vegan chocolate cupcakes on a cake stand

Vegan chocolate cupcakes

Name: Vegan chocolate cupcakes
Total time: 45 min
Yield: Makes 12
Ingredients: 250ml soy milk; 1 tsp vanilla extract; 80ml sunflower oil; 1 tbsp cider vinegar; 200g plain flour; 50g cocoa powder; 150g soft light brown sugar; 1 tsp bicarbonate of soda; ½ tsp fine sea salt; 150g vegan butter; 350g icing sugar; 50g cocoa powder; 1 tsp vanilla extract; a pinch fine sea salt; 1-2 tbsp soy milk

Adam Bush

Published: February 8, 2021 at 4:21 PM

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Makes 12

Easy

Total time: 45 mins

+ Cooling

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Bake a batch of dairy-free cupcakes and top with a swirl of rich chocolate frosting for an afternoon vegan treat

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Alternatives

Complete the dish

Bake these vegan chocolate cupcakes, then check out our vegan blueberry muffins, vegan chocolate cake, vegan brownies, vegan birthday cake, vegan fudge and more vegan baking recipes. We've also got plenty more easy cupcake recipes to try.

Ingredients

Nutrition

250ml soy milk
1 tsp vanilla extract
80ml sunflower oil
1 tbsp cider vinegar
200g plain flour
50g cocoa powder
150g soft light brown sugar
1 tsp bicarbonate of soda
½ tsp fine sea salt

CHOCOLATE FROSTING

150g vegan butter
350g icing sugar
50g cocoa powder
1 tsp vanilla extract
a pinch fine sea salt
1-2 tbsp soy milk

Nutrition: per serving

kcal393
fat17g
saturates4g
carbs55g
sugars41g
fibre2g
protein4g
salt0.6g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4 and put 12 cupcake cases in a muffin tin. Pour the soy milk, vanilla, sunflower oil and cider vinegar into a jug and mix well. Leave for a few minutes to thicken.
step 2

Put the plain flour, cocoa powder, sugar, bicarbonate of soda and salt into a bowl and make a well in the middle. Pour in the soy milk and whisk to make a smooth batter. Divide between the cupcake cases and bake for 15-18 minutes until well risen and cooked through. Leave to cool completely on a wire rack.
step 3

To make the frosting, whisk the vegan butter in a bowl with an electric whisk until really soft and creamy. Mix together the icing sugar and cocoa powder in a separate bowl. Whilst whisking, gradually add the icing sugar mixture a spoonful at a time, adding more once the last is incorporated. Add the salt and enough soy milk to make a smooth, pipeable icing. Scrape into a piping bag with a star nozzle.
step 4

If the tops of the cupcakes have peaked, trim with a small serrated knife to make flat surfaces. Pipe the icing onto the top of each of the cupcakes to serve. Keeps for two-three days in an airtight container.

Discover more vegan baking ideas

Vegan Brownies Recipe

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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