Vegan Chocolate Ganache Cupcake

Ingredients

• 1.25 cups - all-purpose flour 
• 1 tbsp - Egg replacer powder 
• 1 cup - Almond or soy milk 
• 1 tsp - balsamic vinegar 
• 1/4 tsp - baking powder 
• 1/2 tsp - baking soda 
• Pinch of salt 
• 1/3 cup - canola oil 
• 3/4 cup - turbaned sugar 
• 1 tbsp - vanilla extract 

Method
1) Mix together the almond or soy milk and vinegar and set aside for five minutes to curdle.
2) In a bowl, sift together a bowl, sift together the flour, egg replacer powder, baking soda, baking powder, and salt.
3) In a separate bowl, mix the oil, sugar, almond/soy milk mixture and vanilla until the mixture is smooth.
4) Add the flour gradually, beating until it is thoroughly incorporated.
5) Line a muffin or cupcake pan with cupcake liners and fill each liner with the cupcake batter about 2/3 RDS. Full.
6) Bake for 20 minutes at 350 degrees or until a toothpick inserted in the center of a cupcake comes out clean.
7) Place on a rack to cool thoroughly before removing the cupcakes to frost.

Chocolate Ganache Frosting
1) Heat the almond milk to a simmer, themes take off from heat.
2) Add the chocolate chips and stir until you have a smooth ganache.
3) Add the sugar and maple syrup and stir in thoroughly.
4) Allow the ganache to cool thoroughly before frosting the cup cupcakes.
5) The ganache will be gooey at the beginning, but it will firm up after a few minutes.