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Vegan Chocolate Cupcakes

Kasia
Gluten-free, vegan, egg-free, dairy-free, nut-free, soy-free
Prep Time 20 minutes
Cook Time 20 minutes
Decorating Time 30 minutes
Total Time 1 hour 10 minutes
Course Dessert, Snack
Cuisine American, Australian, British, European
Servings 15 Cupcakes
Calories 358 kcal

Equipment

  • 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

Ingredients
  

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

Instructions
 

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

  • Beat together the butter, milk, vanilla extract and icing sugar until a stiff but malleable buttercream forms (you can use a whisk to help remove any lumps)

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!

Notes

  • 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