Chocolate Ganache Spread & Icing

After ten months of being vegan, I finally decided to make some homemade chocolate cupcakes and icing. I used Happy Herbivore's Chocolate Cupcake recipe, but searched for nearly half an hour for a chocolate icing that I could make. I'm not super picky, but I didn't want vegan butter or oil in my recipe, and I couldn't find anything that didn't have one or the other.

Finally I gave up and chose a recipe that was close, but omitted the oil and replaced almond milk for the water. The results: the most amazing chocolate ganache spread I've ever tasted in my life. And I LOVE chocolate, so I would know! Enjoy this recipe and spread it on cupcakes, cakes or anything else you can think of!

Chocolate Ganache Spread & Icing
yields 1.5 cups

1 c. sugar
6 Tbsp. cornstarch
4 Tbsp. cocoa
1/2 tsp. salt
1 C. almond milk
1/2 tsp. vanilla

1. Whisk sugar, cornstarch, cocoa, salt and milk in a small saucepan on med-high heat until boiling, stirring constantly.
2. Once the icing has thickens to your desired consistency, remove from heat and add vanilla.
3. Allow to cool before icing cupcakes.