I have died and gone to cupcake heaven. I have been craving (i.e., dreaming about) really great dessert for weeks now, and have not satisfied my craving. Until today. I veganized and wholegrained a Betty Crocker yellow cake recipe, with some other changes, too.
1. Preheat oven to 350.
2. Beat 1/4 cup Earth Balance buttery sticks on low for 30 seconds, or until fluffy. Beat in 10 tablespoons of natural granulated sugar. Slowly beat in 10 tablespoons of soy milk, 6 tablespoons of plain soy yogurt, and 1/2 teaspoon of vanilla.
3. Slowly beat in 1/2 teaspoon salt, 1 3/4 teaspoons baking powder, and 1 cup plus 2 tablespoons of whole wheat pastry flour. Beat on low speed for 30 seconds, then on high speed for 3 minutes. Fold in 1/2 cup flaked coconut.
4. Lightly grease 10 muffin pan wells and divide the batter evenly among them. Bake for 20 minutes. Cool in pan 5 minutes, then on wire rack until completely cooled.
5. Warm 1/3 cup plain soy milk over low heat until it is steaming. Whisk in 3/4 cup dark/semisweet chocolate chips, until the ganache is smooth. Top each cupcake with about a tablespoon (or a little more) of the ganache, and an extra sprinkle of coconut.
I highly recommend waiting until the ganache is set (very tought to do) before you sample one . . . otherwise, you might drip ganache all over the kitchen floor, like I did!