Vegan Chocolate Cupcakes
Kasia
Gluten-free, vegan, egg-free, dairy-free, nut-free, soy-free
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Decorating Time 30 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dessert, Snack
Cuisine American, Australian, British, European
Servings 15 Cupcakes
Calories 358 kcal
Oven
Mixing spoon
Mixing Bowl x2
Whisk
Sieve
Bain-Marie/Microwave
Small bowl
Saucepan
Wooden Spoon
Spatula
15 cupcake cases
Cupcake baking tray
Scoop/spoon
Piping bag
Piping nozzle
For the chocolate cupcake sponge
- 240 grams Gluten-free Self-raising Flour
- 25 grams Cacao Powder
- 160 grams Caster sugar
- 75 grams Brown Sugar
- 1 tsp Baking Powder
- 1 tsp Lemon Juice Substitute: apple cider vinegar
- 1.5 tsp Baking Soda
- 100 grams Dairy-free Butter
- 1/4 tsp Salt
- 220 ml Plant-based Milk Recommendation: coconut or GF oat
- 1.5 tsp Vanilla Extract
- 150 grams Vegan Chocolate Chips
- 3/4 tsp Xanthan Gum
For the chocolate buttercream icing
- 160 grams Dairy-free Butter
- 165 grams Icing Sugar
- 15 grams Cacao Powder
- 100 grams Vegan Chocolate Suggestion: mix of milk and dark chocolate
To make the chocolate cupcake sponges
Pre-heat the oven to 200 °C (conventional) or 180 °C (fan)
Line a cupcake tray with cupcake baking cases and set aside
Sieve the flour, cacao powder, baking soda, baking powder and xanthan gum into a mixing bowl
Add the salt, brown and white sugar to the bowl and mix together then set aside
Add the butter to a saucepan and gently heat on a medium setting until it reaches just past boiling point (about 5 minutes) which will cause the butter to become browned, giving a beautifully nutty taste
Move the butter to a small bowl to prevent it from burning
Make a well in the centre of the bowl containing the flour and sugar and add in the butter, vanilla extract, milk and lemon juice then mix in until combined
Whisk the mixture to give extra fluffiness and body
Finally add in the chocolate chips and gently fold in, making sure to keep as much air in as possible
Using a scoop (or spoon), place the batter evenly into the baking cases and then pop into the oven
Bake for 17-20 minutes (I do this in two batches)
Once baked, remove from the cake tin and place on a wire rack to cool completely
To make the buttercream frosting
Constructing the cupcakes
Open a piping bag and place the nozzle down to the bottom of the bag (do not cut it yet)
Add the buttercream into the piping bag and then clip the end of the bag when ready
Carefully pipe the buttercream over the top of the cupcake, starting on the outer edge and spiraling inwards
Decorate with any extras you like (I added some melted chocolate and chocolate buttons)
Enjoy!
- Calories include the cupcake sponge and buttercream but no additional toppings
- Storage: in an air-tight container at room temperature for 3-5 days
Keyword Buttercream, Chocolate, Chocolate Cake, Chocolate Cupcake, Cupcake, Dairy Free, Egg Free, Icing, Nut free, Vegan