Vegan Tahini Chocolate Chip Cupcakes Food

VEGAN TAHINI CHOCOLATE CHIP CUPCAKES

Steps:

• preheat the oven to 350 degrees.
• mix the cupcake ingredients until a thick batter forms.
• fold in the chocolate chips and mix well. use a 1/4 cup scoop to evenly distribute the cupcakes into parchment muffin cups.
• bake at 350 degrees for 28 min. cool down completely and add frosting to then top. store in the fridge in an airtight container and enjoy!

CHOCOLATE CHIP CUPCAKES RECIPE - THE VEGAN CUPCAKE PROJECT

Steps:

• Preheat oven to 350°F and line a cupcake tin with 12 paper liners.
• In a large bowl, whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
• In a separate bowl, whisk together almond milk, canola oil, raw sugar, and apple cider vinegar.
• Pour wet ingredients into dry ingredients and mix until well combined.
• Stir in chocolate chips. They should be evenly disturbed, but be sure not to mix to much else they melt.
• Use an Ice Cream Scooper to evenly distribute the cupcake batter through out the lined cupcake tin.
• Bake for 20 minutes. When a toothpick can be inserted into the center of a cupcake and removed with a few to no crumbs, they are done.
• VEGAN CHOCOLATE GANANCHE TOPPING DIRECTIONS:.
• Heat almond milk to a simmer, either in the microwave or on the stove top.
• Pour the hot almond milk over the chocolate chips in a small bowl.
• Let them sit for 1 minute.
• Whisk for 3-4 minutes or until the chocolate sauce becomes thick and glossy.
• You can refrigerate it for about 10 minutes to get it to a thicker consistency, but you don't have to.
• Generouls spoon the chocolate sauce over the cupcakes and enjoy.
• ABOUT THE CUPCAKE PROJECT: "I am a vegan with a sugar addiction. Everyday I try to make recipes that satisfy my sweet tooth with as little added sugar and as many whole grains as possible." -thesweetestvegan.