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1.
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Preheat oven to 350 degrees F. Line a mini-cupcake tin with paper liners.
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Spray liners lightly with non-stick spray.
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2.
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Place rice milk and vinegar in a large mixing bowl.
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Set aside to curdle while preparing dry ingredients.
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3.
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In a medium bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt.
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Whisk together until fully combined.
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4.
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Add the sugar, oil & vanilla to the rice milk mixture.
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Mix until combined.
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5.
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Mixing on low, pour half the dry mixture into the wet mixture until combined.
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Pour the remaining dry mixture in until fully incorporated.
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Turn mixer off while scraping sides and bottom of mixing bowl.
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Mix again on low.
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6.
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Pour into liners, filling 3/4 of the way full.
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Bake 10 minutes or until a toothpick inserted into the center comes out clean.
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Transfer to a cooling rack and let cool.
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1.
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Mix all ingredients on medium-high speed for 1 minute.
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2.
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Pour mixture into pastry bag with tip in place.
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Set aside.
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1.
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Combine chocolate chips and unsweetened chocolate and melt in microwave for 45 seconds.
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Stir.
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Heat again for 45 seconds.
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2.
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Melt non-dairy butter.
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3.
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Combine chocolate, non-dairy butter & rice milk in a mixer.
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Mix slowly until combined.
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1.
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Slice rough, outer edge from dragon fruit & rinse blueberries.
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2.
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Slice dragon fruit into 6-8 slices.
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Lay slices flat and cut pieces into small triangles (like slicing a pizza).
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Set aside.
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1.
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Poke holes into the middle of the cupcakes using a clean object about the size of a pencil.
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2.
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Squeeze filling into cupcakes being careful not to overfill.
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3.
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Carefully dip cupcakes into ganache topping, coating evenly.
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4.
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Place a blueberry and a slice of dragon fruit on top.
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5.
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Enjoy!
