Ever since I began baking cupcakes, I’ve been drooling over this blog. But I was vegan for so long that I never got to try any of the recipes as they were intended. I was searching for the perfect mint chocolate cupcake recipe for Christmas Eve dinner, and realized I could look at Cupcake Bakeshop. I found her dark chocolate cupcakes with mint chocolate ganache and mint icing, decided right away that they would be the perfect cupcake for tonight. I was right. With a few substitutions and additions, here is my version:
I’m not going to post the recipe (you’ll have to look here for the gorgeous process pictures and full recipe) but I’ll give you the deets about my own changes:
Cupcakes: recipe the same, except I substituted Bob’s Red Mill Gluten-Free Flour Mix instead of wheat flour.
Ganache: recipe the same, except I didn’t include the mint leaves at all.
Icing: recipe the same, except I used Earth Balance margarine and added 1 tsp. pure vanilla extract.
Cookies and Candids 
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