5 stars (6 reviews)
- Preheat oven to 350 F. Line muffin pan with cupcake liners. Spray lightly with cooking spray.
- Whisk the almond milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.
- Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.
- Beat together the almond milk mixture, oil, sugar, vanilla extract and vanilla bean in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.
- Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack to cool.
- In the meantime, prepare the ganache.
- In a small sauce pan, bring the milk to a boil and then lower the heat to a simmer and add the chocolate and syrup. Mix with a rubber spatula for about 30 seconds. Turn heat off, continue stirring until the chocolate is fully melted and the icing is smooth.
- Let ganache cool for about 10 minutes. Dip the top of the cupcake in the ganache and then set them on a cooling rack. Spoon the remainder of the ganache over cupcakes. Let set in a cool room for an hour or so, or place in the fridge to set. Serve to happy people!