Recipe

Vegan Chocolate Chip Cupcakes

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Method

  • Step 1Preheat the oven to 180C.
  • Step 2First mix the vinegar and soya milk together and set aside.
  • Step 3Chop the chocolate into smallish pieces.
  • Step 4In a large bowl mix the flour, cocoa powder, salt, bicarbonate of soda and chocolate.
  • Step 5Mix the sugar, oil and vanilla into the milk and then pour into the bowl with the dry ingredients. Mix well.
  • Step 6Spoon into cupcake cases and bake for 15 minutes or until a skewed inserted in the middle comes out clean. Cool on wire racks.
  • Step 7When they are completely cool make the buttercream icing.
  • Step 8Beat the icing sugar, cocoa powder and salt together in a food mixer until it looks like fine sand. Add the vanilla and then the milk a little at a time.
  • Step 9Turn the speed up and beat until the colour has lightened and the icing is fluffy.
  • Step 10Put into a piping bag with a star nozzle and pipe onto your cupcakes. Decorate with a chocolate button and some grated chocolate. Enjoy!!

Recipe and images by thegingervegan.com

Ingredients

  • 300 ml soya milk
  • 2 tsp cider vinegar
  • 240g self raising flour
  • 200g sugar
  • 100ml rapeseed oil
  • 100g @cocoarunners cooking chocolate buttons
  • 60g cocoa powder
  • 1 tbsp vanilla extract
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 320g icing sugar
  • 75g cocoa powder
  • 115g vegan butter
  • 2 tbsp soya milk
  • Pinch salt