Mint Chocolate Cupcakes

I got this recipe from Vegan Cupcakes Take Over the World. I know what you're thinking, as soon as I read the word vegan, I think "gross," but as it turns out, all you need to make chocolate taste good is fat and sugar. You won't even miss the eggs or the milk.

Cupcake Ingredients:

1 cup soy milk (original not vanilla)
1 tsp apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola (or vegetable) oil
1 tsp vanilla extract
1/2 tsp almond extract, chocolate extract (not imitation), or more vanilla extract
1 tsp mint extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed* or regular
3/4 teaspoon baking soda
1/2 tsp baking powder
1/4 tsp salt

Mint-Icing Ingredients:

1/4 cup non-hydrogenated shortening
3 cups confectioners' sugar
1/4 cup plus 1 tbsp soy creamer or soy milk
1 1/2 tsp mint extract
1/2 tsp vanilla extract
small drop green food coloring liquid or paste

Quick Melty Ganache:

3 Tbsp soy creamer or soy milk
1/3 cup semisweet chocolate chips


Cupcake Directions:

1. Preheat oven to 350 F and line muffin pan with paper or foil liners
2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract, and other extracts, if using, to the soy milk mixture and best till foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat till no large lumps remain (a few tiny lumps are okay).
3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes (18 worked for me), until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Mint Icing Directions:

1. Cream the shortening for a few seconds to soften it. (Easier to do with a fork than a handheld mixer).
2. Add 1 cup powdered sugar and a splash (tablespoon or so) of soy creamer (milk) and mix to incorporate. Alternately add sugar and creamer mixing after each addition, until all the ingredients are used and the icing is smooth and creamy.** Add the mint and vanilla extracts and coloring; mix to incorporate.

Quick Melty Ganache Directions:

1. Heat soy creamer in a small saucepan over medium heat till just about to simmer. Remove from heat; add chocolate chips and stir till chocolate is completely melted and creamer is incorporated. Set aside and allow to cool for 10 minutes. With a spatula scoop into a prepared pastry back or plastic bag with the tip chopped off or drizzle haphazardly with a fork. Quick Melty Ganache will set when fully cooked.

To Assemble:

1. When cupcakes have fully cooled, fill a pastry bag fitted with a #21 star tip with Mint Icing. Pipe the icing onto the cupcake in a spiral from outside in, leaving a little room on the sides for the cupcake to show through. Let the icing set while you prepare the Quick Melty Ganache.
2. Let the ganache cool to room temperature, stirring every once in a while to keep smooth. Don't use it while it is still hot or it will melt your mint icing. Use a tablespoon to dollop ganache on top of cupcakes. Top with your favorite candy decoration.
3. Refrigerate for 15 to 30 minutes to let the ganache set before serving.

Makes 12 cupcakes
*Dutch-processed cocoa makes for a darker, chocolaty cupcake.
**I followed these directions, and my frosting was super runny. Next time I do this, I'll be sure to only add the soy milk as needed rather than all of it.