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Vanilla Bean Cupcakes With Chocolate Ganache

November 16, 2010 226 Comments

Makes 1 dozen cupcakes

Delicate vanilla cake dotted with real vanilla bean. Glossy chocolate ganache messing up your fingers. It’s the simple things in life! This is basically the Vegan Cupcakes Take Over The World cupcakes, only made a teeny bit more awesome.

For the cupcakes:
1 cup unsweetened almond milk
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1 vanilla bean, split lengthwise and scraped

For the ganache:
1/3 cup almond milk
1/3 cup semisweet chocolate chips
2 tablespoons pure maple syrup

Bake the cupcakes:
Preheat oven to 350 F. Line muffin pan with cupcake liners. Spray lightly with cooking spray.

Whisk the almond milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.

Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.

Beat together the almond milk mixture, oil, sugar, vanilla extract and vanilla bean in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.

Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack to cool.

In the meantime, prepare the ganache.

In a small sauce pan, bring the milk to a boil and then lower the heat to a simmer and add the chocolate and syrup. Mix with a rubber spatula for about 30 seconds. Turn heat off, continue stirring until the chocolate is fully melted and the icing is smooth.

To assemble:
Let ganache cool for about 10 minutes. Dip the top of the cupcake in the ganache and then set them on a cooling rack. Spoon the remainder of the ganache over cupcakes. Let set in a cool room for an hour or so, or place in the fridge to set. Serve to happy people!

Filed Under: Cupcakes, Cupcakes, Desserts, Recipe Tagged With: chocolate, vanilla

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Comments

  1. Jenny B

    April 28, 2013 at 12:30 pm

    All twelve of these cupcakes were seriously scarfed in less than ten minutes. My non-vegan husband LOVED them.

    Reply
  2. shortfiction

    May 23, 2013 at 8:03 am

    These were delicious! I made them for my vegan husband’s birthday. Omnis loved them too! I made the cupcakes exactly as directed. I doubled the recipe and made 24 cupcakes. No issues or problems. The batter is tasty – reminds me of cookie dough. The cake is dense and so moist.

    For the ganache I added a tablespoon of vegan butter (most ganache recipes have a fat component. I also added additional chips.

    I topped the some of the cupcakes with vegan marzipan. Others I topped with vegan bacon (made with coconut flakes). Both toppings were excellent with this recipe. This one is a keeper!

    Reply
  3. Payal

    June 21, 2013 at 3:56 pm

    Isa do you think I could double this recipe to make a 14×14 cake? Do you think it’s too delicate to layer & use fondant?

    Reply
    • IsaChandra

      June 23, 2013 at 4:20 am

      That would work!

      Reply
  4. Andrea

    August 9, 2013 at 2:11 am

    Oh. My. Gosh. Checked your archives for cupcake recipes…made this on Tuesday and the cupcakes are already all gone. ha! Even my carnivore husband loved them…said you would never know they were vegan!! This recipe rocks!! =)

    Reply
  5. Olivia

    August 26, 2013 at 8:15 pm

    We made these for my brother’s all-vegan wedding, and everyone loved them. I just recently made them again, and they are still the best vanilla cupcakes I’ve ever made. They rise nicely, and pair well with practically every filling and/or frosting. I highly recommend this recipe to everyone, vegan or not. 🙂

    Reply
  6. abby

    September 29, 2013 at 10:58 am

    I made these for my niece’s birthday party yesterday. They were a big hit!
    Thank you — we hadn’t found a good vegan yellow cake recipe yet! This will be our go-to now.
    Note: The batter seemed thin but it cooked beautifully. 18 mins was all it needed. We didn’t have a vanilla bean. Just did 2 tsp van extract. I used store bought frosting.

    Reply
  7. Caitlin

    October 1, 2013 at 8:08 pm

    I’m usually pretty good about reading recipe reviews and altering if need be, but failed this time around. Recipe for the cake is absolutely perfect and divine! The ganache was super runny, as others have said- after having the first batch completely run off like water I remade it and let it sit for about an hour and added a bit more chocolate chips to help thicken it up. They look far from pretty, but damn are they yummy!

    Reply
  8. jennifer

    January 17, 2014 at 4:35 am

    If I make this with apple sauce instead of oil and with maple syrup instead of sugar, do you think it will still turn out? How much, do you think I would need to decrease the wet ingredients by?

    If I use coconut oil instead of the canola would I just use the same amount? want to make this for my daughters first birthday on saturday (so she can indulge and I wont feel guilty)… hope to hear from you.

    Reply
  9. Adrienne

    March 11, 2014 at 10:08 pm

    Can I use coconut oil instead of canola oil?

    Reply
  10. Kelly

    March 18, 2014 at 10:28 pm

    Hi can this be translated into a larger cake quite easily

    Reply
  11. Diivya

    April 4, 2014 at 3:50 pm

    Hi,

    I was keen on baking the cupcakes. Just wanted to know if I could substitute almond / soy milk with regular milk? Cornstarch isn’t available where I live, please suggest replacement for it. Options is Corn flour/ arrow root.

    Look forward to

    Reply
  12. Samantha Given

    April 11, 2014 at 8:03 pm

    What in this recipe is the substitute for eggs? Or is the cornstarch the binding agent? I am new to vegan baking, and have a wedding that I am doing in August. Any suggestions would be so helpful! Thank you!

    Reply
  13. Arfi

    April 17, 2014 at 2:47 am

    Hi Isa!
    I just posted a gluten-free version of your famous cupcakes on my blog http://www.homemadesbyarfi.com/2014/04/isas-punklicious-vanilla-bean-cupcakes_17.html
    I hope you don’t mind, you’ve got a fans in New Zealand!

    Love,
    Arfi

    Reply
  14. Dani

    June 27, 2014 at 1:43 am

    I love anything with vanilla beans in it, and these delicious cupcakes were no exception! The ganache was a bit watery but other than that they were great. I sub xylitol for the sugar and it gives the cupcake a subtle minty taste. http://amzn.to/1fSK07t

    Reply
  15. coffee drink

    July 16, 2014 at 2:47 pm

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    website, it consists of valuable Information.

    Reply
  16. Leah

    September 3, 2014 at 4:48 pm

    Going to trial this as a cake! Planning a DIY wedding, in which my (non-vegan) aunt is making our wedding cake! I think this would be a great wedding cake base recipe.

    Reply
  17. Sylvia

    September 10, 2014 at 1:03 am

    Thank you, Isa, for this delicious recipe. I made a test run today in anticipation of a friend’s birthday next week. They were moist and bursting with vanilla flavor. The chocolate ganache was luscious. We used fresh raspberries to finish off what was left in an impromptu fondue.

    Reply
  18. sarahhhhhh

    January 3, 2015 at 6:56 am

    These cupcakes are a winner, delicious and moist. I made some non-vegan cupcakes as well and i have to say the cake part of this was wayyy better since the other turned out dry. A good lighter, dessert.

    Reply
  19. Morgane

    February 2, 2015 at 3:44 pm

    I’ve made this recipe few times (in a 8” inch mold or cupcakes) and I can’t get it right! It’s always to dense, to humid. It’s not that it’s not good, it’s juste not fluffy, more like a Quatre-Quart.

    I’ve tried most of the recipies on VCTOW without any problem but I can get a basic white cake right.

    Reply
  20. nycisme

    April 28, 2015 at 6:54 pm

    Just want to say I made these without testing the recipe first. That is how confident I am that your recipes are always amazing. I made these for my 55th b-day! One batch I left out baking soda accidently but the end result was still amazing. The batch with soda was fluffier (duh) but the batch without was a little thicker or heavier cake but the flavor with each was perfect. Delicious. When tested side by side, people tended to like the heavier non-baking soda a tad better. It was just a consistency thing and just wanted to FYI. The cupcakes were delicate and delicious–just like me LOL.

    Reply
  21. siobhan

    February 4, 2016 at 4:27 pm

    I need to make a soy-free, nut-free vegan cupcake. Will these work with coconut or rice milk?

    Reply
  22. Laurence

    June 19, 2016 at 5:45 pm

    Possibly the best cup cake we ever eaten. Thank you for the recipe.

    Reply
  23. Maude

    August 29, 2016 at 11:24 pm

    Hello. I have your cupcake book and make many of the recipes. LOVE them! Do you have a recipe for vanilla cake that can be increased for a large cake pan – 12 to 14 inches? Will this recipe hold up to doubling and baking in that size? Thank you!!!

    Reply
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