Go Back
Kasia

Vegan Chocolate Cupcakes

Gluten-free, vegan, egg-free, dairy-free, nut-free, soy-free
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Decorating Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 15 Cupcakes
Course: Dessert, Snack
Cuisine: American, Australian, British, European
Calories: 358
Ingredients Equipment Method Notes

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

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

Method
 

To make the chocolate cupcake sponges
  1. Pre-heat the oven to 200 °C (conventional) or 180 °C (fan)
  2. Line a cupcake tray with cupcake baking cases and set aside
  3. Sieve the flour, cacao powder, baking soda, baking powder and xanthan gum into a mixing bowl
  4. Add the salt, brown and white sugar to the bowl and mix together then set aside
  5. 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
  6. Move the butter to a small bowl to prevent it from burning
  7. 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
  8. Whisk the mixture to give extra fluffiness and body
  9. Finally add in the chocolate chips and gently fold in, making sure to keep as much air in as possible
  10. Using a scoop (or spoon), place the batter evenly into the baking cases and then pop into the oven
  11. Bake for 17-20 minutes (I do this in two batches)
  12. Once baked, remove from the cake tin and place on a wire rack to cool completely
To make the buttercream frosting
  1. 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
  1. Open a piping bag and place the nozzle down to the bottom of the bag (do not cut it yet)
  2. Add the buttercream into the piping bag and then clip the end of the bag when ready
  3. Carefully pipe the buttercream over the top of the cupcake, starting on the outer edge and spiraling inwards
  4. Decorate with any extras you like (I added some melted chocolate and chocolate buttons)
  5. 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