1 cup flour
1/4 cup cocoa powder
3 Tablespoons black cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plain rice or soymilk
1/4 cup canola oil
1/2 cup maple syrup
1/4 cup sugar
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
- Preheat the oven to 350 and line a 12-muffin tin with paper cupcake
- Spray with the liners with canola spray to prevent sticking.
- Sift together the flour, cocoa powders, baking powder, baking soda
- In another bowl combine the rice milk, oil, maple syrup, sugar,
vinegar and vanilla. Beat at medium speed for about two minues.
- Add the dry ingredients to the wet and beat for about another
minute to combine.
- Fill each cupcake liner about 2/3 full and bake for about 25-30
minutes. - Remove from oven and allow to fully cool.
Mint Icing Ingredients:
1/4 cup non hydrogenated shortening
3 cups powdered sugar
1/4 cup plus 1 Tablespoon soy creamer or soymilk
1 1/2 teaspoons mint extract
1/2 teaspoon vanilla extract
1 drop green food coloring
- Cream the shortening for a few minutes until soft. This is easiest
using a stand mixer but can be done with a handheld mixer (or a fork) as
long as the shortening is at room temperature.
- Add 1 cup of the powdered sugar and a few splashes of the
soycreamer. Mix to incorporate and continue to alternate until all the
powdered sugar is used up and the frosting is at the desired
- Add vanilla and mint.
Ganache (you may want to halve or third this amount, depending on how
much you want to use):
3 Tablespoons soycreamer or soymilk
1/3 semisweet chocolate chips
- Melt chocolate and soycreamer on top of a double boiler or in the
microwave until smooth and runny; be careful not to burn or the
chocolate will seize up and become bitter.
- Use a piping bag with a large star tip to frost cupcakes. Place a
dollop of ganache on top. You could alternately decorate with 1/2 a
Newman mint-o cookie or even a sprig of fresh mint.
Your question and comments are welcome