Eggless Red Velvet Cupcakes with a Chocolate whiskey ganache
Presenting Darth Vader Cupcakes! A delicious (eggless) red velvet cupcake topped with a chocolate whiskey ganache. It’s so moist and the ganache balances the cupcake so well. The red velvet is to portray his red lightsaber and the ganache is inspired by the way I see the intensity of his character. The cupcake is a must-try for chocolate lovers. If you want, you can skip the whiskey. The whiskey flavor is not overpowering though and pairs perfectly with chocolate. You need to try these delicious cupcakes and try red velvet without cream cheese frosting, it is SO good!
Happy Baking!
Servings: 12 cupcakes
Prep Time: 15 mins
Cooking Time: 30 mins
Cooling Time: 2-3 hours
Total Time: 3-4 hours
Ingredients:
Eggless red velvet cupcakes:
1/2 cup (110g) castor sugar
1/3 cup (78 ml) oil
3 tbsp yogurt
3/4 cup milk (162g)
3/4+ 3 tbsp cup flour (130g)
1.5 tbsp cocoa (7-8g)
1 tsp vinegar
1 tsp vanilla essence
1 tbsp red food coloring
1 tsp baking soda-5g
Chocolate Whiskey Ganache:
2/3 cup Heavy cream
1 cup+ 2 tbsp chopped Chocolate
2 tsp Butter
2-4 tbsp Whiskey
Directions:
Chocolate Whiskey Ganache:
In a saucepan, warm cream. Do not boil it, just heat it up. It will take about 5 mins.
Turn off the flame and add chopped chocolate and whiskey and ensure it is submerged in the cream.
Let it sit for 2-3 mins and then using a whisk, whisk it making smaller circles from the center out. It will come together.
Once the chocolate and cream are combined well, add the butter and whisk it in.
The ganache is ready. It should be smooth and shiny. Let it chill in the fridge for 2-3 hours so that you can frost it. Check notes for link.
Eggless red velvet cupcakes:
Preheat oven to 350F. Prepare a cupcake tray with wrappers.
In a bowl, add oil and sugar. Whisk it together till incorporated together. It should take about 2-4 mins and should become paler.
Add yogurt and half of the milk and whisk it together.
Add the flour and cocoa powder and whisk it together. Add the rest of the milk and whisk it together.
Add the rest of the flour ad cocoa powder and whisk till combined.
Top with baking soda. Add vanilla, vinegar, and red food coloring over the baking soda and mix together.
Make sure the batter is smooth and lump-free.
Pour the batter on the cupcake wrappers and bake at 350F for 14-18 mins. Check if it is done by inserting a toothpick and it should come out clean.
Let it cool.
Top with whiskey ganache and serve.
Notes/Tips:
Alternating the flour and buttermilk helps make the batter more smooth and gives a more moist cake.
If you do not use gel coloring, you will need almost double of liquid to get the color.
Do not over mix the batter, you do not want gluten formation.
If baking powder and vinegar do not react, means your baking powder is inactive so change it as the cupcake will not rise.
You can bake this batter as a cake, it will take longer to bake. This recipe will bake a 5-inch cake.
Red velvet recipe with egg click here.
Ganache recipe and video click here.
