Tres Leches Cupcakes

with Chili Chocolate Ganache & Coconut Frosting

For the cake:

1 Chocolate Chip Cookie Dough Kit (optional: chocolate chips sifted out)

1/4 Cup (60 ml) oil

1 1/4 Cups (300 ml) water

1 Tbsp vinegar

For the chili chocolate ganache:

Chocolate Chips from the Kit, or about 1 cup

2 Tbsp vegan butter

1/2 Cup non-dairy milk

1/2 tsp cinnamon

1/2 tsp cayenne chili powder

Coconut whipped cream:

Coconut Whipped Cream (recipe here)

This first step is optional, but you can sift out the chocolate chips from the mix to use for the ganache.

optional: sift out chips

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.

pour batter in mold

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.

pour milk into each cupcake

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.

make ganache

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!

Coconut Whipped Cream