Vegan Almond Mocha Cupcakes

This recipe is for your basic chocolate cake.  It makes an extremely moist and fluffy cake.  You can add different flavorings and extracts to modify the flavor.  Here I used espresso for a mocha version.

Chocolate Espresso Cupcakes  (makes 15-16)

1 1/4 cups AP flour
1/2 cup cocoa powder
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 tbsp instant espresso powder
1 tbsp vanilla
1 tsp white vinegar
1/2 cup canola oil
1 cup warm water

- Preheat oven to 375 degrees

- Mix together all dry ingredients in a bowl with a whisk until combined

- Add remaining ingredients and mix until mostly free of lumps

- Scoop into prepared cupcake liners

- Bake for 15-18 minutes

- Allow to cool 

Almond Frosting

1 cup almonds soaked overnight or at least 2 hours
1/2 cup coconut oil
1/4- 1/2 cup agave (depending on how sweet you prefer it)
1 tbsp instant espresso powder
1 tbsp almond, soy or coconut milk
1 tsp vanilla

- Place all ingredients in a food processor and blend for several minutes until smooth

- Put a rounded tablespoon onto each cupcake and smooth out slightly

- Place in refrigerator while you make the ganache

Ganache

1 bar favorite dark chocolate (or 3oz )
2 tbsp coconut oil

- Melt chocolate and add coconut oil

- Mix well, and let stand for around 30 minutes until mostly cooled

- Spoon over almond frosting letting some drip over sides

These cupcakes can be stored in the fridge or the freezer in a sealed container. Serve at room temperature.