You’ll be kissed on St. Patrick’s Day whether you’re Irish or not if you bake these vegan chocolate whiskey cupcakes. Get cracking!
- FOR THE CUPCAKES:
- 1 cup oat milk
- 1 tbsp apple cider vinegar
- 1 cup Granulated sugar
- ⅓ cups Vegetable oil
- 1-½ cup Organic all-purpose flour
- ⅓ cups Dark cocoa powder
- 1 teaspoon Baking soda
- ¾ teaspoons Salt
- ¼ cups Roasted or steamed beets, diced
- 1 tbsp Whiskey
- FOR THE CHOCOLATE GANACHE FILLING:
- ¾ cups Coconut cream (canned)
- 8 ounces, weight Dark chocolate chips (make sure they are vegan)
- 2 tablespoons Whiskey
- FOR THE WHISKEY BUTTERCREAM:
- 1 cup Vegan stick butter, softened
- 3 cups Powdered sugar, sifted
- 2 tablespoons Whiskey
For the cupcakes:
Preheat the oven to 350ºF and line a cupcake pan with cupcake liners.
Prepare your “buttermilk” by combining oat milk and apple cider vinegar in a small bowl. Stir, set aside and let stand 5 minutes.
In a stand mixer, add sugar and oil. In another medium bowl, sift together the flour, cocoa powder, baking soda and salt.
Once the buttermilk has been allowed to sit for at least 5 minutes, in a small food processor or blender, add the beets and half the buttermilk mixture. Blend until well blended and smooth, about 10 to 20 seconds.
Add beet mixture and milk to stand mixer containing oil and sugar. Whisk to mix well.
Using the spatula of your stand mixer, add half the flour. Mix until homogeneous. Scrape the bowl, add the last half and mix well again. Using a 1/3 cup spoon, fill the cupcake pan. Bake for 20 to 24 minutes or until a toothpick inserted in the center comes out clean. Resist the urge to open the oven door, as this could cause them to leak.
When the cupcakes are done, remove them from the pan and let them cool on a wire rack.
For the chocolate ganache filling:
While the cupcakes are baking, add the coconut cream to a small saucepan on the stove over medium heat.
Add chocolate chips to a small bowl. Once the cream is bubbling around the edges, it means the cream is almost boiling. Do not let the cream boil, remove it from the heat and add it to the chocolate chips.
Let stand 2 minutes, then whisk until smooth. Once smooth, add the whiskey and whisk well again. Cover and set aside, letting it come to room temperature.
For the whiskey buttercream:
Add softened vegan butter to your stand mixer. Blend butter until creamy, about 1 minute.
Add 1 cup of powdered sugar to the butter. Blend until creamy, about 1 minute. Repeat this step two more times, adding 1 cup of powdered sugar at a time. This should result in a fluffy buttercream, as you continually inject more air into the mixture. Add the whiskey and mix well again.
Pipe a piping bag with a nozzle you like and fill the piping bag with the buttercream. Put aside.
When the cupcakes have cooled, take the paring knife, angle it from the outside to the center, and saw gently in a circle until you have an upside-down cone in the top of the cupcake.
Fill the center of the cupcakes with the ganache. Pipe the buttercream on the filled cupcakes and decorate as you see fit! I used a pinch of golden sugar to look like a leprechaun’s pot of gold. Happy Saint Patrick!