Vegan Gansito Chocolate Cupcakes

 

Super easy vegan cupcakes that will make you look like a star baker...no need to make the filling it's just store-bought strawberry jam, and no need to whip up frosting either- I just melted some chocolate with water in the microwave hehe! Life Baking Hack. Bam.

vegan chocolate cupcakes with strawberry filling

I grew up eating these little Mexican strawberry-filled chocolate snack cakes called Gansitos, my Mexican-American self did not really celebrate Cinco de Mayo until I was old enough to drink alcohol. hehe!

So happy to relive those days with these nostalgic flaves all over again!

Happy Cinco de Mayo or any other day you're baking these tasty things!

Ingredients

Chocolate Cupcakes

6 OZ - Unbleached Flour
1 OZ- Cocoa Powder
6 OZ- Organic Cane Sugar (all organic sugar is vegan!)
1/2 Teaspoon- Baking Soda
1/2 Teaspoon- Sea Salt
1/2 Cup- Almond Oil (or other veggie oil of choice)
1/4 Cup- Strong brewed Coffee or Espresso
1/2 Cup- Filtered Water
1 Tablespoons- Apple Cider Vinegar

Chocolate Ganache

4 OZ- Vegan Chocolate of choice (I find semi-sweet works well as a topping)
1/4 Cup- Boiling Filtered Water

Filling

About a 1/4 teaspoon of your fave strawberry jam

Instructions

  1. Pre-heat oven to 350° F.  Sift together the flour, cocoa, sugar, salt and baking soda in a mixing bowl and whisk to combine.
  2. In a separate mixing bowl, add the water, coffee, vinegar and oil.
  3. Pour the wet ingredients into the bowl holding the dry ingredients and whisk until smooth and no streaks of flour are visible.
  4. Pour the batter into 12-cupcake pan (lined). 
  5. Bake for 18-20 minutes or until a toothpick comes out clean.
  6. Cool completely before scooping out about 1/4 teaspoon of the center of the cupcake and filling with strawberry jam.
  7. Right before serving, make the ganache topping. This sauce hardens as it sits, so it's best to make right before serving or re-heat if made ahead of time.
  8. Chop the chocolate and place in a heat-proof bowl. Cover with boiling water and let sit for a couple minutes, covered. Whisk until smooth.
  9. Spoon over or drizzle on top of cooled cupcakes.
  10. Enjoy!

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