfer cupcakes to a rimmed baking sheet and refrigerate for 30 minutes.
While the cupcakes are chilling, prepare the frosting by creaming the butter and shortening on high speed for about 15-20 seconds. Sift in the powdered sugar, cocoa, and espresso powder then continue mixing, on high speed, for 30-45 seconds. Mix in the molasses and whiskey; blend on high speed until light and fluffy. If the frosting is still a bit soft, sift in 1-2 tablespoons of tapioca starch. Or more sugar, but I’m not a fan of overly sweet frostings.
Once the cupcakes are ready to be frosted, spoon about 3 tablespoons of frosting onto each cupcake and smooth with the back of a spoon. Store in an air tight container for up to three days. Cupcakes made with flax eggs will only keep for two days.
Yield: 1 dozen cupcakes