Easy chocolate cupcakes recipe

Vegan, easy.

Moist chocolate sponge cupcakes, with a core of fudgy chocolate sauce, topped with a whipped & rich chocolate buttercream, finished off with a homemade chocolate gold stamp. Heavenly!

A chocolate lovers dream.

Preparation- 40 minutes

Baking time- 18-20 minutes

Makes- Around 10

Level- Easy

…

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

-5 tablespoons of cocoa powder

-1 teaspoon of vanilla bean paste (you can use extract)

-1 teaspoon of dairy-free milk (if needed)

Ingredients for the core

-Chocolate fudge sauce (I use Natures Charm)

…

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- Fill the cases 3/4 full with the delicious 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.

Fill the core (optional)

Step 1- Using an apple corer, core the middle of the cupcakes.

Step 2- Add the fudge sauce into a piping bag and pipe some sauce into each cupcake.

To make the frosting

Step 1- Cream the butter in a bowl, on high speed until creamy. I use my stand mixer with the 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 open star tip nozzle.

Step 4- Pipe a swirl of buttercream onto each cupcake.

To decorate, I drizzled on some more fudge sauce and topped each cake off with a gold chocolate stamp.

Custom Stamp- Artisare. 

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 eaten within a few days.

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