Vegan chocolate cupcakes
When I posted my chocolate cake recipe recently, a lot of my readers told me that they made the recipe in form of cupcakes. So I thought, why wouldn’t I do the same? It is much easier. And so I made vegan chocolate cupcakes. But I also added a little kick of flavor, to make this recipe different.
As you can tell by the pictures, I still can’t pipe the icing to save my life. I am sure you’re going to do a better job with that. The icing that I made is a typical vegan icing that I have used before. But the difference is, I dipped each cupcake into a bowl of desiccated raspberries. And that is what made these cupcakes different.
I always loved the chocolate and raspberry combo, and it works very well in this case too. My advice is to use as much of the raspberries as you like. I have controled myself only to take these pictures.
A piece of advice
Vegan chocolate cupcakes are probably one of the easiest recipese out there. But as you probably know, a lot of issues can arise while baking. So if you don’t have any experience (or even if you do), you might find this section helpful.
The number one thing I always mention is – use fresh/new ingredients for baking, and not the ones that have been collecting dust in your pantry for months.
Fill the cupcake molds only halfway, or at least leave some empty space at the top, since they are going to rise in the oven.
Use granulated sugar for this dough. Do not forget to grease the cupcake paper molds you are using, this way you will be able to easily remove the cupcakes from them. Check if the cupcakes are baked after 12 minutes, by using a toothpick.
The baking time can vary and will depend on your oven, or the baking dishes or the size of the cupcakes. In any case, if the toothpick comes out clean when you poke the cake all the way to the bottom – you’re good to go.
Full-fat coconut milk is sold in cans, usually in the Asian food section of a store. If you can’t find it, buy some full-fat coconut cream (also in a can). Leave the milk in a fridge and use the cream that forms on the top of the can. Vegan butter is just vegan margarine.
Make sure that the cupcakes are completely cold before you pipe the icing on top. If they are warm, this can result in melted icing. Leave them in the fridge for a while if you have to. When you pipe the icing, store the cupcakes in the fridge. Do not leave them out in room temperature. They might go bad or it can result in melted icing.
These measurements are enough for 6 vegan chocolate cupcakes. If you need more, make sure to adjust the measurements.
Vegan chocolate cupcakesCourse: Sweet
- For the cupcake dough:
100 g of flour (all-purpose)
15 g of cocoa powder
1/2 tsp of baking soda
120 g of sugar
120 ml of boiling water
1/2 tsp of instant coffee
60 ml of oil
1/2 tbsp of vinegar
1/2 tsp of vanilla extract
- For the icing:
230 g of icing sugar
64 g of vegan butter (softened)
2-4 tbsp of full-fat coconut milk
- Put the flour, cocoa powder and baking soda in a large bowl. Mix everything together with a wire whisk until the ingredients are well combined. Add the sugar and mix once again.
- Bring the water to boil and mix it with 1 teaspoon of instant coffee. Pour that mixture into the bowl with the dry ingredients. Then add the rest of the liquid ingredients (oil, vinegar, vanilla extract) and mix until all of the ingredients are well combined.
- Prepare 6 paper cupcake molds. Place them in a cupcake pan and spray them with non-stick spray. Heat the oven to 180 degrees Celsius (356 F). Pour the batter that you just mixed into the cupcake molds, but make sure to leave some space on top (or only fill them halfway up).
- Bake the vegan chocolate cupcakes between 12 and 20 minutes. Check if they are done every now and then, by using a toothpick. When they are done, take them out of the oven and let them cool down completely.
- While they are cooling down, make the cupcake icing.
- Put the softened butter in a large bowl. Mix it with a mixer until it becomes light and fluffy. Add the vanilla extract and keep mixing to combine them.
- Gradually add the powdered sugar and mix with a mixer, until you get a white, fluffy icing. If the icing is too thick, make sure to add some full-fat coconut milk and mix some more with the electric mixer. Transfer the icing into a piping bag.
- If the cupcakes are cold, pipe the icing on top of them (however you want). Sprinkle some desiccated raspberries over the icing (the more the better). Serve the vegan chocolate cupcakes right away or keep them in the fridge.
If you liked this recipe, make sure you check out my other recipes like:
Feel free to tell me what you think about this in the comments below, or send me the pictures of your own vegan chocolate cupcakes. If you did something differently, I would also like to hear that, I’d love to see the things you come up with.
P.S. for more recipes like this and a bunch of other stuff, follow me on Instagram, @margo_drobi.
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