Buttercream

Did you think I would leave you hanging and give you a cupcake recipe with no icing?? Of course not!

Today, we will be making a Chocolate Ganache Filling for our Bourbon Scented Vanilla Cupcakes and topping them with a Bourbon Nut Buttercream.

Get excited, because not only are both equally delicious, they are both VEGAN!! But don't let that discourage you. No one will be able to tell and everyone will just love this icing. I think it has just become my go-to recipe!

Let's start with the ganache. Pretend you've already made the delicious ganache and now you will want to fill your lovely cupcakes with the chocolate (Recipes are at the end of this post).

To assemble your cupcakes, you will need to hollow out the middle of your cupcakes:

I use the bottom of the icing tip to make a shallow hole

Then use a 1/4 teaspoon to hollow out the very middle of the cupcake, making the crater deeper

It should look about this deep

Fill cupcake with your cooled ganache

Finally, you need to top the cupcakes with some rich and creamy Bourbon Nut Buttercream!

Make your icing! It will look like this:

Beautiful

I used a big star tip to make the cupcakes look extra special.

Both the recipes for chocolate ganache and buttercream are below. You will not be disappointed!

I just took the traditional ganache recipe that is usually made with cream, butter, and chocolate chips, but vegan-ized it. It is extremely delicious and would also be perfect for using as a dipping chocolate for strawberries or whatever else you might like.

Print this recipe!

Vegan Chocolate Ganache

Ingredients

• 1/3 cup soy milk
• 4 Tablespoons Earth Balance Vegan Buttery Sticks
• 6 oz. vegan semi-sweet chocolate chips

Directions

In a double boiler, heat butter and soy milk together over medium heat until butter is completely melted. It will take about 10 minutes to completely melt.

Once melted, add in the chocolate chips and continuously stir until the mixture is shiny and smooth. About another 5 minutes.

Remove from heat and set aside to let cool to pudding like consistency. It will take about 2 - 3 hours to cool to this stage. Stir mixture every 15 - 30 minutes during the cooling process.

Shiny and Smooth!

NOTE: Do NOT let any drop of water get into the mixture while heating, otherwise bad things will happen.

Print this recipe!

Bourbon Nut Buttercream

Adapted from Eat, Live, Run

Ingredients

• 2 sticks earth balance buttery spread, softened
• 5 cups powdered sugar
• 2 Tablespoons soy milk
• 4 Tablespoons bourbon
• 1/4 cup finely chopped walnuts

Directions

First things first, if you do not have your walnuts finely chopped, chop them up in a food processor until very fine and meal-like.

In a large bowl, beat butter on medium high speed for 4 - 5 minutes or until light and fluffy.


Add in the powdered sugar (carefully), soy milk, and bourbon. Beat on low - medium speed until everything is combined.


Finely, beat in the finely chopped walnuts until evenly incorporated.


You are now ready to top your favorite baked good with this delicious concoction!