Vegan.
My favourite chocolate bar growing up was always the ‘Crunchy Bar’. Chocolate with a delicious sweet and extremely sticky honeycomb filling- perfect for a sweet tooth!
I’ve adapted the ‘Crunchy bar’ into a vegan version and included it ontop cupcakes, which tastes incredible!
I love the combination of the rich cake along with the crunch from the honeycomb.
Vegan chocolate cupcakes with a silky chocolate buttercream, with a smooth ganache and vegan honeycomb chunks- heavily!
Preparation- 40 minutes
Baking time- 18-20 minutes
Makes- Around 10
Level- Easy
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Ingredients for the cake
-240ml of dairy-free milk
-1 teaspoon of apple cider vinegar
-210g of self-raising flour
-2 tablespoons of cocoa powder
-100g of golden caster sugar
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of coconut oil (melted)
Ingredients for the buttercream
-120g of dairy-free butter
-250g of icing sugar
-4 tablespoons of cocoa powder
-1 teaspoon of vanilla bean paste (you can use extract)
-1 teaspoon of dairy-free milk (if needed)
Extras
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To make the cupcakes
Step 1- Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases.
Step 2- In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
Step 3- In a large mixing bowl, sift the flour, cocoa powder, sugar, baking powder and bicarbonate of soda.
Mix well to combine.
Step 4- Add the melted coconut oil to the ‘buttermilk’ and whisk to combine.
Step 5- Add the wet ingredients into the dry and mix until a smooth batter.
Step 6- On top of the cookie base, fill the cupcake cases 3/4 full with the batter.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 7- Pop the cakes into the preheated oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
Step 8- Place the cupcakes on a cooling rack and allow to cool fully.
Once cool, pop them into a sealed container to keep them fresh before frosting/decorating.
To make the frosting
Step 1- Cream the butter in a bowl, on high speed until creamy. I use a stand mixer with a balloon whisk attachment.
Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar, cocoa powder and vanilla bean paste/extract.
Whizz together until fluffy & fully combined.
Add a splash of dairy-milk if the buttercream is too thick.
Step 3- Transfer the buttercream into a piping bag fitted with a round tip nozzle.
Step 4- Core the cupcakes and pipe some of the frosting into each cupcake.
Step 5- Pipe a swirl of buttercream onto each cupcake.
To decorate, I drizzled over some chocolate ganache sauce and added on vegan honeycomb.
Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature.
Best to add the honeycomb when you’re about to serve the cakes as it can have a habit of melting.
Best eaten within a few days.
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