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Parve
Easy
50 Minutes
Diets 
Yield: 18 cupcakes or 44 mini cupcakes
1 and 3/4 cups all-purpose flour
1 cup granulated sugar
1 cup packed light brown sugar
3/4 cup cocoa powder (Dutch processed cocoa powder is usually recommended, since it’s treated with alkali to neutralize its acids, making it react better with the baking powder)
2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs at room temperature
1 and 1/2 teaspoons instant coffee mixed with 1 cup boiling water, cooled
1 cup buttermilk, OR soy milk or coffee rich with 1 tablespoon of vinegar/ lemon juice added
1/2 cup vegetable oil
1 tablespoon vanilla extract
1 and 1/2 cups non-dairy dessert whip
12 ounces semi-sweet chocolate, chopped
1 teaspoon vanilla extract
Preheat oven to 350 degrees Fahrenheit. Line muffin tins with paper muffin cups and spray with cooking spray.
In a large bowl, sift together the flour, sugars, cocoa, baking soda, baking powder and salt.
In a separate bowl, whisk together the eggs, coffee, buttermilk, oil and vanilla.
Pour the liquid mixture into the dry and stir carefully, just until blended. Do not overbeat.
Pour the batter into the muffin cups and bake for 20 minutes for regular muffins or 12 minutes for mini muffins.
Heat the non-dairy dessert whip to a simmer over medium heat (until small bubbles appear along the sides of the pot), while gently whisking it.
Add the chocolate and allow the mixture to sit for 10 minutes. Gently stir in the vanilla.
Once the cupcakes have cooled, dip them in the ganache, tops down.
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