Chocolate cupcakes on a cake stand

Vegan chocolate cupcakes

  • makes 12
  • Easy

Bake a batch of dairy-free cupcakes and top with a swirl of rich chocolate frosting for an afternoon vegan treat

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Bake these vegan chocolate cupcakes, then check out our vegan chocolate cake, vegan browniesvegan chocolate cookies and more vegan baking recipes.

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Ingredients

  • soy milk 250ml
  • vanilla extract 1 tsp
  • sunflower oil 80ml
  • cider vinegar 1 tbsp
  • plain flour 200g
  • cocoa powder 50g
  • soft light brown sugar 150g
  • bicarbonate of soda 1 tsp
  • fine sea salt ½ tsp

CHOCOLATE FROSTING

  • vegan butter 150g
  • icing sugar 350g
  • cocoa powder 50g
  • vanilla extract 1 tsp
  • fine sea salt a pinch
  • soy milk 1-2 tbsp

Method

  • Step 1

    Heat the oven to 180C/fan 160C/gas 4 and put 12 cupcake cases in a muffin tin. Pour the soy milk, vanilla, sunflower oil and cider vinegar into a jug and mix well. Leave for a few minutes to thicken.

  • Step 2

    Put the plain flour, cocoa powder, sugar, bicarbonate of soda and salt into a bowl and make a well in the middle. Pour in the soy milk and whisk to make a smooth batter. Divide between the cupcake cases and bake for 15-18 minutes until well risen and cooked through. Leave to cool completely on a wire rack.

  • Step 3

    To make the frosting, whisk the vegan butter in a bowl with an electric whisk until really soft and creamy. Mix together the icing sugar and cocoa powder in a separate bowl. Whilst whisking, gradually add the icing sugar mixture a spoonful at a time, adding more once the last is incorporated. Add the salt and enough soy milk to make a smooth, pipeable icing. Scrape into a piping bag with a star nozzle.

  • Step 4

    If the tops of the cupcakes have peaked, trim with a small serrated knife to make flat surfaces. Pipe the icing onto the top of each of the cupcakes to serve. Keeps for two-three days in an airtight container.

Discover more vegan baking ideas

Vegan Brownies Recipe

Nutritional Information

  • Kcals 393
  • Fat 17g
  • Saturates 4g
  • Carbs 55g
  • Sugars 41g
  • Fibre 2g
  • Protein 4g
  • Salt 0.6g
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