My friends were making dinner for my husband and I, and I decided I’d bring the dessert. I thought cake would be a fun thing to bring, so I just went out and bought a regular chocolate cake mix. I got home started the mixer and added the oil, water, extra: vanilla extract (always add it to mixes for a more homemade taste!), and the mix and realized that I had NO eggs. Tragic. So, I went online and found a vegan substitute: cornstarch and water. It baked normally, but the cake came out more dense and moist. I loved it. I will probably always substitute cornstarch for eggs now!
The frosting is equally important. Instead of using some store bought frosting or making my own sugary, buttery version (which my husband thinks both are grainy,) I decided to use ganache as frosting! What better frosting could there be!
I cup Heavy Cream
9 ounces of bitter sweet chocolate
You can do any variation. Like 1/2 cup cream to 4.5 ounces of chocolate, and it will still work. Any way, I just microwaved the cream until it was piping hot and then stirred in the chocolate until it was smooth. Make sure you let the ganache and cupcakes cool before bringing the two together. This frosting will make your cupcakes shine and taste so rich!