The idea for these fluffy flavoursome Vegan Chocolate Cupcakes actually came from my sister. Albeit she isn’t really known for her cooking, but she promised me a fantastic vegan chocolate cake when I was over in Liverpool and man was I surprised. It was flipping awesome. No egg or dairy replacements nor any chocolate, it seemed miraculous (I wasn’t vegan at the time so it was super impressive!).
Her secret(s)…a shot of coffee and a soya-based buttermilk. The coffee shockingly boosted the chocolatey flavour from the cocoa powder by what seemed like almost tenfold. The buttermilk made a good egg replacement mimicked to hold the structure of the cake together and give it that extra moisture.
Either way, I kind of stole her recipe and made it into cupcakes topped with buttercream and chocolate chips!
Questions about Vegan Chocolate Cupcakes
How to make Vegan Chocolate Cupcakes? To make Vegan Chocolate Cupcakes you will need rapeseed oil, an espresso shot, soya milk mixed with a tsp lemon juice or vinegar, coconut sugar, plain flour, vanilla extract, baking powder, bicarbonate soda and cocoa powder for the cake. For the frosting, icing sugar, vegan butter/spread, cocoa powder and plant milk are required. To make the vegan chocolate cake, combine the dry ingredients and mix thoroughly. In a separate bowl or jug, whisk together the wet ingredients for the cake and pour into the dry. Whisk the micture until a smooth batter results and there are no lumps. Spoon the mixture into cupcake cases and bake for 20-25 minutes. For the buttercream, using a fork, whisk together vegan spread, cocoa powder, plant milk and icing sugar until smooth and creamy. Spread or pipe on top of the cooled cupcakes and sprinkle with chocolate chips.
How to make chocolate dairy-free buttercream Just 4 ingredients are required to make Chocolate dairy-free buttercream: vegan butter/spread, cocoa powder, icing sugar (powdered sugar) and plant milk (quantities provided below). Ingredients are mixed together with a fork until creamy. Keep in the fridge
How to store vegan cupcakes Store in an airtight container at room temperature. Storing in the fridge will result in them drying out more quickly.
Vegan Chocolate Cupcakes Substitutions
The plain flour can be replaced with gluten-free plain flour. I have yet to try this recipe with almond flour, but that may also be a possibility – just bare with me on that though!
These Vegan Chocolate Cupcakes are…
- Fluffy
- Chocolatey
- Light
- Spongy
- Vegan
- Plant-based
Vegan Chocolate Cupcakes
Serving size:
Makes 16 cupcakes
Ingredients for vegan chocolate cake:
- 300ml soya milk plus 1 tbsp lemon juice
- Double espresso shot
- 150ml rapeseed oil
- 250g coconut palm sugar
- 450g plain flour
- 1 tsp vanilla extract
- 150g cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
Ingredients for Chocolate dairy-free buttercream:
- 500g icing sugar
- 250g vegan spread
- 100g cocoa powder
- 2 tbsp plant milk
Method:
- Preheat oven to 180C.
- For the cake, combine all dry ingredients together.
- Then combine all wet ingredients, before slowly whisking into the dry.
- Pour mixture into cupcake cases and bake for 20-25 minutes.
- For the frosting, slowly beat the icing sugar into the butter.
- Add the milk and cocoa powder and beat to ensure all ingredients are evenly distributed.
- When the cakes are cooled, pipe or scoop on the buttercream topping.
Made this Recipe?
If you had a go at these chocolate cupcakes, please feel free to give me a shout on Instagram at @food_flaneur – would love to see your pics!
If you like chocolate…
You should definitely give these recipes a try:
Big Thanks to…
Bianca Zapatka for their inspiration in helping me to create this recipe. You can find their version here.
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