Vegan Chocolate Cream Filled Cupcakes Recipe

Preheat oven to 350 degrees F.

Line a 12 muffin tin with paper liners In a medium size mixing bowl, sift together flour, cocoa, baking powder, baking soda, and salt.

In a large mixing bowl combine rice milk, oil, maple syrup, sugar, vinegar and vanilla Beat at medium speed with electric mixer for 2 minutes.

Add dry ingredients to the wet in two batches, beat until all comes together.

Use ice cream scoop to fill the cupcake liner three-quarters full.

Bake for 28 minutes.

Cool on wire rack.

Cream Filling:

Mix all ingredients together beat until smooth.

Put in pastry bag fitted with large star tip.

Ganache Frosting:

In a small saucepan scorch the soy milk(bring to a boil), then lower heat to simmer.

Add chocolate and maple syrup.

Mix with heat proof spatuala until smooth about 30 seconds.

Turn off heat and set aside.

Time to put them together!

Poke a hole in the middle of the cupcake. I usually take the end of a sharpie that I wash but you can use your finger or anything you can find that is sanitary.

Insert the star tip into the hole and squeeze the bag until the bag lifts itself out of the cupcake.

Once all the cupcakes are done with the filling dip them into the ganache.

Put them in the fridge to set and your all ready to eat!