Conscious Food Choices

For the love of delicious healthy food…

Chocolate Ganache Cupcakes

My friends all know that I hate cupcakes. Vehemently. I have hated them for a long time – at least since the cupcake craze started in NYC by Sex and the City – and I kept waiting for them to go away, (…um, you know, like: grow up) but in the meantime they seem to have invaded other cities, cookbooks, some of my favorite blogs…and now even my dreams. I had a dream last night in which I had to make a cake for 200 people in an hour…and in it, I was seriously considering cupcakes. Very stressful.

Chocolate Ganache Cupcakes with Edible Gold Leaf

Happily, and despite my own prejudices, I have discovered that there are some real life occasions when one hour is all you’ve got – you want to make something fun for your boyfriend and his 12 year old son’s birthday, for instance – and I have to admit that nothing could be better and more appropriate for the occasion than…chocolate cupcakes! So, here they are – vegan, no refined sugar, dipped in super gooey ganache, topped with edible gold leaf… making them, well, a little bit sexy. Who knew?

Chocolate Cupcakes with Ganache Frosting

  • 1 cup unbleached white, or “white whole wheat” flour
  • 1/2 cup cocoa powder
  • 1 t baking soda
  • 1/4 t salt
  • 3/4 c agave syrup, or coconut crystals
  • 1/2 c almond milk
  • 1/3 cup oil (organic grapeseed)
  • 2 t vanilla
  • 1 t apple cider vinegar

Preheat oven to 350°. Prepare 12 muffin tins with paper cupcake liners.

Combine flour, cocoa powder, baking soda and salt in mixing bowl. Add agave syrup, almond milk, oil vanilla and vinegar and whisk lightly for 30 seconds to one minute until well combined. Pour into paper cupcake liners and bake for 20 – 25 minutes until tops spring back lightly when touched.

Chocolate Ganache Frosting

  • 1/2 cup raw agave syrup
  • 1/2 c cocoa powder
  • 1 t vanilla extract
  • pinch salt
  • 1/2 cup coconut oil, liquid but cool

Mix together all ingredients except coconut oil in Vitamix.  Add coconut oil in slow steady stream and blend until thick and glossy. Dip cooled cupcake tops into warm ganache. Top with edible gold leaf, nuts, or topping of choice. Enjoy!

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March 30, 2011 - Posted by | Desserts, Food Consciousness, Recipes, Sugar Free/Unrefined Recipes, Vegan Recipes

2 Comments »

  1. Hi Jorin,
    I knew you’d come over to my side of the fence with the cupcakes 😉
    they look delicious – can’t wait to try them! love m

    Comment by michelle | March 31, 2011 | Reply

  2. Jorin,
    Couldn’t agree more about the silly cupcake fad (that’s not going away either!)…. I will have to try this recipe as they look really good though…

    Comment by Regina | April 4, 2011 | Reply


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