Easy Vegan Chocolate Cupcakes
User Reviews
5
Easy Vegan Chocolate Cupcakes
Description
Easy Vegan Chocolate Cupcakes rely on everyday pantry items including plain flour, sugar, cocoa powder, and leavening agents like baking powder and bicarbonate of soda. The wet ingredients—non-dairy milk, vegetable oil, apple cider vinegar, and vanilla extract—are combined first, then dry ingredients are sifted in to form a glossy, smooth batter. Baking the batter until springy and risen produces tender cupcakes with a subtle cocoa taste enhanced through natural cocoa powder.
The vegan ganache frosting is made by heating solid coconut cream with dark vegan chocolate chips and non-dairy spread, creating a luscious, firm chocolate topping. Optional agave syrup and a small amount of non-dairy milk can adjust the ganache consistency if it becomes too solid. This frosting contrasts the cakey crumb with creamy texture and deep chocolate notes.
These cupcakes are suitable for various dietary needs when paired with gluten-free flour alternatives and non-dairy milks like hazelnut or almond. The recipe notes recommend using fresh baking ingredients and natural cocoa for best results. They can be iced a day ahead and stored covered at room temperature, making them practical for gatherings or meal prep.
Ingredients
For the cupcakes
Dry ingredients
- 220 g flour plain / all purpose, 1¾ cups
- 200 g sugar 1 cup
- 30 g cocoa powder 1/4 cup
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- ¼ tsp salt
Liquid ingredients
- 210 ml non-dairy milk I used hazelnut, 7/8 cup
- 80 ml vegetable oil ⅓ cup
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract or paste
Vegan ganache
- 200 g dark chocolate chips vegan, 1 1/4 cups
- 400 g coconut milk use the solid coconut cream discarding liquid, full-fat, 14 oz can
- 2 tbsp non-dairy spread
- 60 ml non-dairy milk optional - use if ganache has set solid, warm, 1/4 cup
- 2 tbsp agave syrup (optional)
Instructions
Make the cupcakes
- Preheat the oven to 180°C (350°F). Line a muffin tin with 12 cupcake cases or use 6 larger (muffin) cases.
- Add the non dairy milk, oil, apple cider vinegar and vanilla paste (or extract) in a large bowl. Use a balloon whisk to combine.
- Sift the flour, sugar, cocoa powder and baking powder, bicarbonate of soda and salt over the bowl.
- Use the balloon whisk to combine until you have a glossy batter and no dry pockets remain. Make sure you scrape the bottom and sides of the bowl as you mix.
- Divide the batter among the cases, filling 2/3 of the way.
- Bake until well risen - around 16 minutes for small cupcakes or 25 minutes for large ones. A skewer inserted in the centre should come out clean and the cupcakes should feel firm and springy. Cool before frosting.
Vegan ganache
- Open the coconut tin and scoop out the solid coconut cream discarding most of the liquid.
- Pour the full-fat coconut cream into a saucepan and heat until small bubbles appear around the edge of the pan. Do not boil! Pour the hot coconut milk over chopped non dairy chocolate and leave to stand for 3-4 minutes.
- Use a balloon whisk to gently stir the chocolate and coconut milk, starting from the centre of the bowl and slowly increasing the movement outwards.
- Stir in the non-dairy spread and agave syrup if using until combined. Leave the ganache to cool before whipping. If you are in a hurry you can put in the fridge (see tip below).
- You will now need to whisk the ganache – if it has set and hardened in the fridge then break it up with a fork. Add a little warm non-dairy milk and start beating using a hand mixer on low speed. Increase the speed, adding more milk if needed, until the frosting is fluffy and holds peaks.
Frosting your cupcakes
- Transfer the frosting to a piping bag fitted with a large star tip. Pipe the frosting over the cupcakes in a circular motion. You can use a small amount in a single layer or double up for a big chocolate hit - as I have done in the photos.
- Now you can add any decorations – sprinkles, chocolate shavings, fresh berries or even some chocolate sauce! Serve at room temperature.
Notes
- Choose your preferred plant milk; hazelnut or almond provide mild complementary flavors.
- Use fresh baking powder and bicarbonate of soda to ensure proper rise and texture.
- Vegetable oil is preferred, but melted coconut oil can be substituted if desired.
- Natural, non-Dutched cocoa powder is necessary to provide acidity for leavening.
- Prepare cupcakes ahead and store covered at room temperature for up to two days.
- For frosting variation, try avocado chocolate frosting or vegan buttercream.
- Gluten-free versions work with appropriate flour mixes; ensure full-fat coconut cream is used for ganache consistency.
- To create chocolate curls, use a potato peeler on a solid bar of non-dairy chocolate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 2mg | 1% |
| Sodium | 196mg | 8% |
| Potassium | 178mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 77mg | 8% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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