Sweet, vegan, very easy to make, and not horribly unhealthy… can’t argue with any of that! I can only take personal credit for the frosting part of this recipe – and I think it’s the best chocolate ganache I’ve concocted so far (though a previous and also delicious recipe I’ve made and remade can be found here). The dark chocolate and comparatively low-ish ratio of sugar makes for an intensely chocolate and not overly sweet, decadent and smooth frosting. There’s even a very slight bitter taste sensation, which is akin to dark chocolate – so if you’re a dark chocolate lover, you’ll love this frosting.
The cupcake portion is a recipe I slightly adapted from one by vegan baking blogger Chocolate Covered Katie (click here for her “Skinny Vanilla Cupcakes” recipe). I made a few adjustments, but also keep in mind that I tweaked some components to better accommodate baking at a high altitude (5K feet). I found the cupcakes to be particularly tasty the day I made them – and wow will they make your kitchen/home smell great! They retained good flavor – very vanilla-y, which I love – and moisture the day after as well, though I found the texture to get ever so slightly slightly rubbery. It’s only a minor and mild criticism though, and probably the price to pay for making a not ridiculously bad-for-you cupcake, and overall the texture was very pleasant – I’m just comparing this to the soft crumble of other well-loved cupcakes. I used a total of 2 tbsp of oil this time, but next time may try adding another half to full tbsp and see if that makes a difference.
So, here’s my vegan dark chocolate ganache frosting recipe – and don’t forget to click through for my slightly adapted recipe of CCK’s vegan vanilla cupcakes!
Recipe: Dark Chocolate Ganache Frosting (Vegan)
What You Need
- 1/2 c coconut milk (from a carton)
- 1/8 c coconut milk (from a can)
- 6-7 oz dark chocolate (make sure it’s doesn’t contain milk products if you want to keep it vegan)
- 3 tbsp cocoa powder
- a pinch of salt
- 1 tsp instant coffee grounds
- 3 tbsp turbinado sugar
- 2 tbsp Earth Balance (from the EB sticks)
What You Do
- Combine all ingredients (minus the 1/8 c canned coconut milk) in a small saucepan and melt over med-low heat until melted, whisking frequently.
- Once melted and smooth, remove the pan from the heat and add in the canned coconut milk, whisking to combine.
- Whisk briskly for 2-3 minutes.
- Chill the mixture until it cools and begins to thicken – about 15-20 min. – and whisk again.
- Spoon the chocolate over your cupcakes and devour!
- Notes: You don’t need to refrigerate the frosted cupcakes; the frosting on top will solidify at room temp and keep for a few days (it’s a good idea to cover them with tin foil or store in an air-tight container). I had a good amount of excess frosting though, which I put in an air-tight container in the fridge; it thickens to a soft, fudgy consistency after chilling for a longer period of time. I bet you could whisk it again even more and pipe the frosting on at that stage, though I haven’t tried it myself yet… guess I’ll have to soon!
Click through or keep reading for the cupcake recipe!