Vegan Chocolate Cupcakes

Ingredients:

For the cupcakes:

• 165ml rice milk
• 1 teaspoon apple cider vinegar
• 40ml coconut oil
• 160g flour
• 2 teaspoons instant coffee
• 150g cane sugar
• 50g bitter cocoa
• ¾ teaspoon baking powder

For the ganache:

• 200g icing sugar
• 35g bitter cocoa
• 25ml rice milk
• 100g vegetable butter

Preparation:

1. Pre-heat the oven to 180 °.
2. Put the rice milk in a bowl with the apple cider vinegar, then add the coconut oil. This makes the liquid mixture.
3. Separately, mix the flour with the instant coffee, cane sugar, bitter cocoa and baking powder. This makes the powder mixture.
4. Add the liquid mixture to the powder mixture and combine with a whisk until the dough is smooth and homogeneous.
5. Distribute the dough in 10-12 cupcake moulds, filling them for ⅔ each.
6. Bake for 18 minutes or until the inside is well cooked.
7. Remove from the oven and let them cool completely.
8. Prepare the ganache by whipping all the ingredients with an electric whisk, then transfer it to a pastry bag and spread it on the cupcake.
9. Serve and enjoy!