Vegan Chocolate Cupcakes
These Vegan Chocolate Cupcakes have a dairy and egg-free chocolate sponge, and dairy-free chocolate buttercream and are topped with vegan sprinkles.
Servings: 12 Cupcakes
Ingredients
To Make the Vegan Chocolate Cupcakes
- 150 g Self-Raising Flour
- 50 g Cocoa Powder
- 200 g Light Brown Sugar
- 1 tsp Baking Powder
- 200 ml Dairy-Free Milk
- 50 ml Vegetable Oil
- 1 tsp Vanilla Extract
- 1 tbsp White Wine Vinegar
- 75 g Dairy Free Chocolate Chips
For the Vegan Chocolate Buttercream
- 400 g Icing Sugar
- 50 g Cocoa Powder
- 200 g Dairy-Free Spread
Instructions
To Make the Vegan Chocolate Cupcakes
- Preheat the oven to 180C (160C Fan) and line your muffin tin with 12 cupcake cases.
- In a bowl mix together the flour, cocoa powder, sugar, and baking powder until evenly distributed.
- Pour in your milk, vegetable oil vanilla and vinegar and mix until all combined.
- Fold through the dairy-free chocolate chips until they are evenly distributed.
- Split the mixture into your 12 cupcake cases.
- Bake in the oven for around 22-25 minutes. Until they spring back when touched. Leave to cool completely.
To Make the Vegan Chocolate Buttercream
- Add your icing sugar, cocoa powder and dairy-free spread to a large bowl and mix until completely combined. If you find the mixture is too thick add 1tsp of dairy-free milk and mix again. Repeat until the buttercream is the desired consistency.
- Pipe onto your cupcakes and decorate with some vegan sprinkles.
Notes
- These Vegan Chocolate Cupcakes will last for 3+ days in an airtight container.