Vegan Tiramisu Cupcakes

Method (cupcakes)

1. Preheat your oven to 180ºC  fan and line 2 cupcake tins with cupcake cases.
2. In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. This creates a vegan buttermilk. Add in the vanilla and mix.
3. In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda. Mix well to combine.
4. Add the oil to the ‘buttermilk’ and whisk to combine.
5. Add the wet ingredients into the dry and fold together until a smooth batter.
6. Divide 1/2 of the batter into a separate bowl and add in the coffee paste! You’ll have 2 batters (one vanilla and one coffee).
7. Fill the cases 3/4 full with the batter, alternating flavours to create a swirl. Make sure to tap the tins on the worktop to remove any air bubbles. Refer to video for example. 
8. Pop the cakes into the centre of the preheated oven and bake for 18-20 minutes. You will know they are done when you put a knife or skewer down the centre of the cakes and it comes out clean and they are springy to the touch.
9. Place the cupcakes on a cooling rack and allow to cool fully before filling and decorating (ps, before you add in the ganache, dunk the tops of each cupcake in some brewed coffee, this will then soak into the cupcake. Only lightly dip, or you risk making the cake soggy (refer to video for example). 

Method (ganache filling)

1. Finely chop the dairy-free dark chocolate and place it in a heatproof bowl. Smaller pieces will melt more evenly.
2. In a small saucepan, add in the coconut cream and heat over medium-low heat. Do not boil, simply heat just until it begins to simmer around the edges.
3. Stir the coffee powder into the hot coconut cream until fully dissolved. (If using brewed coffee, add it now and stir to combine.)
4. Pour the hot coconut cream mixture over the chopped chocolate. Let it sit undisturbed for 2–3 minutes to slowly melt the chocolate. Use a heat proof spatula or spoon to stir until smooth. Gently stir from the center outward until the mixture becomes glossy and smooth.
5. Allow the ganache to cool at room temperature for around 20 minutes, stirring occasionally, until it thickens slightly.
6. Transfer the ganache into a piping bag and snip off a small tip. Poke a hole in the middle of each cupcake and pipe in the filling.

Method (frosting)

1. Ina large bowl or bowl of a stand mixer fitted with balloon whisk attachment, beat the dairy-free butter on medium speed for 2–3 minutes until light, pale and fluffy.
2. Add the cream cheese and beat just until combined and smooth. Do not overmix – this keeps it stable.
3. Mix in the vanilla, and add icing sugar gradually. Add the sifted icing sugar in batches, beating on low speed at first, then increasing to medium until smooth and fluffy. Adjust sweetness and thickness to taste.
4. Transfer the buttercream into a piping bag fitted with a large star tip nozzle.
5. Pipe a tall swirl of the buttercream on top of each cupcake.
6. To finish, add some cocoa powder into a sieve and dust over the top of the buttercream for the classic tirmaisu look!
7. Serve and enjoy!