Vegan Chocolate Cupcakes
This is the ULTIMATE vegan chocolate cupcake recipe. With a moist cupcake base, a rich ganache center and an indulgent vegan buttercream frosting, this is a dessert that no one will forget!
Ingredients
For Vegan Chocolate Cupcakes:
- 1 cup almond milk
- 1 teaspoon apple cider vinegar
- 1/3 cup + 1 tablespoon vegetable oil
- 2 teaspoons vanilla extract
- 3/4 cup sugar
- 1 cup cake flour
- 1/3 cup cocoa powder Dutch processed
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon instant espresso
- 1/4 tsp salt
For Chocolate Ganache Filling:
- 4 ounces vegan dark chocolate 120grams
- 1/2 cup coconut milk
- 1/4 teaspoon instant espresso
- 1 pinch salt
For Vegan Chocolate Buttercream:
- 10 oz vegan butter 300grams
- 1 oz vegetable shortening 30g
- 1/4 cup cocoa powder
- 1 oz vegan chocolate 30g
- 1 1/2 cup powdered sugar
Instructions
- Preheat oven to 175 degrees Celsius/350F. Line a 12 cavity muffin tray with cupcake liners and set aside.
- In a bowl, combine almond milk and apple cider vinegar. Leave to sit for 10 minutes before proceeding. After 10 minutes, add vegetable oil, vanilla extract and sugar to the bowl. Whisk well to combine.
- In another large bowl, sieve the flour, cocoa, baking powder, baking soda, instant espresso and salt. Add this dry mixture to your wet mixture, half at a time, and whisk till combined. Be careful to not over mix.
- Fill liners 3/4 of the way with your batter and bake for 18-20 minutes or until a skewer comes out clean. Remove the tray from oven and leave to cool to room temperature.
- Whilst the cupcakes are baking, prepare the chocolate ganache by combining chocolate, coconut milk, instant espresso and salt in a microwave safe bowl. Microwave in 30 second increments, stirring after each increment. Continue to do this until the ganache is smooth and silky. Leave to cool to room temperature or until thick and fudgy.
- Combine vegan butter and shortening in a large bowl or a stand mixer bowl. Either using electric beaters or your stand mixer with the whisk attachment, beat the butter and shortening together until light and fluffy. Add cocoa powder and salt to your mix. Whisk on high for 30 seconds. Add melted chocolate and mix on high for another 30 seconds. Finally, add your powdered sugar and mix on high until you have a fluffy, delicious chocolate buttercream (around 2-3 more minutes).
- To assemble cupcakes, cut or scoop a small cone shape out of the middle of the top of each cupcake. Be careful not to cut all the way to the bottom. Fill the cavity with your prepared Chocolate Ganache (use a spoon or a piping bag).
- Once all your cupcakes are filled, top with generous amounts of Chocolate Buttercream (use a palette knife or simply pipe buttercream on with a star tip attached to a piping bag). Let the frosted cupcakes chill in the fridge for half an hour.
- Re-melt your leftover ganache so that it is runny, but not hot. Drizzle leftover ganache on the top of your frosted cupcakes and return to fridge for 15 minutes to allow ganache to set before devouring!
- Enjoy!
Notes
TO STORE: Keep the cupcakes in an airtight container at room temperature for up to 3 days. If you need to store them for longer, refrigerate for up to a week.
TO FREEZE: To extend their shelf life further, you can freeze the cupcakes for up to 2-3 months. For best results, freeze the cupcake bases only and prepare the ganache and frosting when ready to serve.
Nutrition
Serving: 1cupcakeCalories: 396kcalCarbohydrates: 45gProtein: 3gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.4gSodium: 320mgPotassium: 106mgFiber: 3gSugar: 33gVitamin A: 902IUVitamin C: 0.1mgCalcium: 59mgIron: 2mg
Tried this recipe?Let us know how it was!