These fudgy chocolate cupcakes are quick to make and keep well for a couple of days. The batter also makes a good cake, just bake for 10 minutes longer.
Makes 12 cupcakes.
Preheat the oven to 200C / 390F. Combine the soy milk and the vinegar to curdle and set aside.
Combine the dry ingredients then add the wet ingredients. Whisk together to remove any lumps.
Spoon the batter into a greased cupcake tin. The batter doesn’t rise very much so you can fill them right up to the top.
Bake for 20 minutes.
To make the ganache combine the ganache ingredients in a bowl placed in a saucepan half filled with simmering water. Stir until the chocolate is completely melted and the ganache is smooth. Use a little more soy milk if necessary.
When the cupcakes are cooled spread with ganache.