To frost these we used a new tool we’ve acquired which is a Wilton Dessert Decorator Pro. So happy to hear that Valerie. Classic vegan chocolate cupcakes topped with the smoothest, silkiest vegan chocolate buttercream and chocolate shavings. the best vegan cupcakes i’ve ever tried and i’ve been vegan for 3 years! If you weigh your flour you will have the best chance of a fail proof recipe. Then I transfer the batter to my measuring jug that has an easy pouring nozzle (half the batter at a time as my jug is not super large) and then use the jug to pour the batter into the cupcake liners. Can I use a different vegetable oil? It’s perfectly moist with a rich dark chocolate flavor that’s made even richer with a thick layer of vegan chocolate … Add the soy milk, vanilla, oil, applesauce and vinegar and mix in. When your cupcakes are cooled, pipe on the frosting and sprinkle with grated vegan chocolate shavings. The cupcake recipe was absolutely incredible, but I found the icing to be slightly off. (I was short on ingredients so I did have to skip the applesauce and instead I just added a little extra oil. But where there are weights given in the recipe, and you have a food scale (I recommend a food scale!) Why is there vinegar in this recipe? The frosting was good, but the cupcakes were perfect even plain. But still turned out great!). I nearly always use either almond or oat milk in baking but soy is also a good substitute. Is there no Baking Powder in this recipe!? Omg!!! Can I turn this into a layer cake? Haha, it’s definitely a professional tasting recipe that somehow is super easy to make at home. Mi familia los devoró! Preheat the oven to 180C/160C Fan/Gas 4. You can also bake it in a cake pan for a perfectly moist vegan chocolate cake! Sure, this recipe adapts to two 7-inch cake layers. As an Amazon Associate I earn from qualifying purchases. Single types of flour will not work in this recipe, it needs to be a gluten-free all purpose flour blend and the recipe needs some adjustments to make it work perfectly. Chocolate and mint are always a good pairing in my book and the combination in these cupcakes is a total winner. They are super simple to make, using very simple ingredients but the results will shock and astound you because no one in the world will be able to tell these are vegan cupcakes by the taste. Home » Recipes » Vegan Gluten-Free Chocolate Peppermint Cupcakes. . I don’t use an electric mixer for the cupcakes themselves, but I do use it for the frosting. We do have a vegan chocolate frosting that uses very little butter as well. We used it for piping the whipped cream onto the apple cake in our vegan whipped cream video. Genius!! I made your vanilla buttercream frosting instead of the one here. I know extra virgin olive oil is an odd choice, but I have always loved it for baking and never had an odd flavor resulting from using it. So the cupcakes are just a simple case of throwing everything into a mixing bowl and whisking it up with a hand whisk. I get so frustrated when vegan recipes ask for crazy ingredients. Definitivamente los volveré a hacer. These vegan chocolate cupcakes are totally irresistible. . I’ve read in some recipes that it’s been swapped with vegan yogurt. This may be the healthiest cake I’ve made, but you’d never know it by eating it. then you might as well weigh them for perfect accuracy. Pour the dry ingredients into the bowl with the wet ingredients. You may need less (higher water content vegan butter) or more (lower water content vegan butter). Can I use rice flour, almond flour, coconut flour in these cupcakes? This recipe for Vegan chocolate cupcakes with chocolate mousse frosting is super cheap / budget-friendly, quick & easy to make… Made with wholesome, basic ingredients that you probably already have the ingredients in your kitchen waiting for you! And it’s usually close but not exact. Of course, the vegan gf cupcakes are best the 1stday, but the cake & frosting stay fresh & yummy in an airtight container, kept out of direct sunlight for 3 days. These are soooo good. Yes it would affect the recipe to remove the cocoa, if you want a vanilla cupcake recipe, we do have one on the blog. The cake texture was beautiful and the frosting was perfect. I reckon you can use any non-dairy milk, but the ones I’ve tested are almond and soy. Gracias por enseñarnos!! Will definitely make again! Add in the soy milk slowly, only as much as needed to get the right consistency. I usually weigh other ingredients like sugar and cocoa as well, but these are less crucial. You can make your own homemade vegan butter, we have a great recipe for it, but it’s not my favorite for use in frostings, though it works great in other baked goods. And for those who are newer to vegan baking, ‘vegan butter’ just refers to a vegan buttery spread, yes, like margarine – but not all margarine is vegan. Hi Anna, I think vegan yogurt would work! Hi Jazmin, I don’t recommend this at all. If you want to use coconut oil then make sure it’s melted first. I have made vegan cakes before and they have always come out “Doughy and condensed” , These vegan chocolate cupcakes are ultimately moist, fluffy, spongey and topped with the most deliciously rich smooth and silky vegan chocolate buttercream you’ve ever tasted. Thank you! Stir together with a wooden spoon, using a figure of eight motion. Have a good week-end, You could definitely try replacing the milk with booze, but my experience has been that it hasn’t worked all that well. ★☆ Mix in the coffee granules and salt, ensuring there are no lumps. You don’t need much at all! Alternatively you can replace it with a flax egg. In a separate bowl, sift flour, cocoa powder, bicarbonate of soda and baking powder. Hi, I was wondering if this recipe would work well as mini cupcakes? Set aside. You spoon the flour into the cup and then level off with a knife. Rude or insulting comments will not be accepted. ★☆ Hi Rae, the egg replacement in the applesauce, but what makes these rise is the baking soda/vinegar combination. Hi Riley, glad you enjoyed the cupcakes. Like our kahlua frosting. Use a hand whisk to whisk out any big lumps. Comment document.getElementById("comment").setAttribute( "id", "a42d376aeb2805d3b9b58beab9de65ca" );document.getElementById("e4ca150519").setAttribute( "id", "comment" ); Hi I’m Alison Andrews! I’ll be working my way through the rest of your cake recipes now … . How do I store these vegan chocolate cupcakes? Use a hand whisk to whisk out any … I only link to products I absolutely love and use myself. You can bake the cupcakes the day before, seal tightly at room temperature and then frost them. These vegan chocolate cupcakes are light, fluffy and made in just one bowl! These are incredible! My favorite oils to bake with are extra virgin olive oil, canola oil and coconut oil. In all my years of baking I have never loved the piping bags and always use a piping syringe. Let cool for a few minutes and then remove the cupcakes from the cupcake tray and transfer to a wire cooling rack to cool completely. Whisk the ingredients until they are just combined; do not over whisk. These chocolate vegan cupcakes are easy to make and even easier to eat. These vegan chocolate cupcakes are the perfect place to start. I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! Do we have to use apple sauce and and vinegar or can we miss those two things? Kitchen tools needed to make this dairy-free chocolate ganache. Make sure that your cupcakes are completely cool before frosting them otherwise it will melt. I never comment on recipes, but holy god, thank you for creating this! Leave to cool completely in the tins before decorating. These cuties are definitely easier than baking a full cake, which is why I suppose cupcakes are so popular. Is there any way I could make these cupcakes without the chocolate (or would that effect the recipe? Hello, May I ask if I can use just raw cane sugar instead of a mix of brown and white sugar? Stunning result, I’d say better than usual recipes (non vegan / gluten free), came out beautiful, thank you for sharing the recipe. You can make the frosting while the cupcakes are baking, so you don’t add extra time to the recipe. Can I use almond milk instead of soy milk? Drain cashews, place in the food processor together with maple syrup, coconut cream, lemon juice, coconut butter, vanilla extract, and cocoa powder. The vegan chocolate cupcakes and whipped ganache frosting can be made ahead of time. I would be happy to be served these in a restaurant, they were really wonderful! Line two 12-hole cupcake tins with 20 paper cupcake cases. These failproof vegan chocolate cupcakes should be a staple in every baker’s household! And thank you for creating a bunch of easy cupcake recipes! I used canola oil in this recipe but any vegetable oil will do the job. Whisk together the soya milk and cider vinegar in a jug. I also used coconut milk for my plant-based milk choice because it’s all I had on hand. Would that work in this case? Please do us a favor and rate the recipe as well as this really helps us! Preheat the oven to 350°F (180°C) and line a cupcake tray with cupcake liners. This is because it’s based on coconut oil so it can go very soft at room temperature especially if you’re having hot weather and very hard in the fridge. Don’t skip it. — or would it mess with the outcome? These may just be the perfect gluten-free vegan chocolate cupcakes!! With double the peanut goodness, they’re rich in flavour and look gorgeous. ★☆ In a large mixing bowl, stir together the soy or rice milk, vinegar, sugar, vegetable oil and vanilla … Thanks a million for the awesome review! This vegan chocolate cupcakes recipe is based on our recipes for vegan chocolate cupcakes with mint buttercream frosting and our gluten-free chocolate cupcakes. We have an amazing gluten-free chocolate cupcake recipe that you will absolutely love, I recommend you try that one. Add your non-dairy milk in slowly and only use as much as needed to get to the right consistency, you might not need as much as I use or you might need a small bit more. Thanks for the great review! About Me →, This post may contain affiliate links. Applesauce? The cake is moist, swirled, fluffy and so flavorful, and they are just swirled enough to be able to taste both flavors. Blend the mixture and gradually pour in the soya milk until your icing is the desired consistency. Can I swap out the milk with red wine or kalua or Bailey? This recipe was a huge hit at my house! ★☆ Vegan cake batters do not respond well to resting at all. *For the frosting, the amount of non-dairy milk you will need to add will depend on the water content of the brand of vegan butter you use. Source by rumeysaa5842. I don’t think the baking powder could do any harm but I don’t usually find it necessary, if I have the baking soda/vinegar combo it creates a lovely rise and a very light and fluffy texture. The bases also … Yes you definitely can. Rude or insulting comments will not be accepted. If so, do you have a recommendation for bake time? That is wonderful! I decided to call this a ‘classic’ vegan chocolate cupcakes recipe because this is really a classic recipe you’ll come back to again and again. See the tips section for other ways to decorate. Hi, what was the egg replacement in this list? These super easy vegan peanut butter chocolate cupcakes are soft, airy and moist. And then I weigh it and see how close I got. Everyone needs a basic vegan chocolate cupcake recipe. ), Hi Jasmine, so glad you enjoyed them! They may be loaded with antioxidant-rich dark chocolate and instead of eggs they use healthy beetroot purée but saying they are healthy would simply be lying! There really isn’t much mystery to vegan baking but I know a lot of people can be put off by a list of strange and exotic sounding ingredients. Flour measures are very easy to go wrong, through no fault of yours, flour is just tricky! Please read my disclosure policy. Slowly add to … For the recipe you will Please read my. Esta receta es ridículamente sabrosa!!!! Fluffy and moist :)). Best cupcakes ever!!! *Recipe adapted from our Vegan Chocolate Cupcakes with Mint Buttercream Frosting. My husband said I should open a cafe and sell them. I also filled them with vegan caramel and topped them with toasted coconut No, if you want to make these cupcakes gluten-free then see the answer above. Your email address will not be published. Set aside. I made these for my husband’s birthday (as he is a chocolate fiend) and they were absolutely incredible! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. You just need to give it a quick whisk with your hand whisk until well combined. The perfect vegan chocolate cupcake recipe. Prepare your frosting by adding the vegan butter, powdered sugar, cocoa powder, vanilla and salt to a mixing bowl. Where is the egg replacer in this recipe? Thank you for your recipes, they are great. Vegan Gluten-Free Chocolate Peppermint Cupcakes. I don’t mean you can’t mix it properly, I just mean you don’t want to keep whisking way past the point when everything is properly combined. For the Classic Vegan Chocolate Cupcakes: For the Classic Vegan Chocolate Buttercream Frosting: *Weigh your flour for the most accurate results. If refrigerated, they can keep for up to 7 days but should be individually wrapped then placed in an air-tight container for storage. The Best Ever Vegan Cupcake Recipe. Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan and the author of Simple Vegan Dinner Recipes, a digital program created so that you always know the answer to: 'What's For Dinner?' For the recipe you will need 2 x 12-hole cupcake tins, lined with cupcake cases. This is going to be my go to recipe from now on. The main difference I see is that different brands have slightly different water contents, a brand that is more firm at room temperature will have a lower water content than one that is always very spreadable. Thanks a million. Funnily enough though I don’t always find an egg replacer to be necessary at all, if you look at our vegan vanilla cupcakes, those work great without it. I didn’t want this to happen again, so I added 1/5 Tsp of Baking Powder. There are two things that are super important in vegan cakes, don’t overmix and bake straight away. So happy to hear that Eric! 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