Happy Valentine’s day! Yesterday, Sloane and I (such an e-power couple), put together this delish cupcake recipe together in honor of the lovey dovey holiday.
By that I mean, I saw her post these cupcakes on Instagram and said I’d post it mostly to get my greedy little fat kid at heart hands on the recipe for myself. Apparently the cake is based off Chef Chloe’s recipe? Knowing Sloane, she’s modified it beyond belief so I’d say this is an original psycho supreme creation.
Vegan, Dark Chocolate Cucpcakes with Red Wine Ganache.
Note: Makes 12 large, or 16 not so large cupcakes. My advice is go big, you know you want to.
- 1½ cups all-purpose flour or feel free to sub GF all-purpose (I like Bob’s Red Mill) but don’t forget to add ¾ teaspoon xanthan gum or your cupcakes will crumble
- 1 cup sugar (I used coconut palm sugar)
- ¹⁄3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup dry red wine- a good pinot noir will do. Also important: if you wouldn’t drink it, don’t bake with it. TRUST.
- ½ cup water
- ½ cup coconut oil, melted
- 2 tablespoons apple cider vinegar
- 1 teaspoon pure vanilla extract
First things first, your cupcakes are about to be the realest so line a cupcake tray and preheat your oven to 350. In a large mixing bowl, yes (1 bowl!) whisk your wine, water, coconut oil, vanilla extract, and apple cider vinegar. To the same bowl, add your flour, sugar, baking soda, salt, cocoa powder and xanthan gum if using, and mix until JUST combined. Do not over mix, betches. Espesh if you’re going the GF route with the xanthan gum. Fill up your cupcake liners, and pop your new beauties into the oven for 18-20 mins, turning once. They’re obviously done when you can insert a toothpick and they come out clean. DUH. Now, here’s the important part:
DO NOT TOUCH THE EFFING CUPCAKES. Like, don’t even think about it when they first come out of the oven. They will break and you will cry. Wait until they’re cool to the touch, remove and transfer to a wire rack or cutting board (seems to do the trick). Now, grab a glass of Pinot and go Netflix until the cupcakes are 100% cool. Once they’re ready for your ganache, make it, betch!
- 1/4c earth balance
- Aprox 8oz semi-sweet or dark chocolate chips
- Wine, to taste
In a small sauce pan over super low heat, melt your earth balance. When it’s almost totally melty, add your chocolate and stir until fully melted/combined. Now here’s the fun part, add your wine. You have full authority to make your ganache as boozy as your psycho little heart desires.
I eyeballed this, tasted – and added more wine and chocolate until I felt all the feelings. Don’t forget that the more wine you add, the thinner your ganache will be! Once you feel content, let it cool. As it reaches room temp, it’ll become slightly thicker and more fudgey.
This is what you want. Now you can ice your cupcakes and add sprinkles – or not. Then post to Instagram about how fucking phenom they not only look, but also make you feel, whether you’re baking for your boo, or for you.
Now, follow me on Instagram. Did you miss me? I’m back, betches. XOXO!
One thought on “Sloane’s Vegan Dark Chocolate Red Wine Cupcake Recipe.”
These cupcakes look soooooo yummy! I’m gonna try baking big ones soon :)