Dark Chocolate Cupcakes with Rich Chocolate Ganache Frosting

These are light, fluffy, and moist. They are also made with whole grain flour (no white flour is used at all!), are naturally sweetened and vegan (I use really healthy oils instead of butter/shortening)! They are so good that people can't even tell they're healthy! This is an original recipe from a certified holistic health counselor (me!)

Ingredients

• cupcakes:
• 2/3 cup unsweetened soymilk
• 1 tsp apple cider vinegar
• 1 cup whole grain spelt flour
• 1/3 cup cocoa powder
• ½ teaspoon baking powder
• ¾ teaspoon baking soda
• ¼ teaspoon sea salt
• ¼ cup agave nectar
• ¼ cup maple syrup
• 1/3 cup oil (unrefined, cold pressed, extra virgin and/or raw. Coconut oil or extra virgin olive oil are the healthiest vegetable oils for baking).
• 1 ½ teaspoons pure vanilla extract
• frosting:
• 1 4oz bar unsweetened chocolate, break into small pieces. (Ghirardelli 100% cacao unsweetened chocolate bar).
• ½ cup soy milk
• ½ cup maple syrup
• 1 pound tofu
• ¼ cup brown rice syrup
• ¼ cup maple syrup
• Pinch sea salt
• 1 tablespoon coconut butter (optional. Omit if you don’t like coconut)
• 1 tablespoon vanilla extract

Instruction

1. cupcakes:
2. In a bowl, add 1 tsp apple cider vinegar to 2/3 cup soymilk. Beat well with a fork. Let sit for a few minutes while you gather the dry ingredients.
3. In another bowl add 1 cup whole grain spelt flour, 1/3 cup cocoa powder, ½ tsp baking powder, ¾ tsp baking soda, and ¼ teaspoon sea salt. Mix very well with a wire wisk.
4. Beat again with fork the soy milk/vinegar mixture. Add ¼ cup agave nectar, ¼ cup maple syrup, 1/3 cup oil, and 1 ½ teaspoons pure vanilla extract. Mix very well with a wire wisk.
5. Add the wet ingredients to the dry and mix with a wire whisk only a few lumps remain. Do not over mix!
6. Spoon into 12 muffin cups. Bake at 350 for 13 minutes.
7. frosting:
8. Heat the chocolate bar, soy milk, and maple syrup over low heat, stirring constantly, until fully melted.
9. Add to a blender or food processor with the rest of the frosting ingredients. Puree until completely smooth and creamy, like frosting. Chill for at least 1 hour, until firm, then frost.