Chai Cupcakes with Whipped Ganache (Vegan) (Edit recipe)

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These cupcakes feature a rich whipped ganache made from dark chocolate, paired with a soft, moist crumb infused with cozy chai spices. The blend of slightly bitter chocolate and sweet, spiced cake creates a delicious balance of bitter and sweet. They are incredibly easy to make, dairy and egg-free and perfect for any occasion.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

25 minutes

INGREDIENTS

21

Serves: 16

Ingredients

Chai Cupcakes

2.25 cups All Purpose Flour
1.5 tsp Baking Powder
.5 tsp Baking Soda
1.5 tsp Ginger, Ground
1.5 tsp Cardamom, Ground
.75 tsp Cinnamon, Ground
0.75 tsp Nutmeg, Ground
.125 tsp Cloves, Ground
1 cup Cane Sugar
4 Tbsp Plant-Based Butter, -room temperature
4 Tbsp Olive Oil, (light olive oil)
.75 cup Oat Milk, Organic, -room temperature (any plant-based milk will work)
.5 cup Almond Milk Yogurt, -room temperature (any plant-based yogurt will work)
2 Tbsp Vanilla Extract
2 tsp Apple Cider Vinegar

Whipped Ganache

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To Make the Whipped Ganache: Break the chocolate up into pieces and place them in a medium bowl.
Pour the cream into a small pot and heat it over medium heat until it reaches a gentle simmer. Remove it from the heat as soon as it starts bubbling. Stay nearby and stir frequently while the cream is warming.
Pour the hot cream over the chocolate and let it sit for 5 minutes. Stir until the mixture is smooth and well combined. Add the butter and vanilla extract and stir until everything is fully incorporated.
Set the bowl aside until the ganache cools to room temperature, stirring occasionally to keep it smooth. This process took about an hour and a half. Once the ganache reached room temperature, I put it in the refrigerator to speed up the thickening, stirring every 5 to 10 minutes. When it reached a pudding-like consistency, I removed it from the refrigerator.
Transfer the thickened ganache to the bowl of a stand mixer fitted with a balloon whisk attachment. Whip the ganache on medium-high to high speed for 5 minutes.
Transfer the ganache to a piping bag fitted with the piping tip of your choice and pipe equal amounts of ganache over the tops of each cupcake.
To Make the Chai Cupcakes: Preheat the oven to 350°F and prepare two cupcake pans by placing liners in 16 cups.
In a small bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, cardamom, nutmeg, and cloves. Whisk everything together and set the bowl aside.
In a large measuring cup, combine the milk, yogurt, vanilla extract, and apple cider vinegar. Whisk everything together, then set it aside.
In a medium bowl, combine the butter, oil, and sugar. Using a handheld mixer, blend them together on medium-high speed until smooth and well combined, about 1 minute.
Mix half of the wet ingredients into the sugar mixture and blend on medium speed for about 15 seconds. Then, add half of the dry ingredients and blend again on medium speed for another 15 seconds.
Pour in the remaining wet ingredients and blend for 15 seconds and then add the rest of the dry ingredients and blend for 15 to 30 seconds, or until the flour is fully incorporated.
Evenly distribute the batter into the16 lined cupcake cups. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to rest in the pan for 5 minutes before transferring them to a cooling rack. After the cupcakes have cooled to room temperature, top them with a swirl of whipped ganache.
Store the cupcakes in an airtight container at room temperature.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	435
Fat:	26 g
Carbohydrates:	41 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	68 mg
Fiber:	3 g
Sugars:	20 g
Sugar Alcohol:	0 g
Calculated per serving.