Refined Sugar-Free Chocolate Cupcakes
These rich, refined sugar-free chocolate cupcakes are sweetened with maple syrup and feature a decadent vegan chocolate ganache topping.
Ingredients
- 1 cup all-purpose flour
- 6 TBSP unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup pure maple syrup
- 1/2 cup lactose-free milk (or plant milk of choice)
- 1/2 cup oil (vegetable, canola, or melted coconut)
- 1 large egg
- 1 tsp pure vanilla extract
- 1/2 cup hot water
Instructions
- Prepare Martha Stewart's vegan chocolate ganache according to the recipe linked above. Set aside to cool and thicken.
- Whisk flour, cocoa powder, baking soda, and salt together in a large mixing bowl. Set aside.
- In a separate mixing bowl, combine maple syrup, milk, oil, egg, and vanilla extract, and whisk until combined.
- Gradually add wet ingredients to dry ingredients and mix well until all dry ingredients are fully incorporated.
- Add hot water to the batter and whisk until combined. The batter will be very thin.
- Line one medium-sized muffin tin with cupcake liners, then fill each liner approximately halfway until all batter is used (should yield about 12 cupcakes).
- Bake at 300°F for 20 minutes or until a toothpick comes out clean.
- Once cupcakes and ganache are cooled, pipe a thin layer of ganache on top of the cupcakes. You might need to place the ganache in the refrigerator for 10-15 minutes to create a pipeable consistency.