Graham Cracker Cupcake!

for the cake

1 cup all purpose unbleached flour

1/2 cup whole wheat pastry flour

3 tablespoons molasses

1 cup unsweetened almond milk

2 tablespoons apple cider vinegar

1/3 cup canola oil

2 tablespoons vanilla extract

3/4 cup brown sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

for the chocolate glaze:

1 bag or 12 oz chocolate chips

1/2 teaspoon ground ginger

1 teaspoon ground cinnamon

For the Ginger Chocolate Buttercream

1 1/2 -2 cups powdered sugar

1/4 cup earth balance, softened

1/4 cup coconut shortening

2 tablespoons maple syrup

2 tablespoons cocoa powder

1 teaspoon vanilla

2 teaspoons ground ginger

Crumbled Vegan Graham crackers, optional

Preheat oven to 350ºF

Mix together the almond milk, vinegar, oil, molasses, brown sugar, and vanilla in a large bowl with a whisk. Now sift in the flours, cinnamon, ginger, salt, baking soda,and baking powder. Stir until combined.

Line a muffin tin with cupcake liners and scoop batter into cups. Fill each about 3/4 way to the top. Bake about 18 minutes until a toothpick inserted into the center of a cupcake comes out clean. Let cool.

For the chocolate glaze, melt chocolate in the microwave or on the stovetop. Stir in the cinnamon and ginger. Let cool slightly.

Make the buttercream by beating the margarine and shortening together in a stand mixer until light and creamy. Scrape down the sides with a spatula. On a low speed slowly add the first cup and 1/2 of the powdered sugar and increase speed as the powder gets incorporated. Scrape down the sides of the bowl and add the rest of the sugar. Slowly bring it back up to speed. In a very slow stream while mixer is at medium speed, pour in maple syrup. Increase the speed to high and beat about 3 minutes. Then scrape down the bowl and add cocoa powder, ginger and vanilla. Slowly bring the mixer back up to speed until the cocoa powder is incorporated and beat at a high speed about 4 minutes until frosting is light and fluffy. Then cut a hole in a large plastic bag at the bottom edge and drop a large piping tip in. Fill up the bag with your spatula and push frosting down to tip. 

Using a spoon, dollop about 1 tablespoon of the chocolate ginger spread onto the middle of a cupcake. Using the back of the spoon, push the chocolate around to the edges. Repeat with remaining cupcakes and chocolate. Now pipe a small swirl of buttercream on top of the chocolate spread. Crumble graham crackers over the tops of the cupcakes if desired.