"Close-tess" Crme-Filled Cupcakes

Make-Ahead Tip:
The Chocolate Cupcakes can be filled with Crme Frosting and frozen for up to 2 we
eks. Thaw cupcakes and apply Chocolate Ganache topping and swirl design before s
erving. Any leftover Crme Frosting can also be stored in the refrigerator for up
to 2 weeks.
CHOCOLATE CUPCAKES
1 1/2 cups all-purpose flour (or gluten-free all-purpose flour plus teaspoon xan
than gum)
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cold coffee or water
1/2 cup canola oil
2 tablespoons white or apple cider vinegar
2 teaspoons pure vanilla extract
Preheat the oven to 350 degrees. Line 2 (12-cup) cupcake pan with 14 cupcake lin
ers.
In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt. In a
separate bowl, whisk together coffee, oil, vinegar, and vanilla. Pour the wet m
ixture into the dry mixture and whisk until just combined. Do not over mix.
Fill the cupcake liners about two-thirds full with batter. Bake for 16 to 18 min
utes, or until a toothpick inserted in the center of the cupcake comes out clean
with a few crumbs clinging to it. Cool the cupcakes completely before frosting.
To assemble the cupcakes: Fit the piping bag with a small round or Bismarck tip
and fill with the Crme Frosting. Insert the tip into the center of the top of eac
h cupcake and squeeze the bag to fill with about 2 to 3 teaspoons frosting. Ther
e is no need to scoop out any of the cake. Spread the top of each cupcake with a
thin layer of Chocolate Ganache and pipe a 4-loop design with the Crme Frosting.
CRME FROSTING
1 cup non-hydrogenated vegetable shortening
3 cups powdered sugar
1 teaspoon pure vanilla extract
2 to 5 tablespoons soy, almond, or rice milk
1 piping bag, fitted with a small round or Bismarck tip
To make the Crme Frosting: Using a handheld or stand mixer, beat the shortening u
ntil smooth. With the mixer running on low, add powdered sugar, vanilla, and 1 t
ablespoon nondairy milk at a time, as needed, until frosting reaches a spreadabl
e consistency. You may not need to use all of the nondairy milk. Beat on high fo
r 2 more minutes until light and fluffy.
CHOCOLATE GANACHE
1 cup semisweet chocolate chips (dairy-free)? cup canned coconut milk, mixed well
before measuring
2 tablespoons canola oil
Melt chocolate chips and coconut milk in a double boiler or microwave. Whisk in
oil until smooth.
Makes 14 cupcakes