Tres Leches Cupcakes
with Chili Chocolate Ganache & Coconut Frosting
This first step is optional, but you can sift out the chocolate chips from the mix to use for the ganache.
Mix the flour and sugar mixes together, and create a well. Add 1 1/4 Cup water, 1/4 Cup oil, and 1 Tbsp vinegar. Mix until just combined. We don’t want to over mix!
Grab a cupcake pan and spoon in 3-4 Tbsp of batter in each slot.
Bake for 15-17 minutes at 350°F. Check to see if it’s done with a toothpick test.
After the cakes have cooled, poke holes in each cupcake with a toothpick or fork. Soak each cupcake with 1-2 Tbsp of coconut milk.
To make the Ganache: Make a bain marie to melt the chocolate by filling a large bowl with boiling water, then placing a smaller bowl on top. Put in the smaller bowl: the chocolate chips, 2 Tbsp of vegan butter or coconut oil, 1/2 tsp cinnamon, 1/2 tsp chili powder, and 1/2 cup of your milk. Stir until the chocolate is melted and ingredients are combined.
To decorate the cupcakes, pipe a ring of chilled coconut cream frosting around the edges of the cake, and fill the inside with the chocolate ganache. Top with cinnamon and dried chilies!
If you don’t eat them right away, make sure to keep them refrigerated!