Vegan Chocolate Cupcakes

These Chocolate Cupcakes are vegan-friendly (promise you’d never even know), fluffy, and soft with just the right amount of oomph to satisfy your sweet spot. Oh yes, and just in time for your weekend baking adventures xx

Makes: 12 cupcakes

Ready in: 30mins - 3hrs (dependent on icing)

Ingredients

Cupcakes

• 1 1/2 cups plain flour (I used wholemeal)

• 3 tbsp cacao powder (I used @tropeaka)

• 1 cup sugar (I used coconut)

• 1 tsp baking soda

• 1 tsp white vinegar

• 1 tsp vanilla essence

• 5 tbsp oil of coconut oil, melted

• 1 cup plant-based milk (I used soy)

Icing (optional)

• ¾ cup of canned coconut cream, chilled (see notes)

• 1 ½ cups dark chocolate chips, melted

Topping (optional)

• hundreds of thousands

Method

Step 1. Preheat the oven to 180C. Line a 12-count muffin tray with muffin liners and, set aside

Step 2. Combine flour, cacao, sugar, baking soda, and mix well

Step 3. Add the vinegar, vanilla essence, coconut oil, and milk. Mix well, until combined

Step 4. Pour the cupcake batter evenly amongst the muffin tins and bake the cupcakes for 15-17 minutes, or until a fork comes out clean. Remove from oven and allow to cool

Step 5. Optional: Heat chilled coconut cream in the microwave for 20 seconds or until just warm. Combine the melted dark chocolate and coconut cream in a medium-sized bowl until combined. Place mixture in the fridge for 2- 3 hrs and once it has turned into a firm gel whisk until fluffy

Step 6. Frost the cupcakes, add desired toppings and enjoy

Notes: Only use the firm, white solid part off the top of the chilled coconut cream. Avoid using any liquid parts

Storage: Store in an airtight container at room temperature for up to three days

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