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Mocha Spice Cupcakes With Maple Ganache [Vegan]

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Just delicious and bursting with flavor!

Mocha Spice Cupcakes With Maple Ganache [Vegan]

This Recipe is :

Dairy Free Vegan

Serves

12 cupcakes

Ingredients

Batter

  • 2 cups strong, freshly-brewed coffee
  • 2 tbsp. unsweetened cocoa powder
  • ½ cup maple sugar
  • ½ cup vegan butter or coconut oil (or a blend)
  • 2 tbsp. flaxseed meal
  • ½ tsp. vanilla extract
  • 1 cup AP flour
  • 1 cup whole wheat pastry flour
  • 1 tsp. powdered stevia
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. cinnamon
  • ½ tsp. allspice
  • 1/8 tsp. cloves
  • 1/3 cup sweetened cacao nibs

Ganache

  • ¾ cup vegan butter, softened
  • ¼ cup coconut oil, softened
  • 6 tbsp. non-dairy milk
  • 1 tsp. vanilla extract
  • 1 tsp. maple extract
  • ¼ cup maple syrup (more or less, depending on taste)

Preparation

  1. Preheat oven to 350F. Line 12 muffin tins w/ paper muffin cups or spray lightly with oil.
  2. Make the ganache first as it needs a couple of hours to chill.
  3. In a small bowl, whisk together the coconut spread, coconut oil, nut milk, vanilla & maple extracts and maple syrup. Place in the refrigerator to firm and chill.
  4. In a large bowl, combine the flours, stevia, baking powder, baking soda and spices.
  5. In another bowl, whisk together the hot coffee w/ the cocoa powder, maple sugar, EB Coconut Spread, flaxseed meal and vanilla extract. Whisk to thoroughly combine and then pour into the dry mixture. Stir well, pressing out any lumps. Stir in the cacao nibs.
  6. Divide the batter among the muffin cups and bake for 25-30 minutes or until the cupcakes are firm and springy on top.
  7. Allow to cool completely.
  8. To finish the ganache, pour the mixture into a blender – it should be firming up, but not completely solid – and process until very smooth and creamy. Either pipe the frosting onto the cupcakes or simply spread over the tops.
  9. Keep cupcakes in the refrigerator as the ganache will soften at room temperature.

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AUTHOR & RECIPE DETAILS


photo

I was into my 30s before I began running and working out, but I was still missing something: diet.  The animal products I was consuming were undoing the benefits of all of that physical activity.  Today my body runs on a plant-based, low-fat, low sugar diet that keeps me healthy and strong. I’m sharing – via An Unrefined Vegan - what I've learned by offering simple, delicious and nutritious recipes that nurture body, soul and conscience.


 

 

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To make the crust: put the oats and almonds into a high speed blender and blend until it turns into a thick, slightly crumbly paste. If needed or desired, add a little maple syrup, then press into two tartlet molds or whatever shapes/molds you like. Put in the fridge. To make the lemon coconut cream: put the coconut and cashews into your high speed blender and blend until it turns into a thick paste/butter. Stir in a 1/4 cup lemon juice and the maple syrup until evenly combined (or blend it in). If you'd like more lemon flavour, add more lemon juice! I like mine quite tart - no pun intended, seriously - so I used a full 1/2 cup. Spread this mixture evenly into your crusts, then let them sit in the fridge overnight or for at least a couple hours so the flavours can get to know each other. Garnish with mint, basil, lemon zest, maple syrup or whatever else you like! Life is good!

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