Vanilla Bean Cupcakes With Chocolate Ganache

    

      Two of my favorite taste combinations are chocolate and vanilla. My sister recommended This cupcake recipe is from Post Punk Kitchen (http://www.theppk.com). Isa Chandra Moskowitz, the owner of PPK, is a culinary genius! The moist vanilla cake is to die for with the chocolate ganache! Put this recipe on your to-do list this weekend!

For the cupcakes you will need:

• 1 Cup of unsweetened almond milk
• 1 Teaspoon of apple cider vinegar
• 1 1/4 Cups of all-purpose flour
• 2 Tablespoons of cornstarch
• 3/4 Teaspoon of baking powder
• 1/2 Teaspoon of baking soda
• 1/2 Teaspoon of salt
• 1/3 Cup of canola Oil
• 3/4  Cup of sugar
• 1 1/2 Teaspoons of pure vanilla extract
• 1 Vanilla bean, split lengthwise and scraped (I used vanilla bean extract instead)

For the ganache you will need:

• 1/3 Cup of almond milk
• 1/3 Cup of semisweet chocolate chips
• 2 Tablespoons of pure maple syrup

(Makes 10-12 cupcakes)

     First preheat the oven to 350 degrees. Spray a muffin pan lightly with cooking spray and line with cupcake liners. 

    Wisk the almond milk and vinegar in a measuring cup and set aside for a few minutes till curdled. Sift together the flour, sugar, cornstarch, baking powder, baking soda and salt into a large bowl and mix. Sift until there aren't any large lumps. 

    Mix in the almond milk mixture then blend the mixes together. 

     Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. After baking, place cupcakes on to a cooling rack. 

     While the cupcakes are baking, start the ganache. 

    

      In a small sauce pan, bring the milk to boil and then lower the heat to a simmer. Add the chocolate and the maple syrup. Mix with a rubber spatula for about 30 seconds. Turn the heat off and continue stirring until the chocolate if fully melted and the icing is smooth.

     Place ganache in fridge to cool for about ten minutes. Then dip the top of the cupcakes in the ganache and set them on a cooling rack. Spoon the remainder of the ganache over the cupcakes. Place them in the fridge for about an hour.