Vegan chocolate cupcake is not only delicious but also very nice to look at and will be a big hit at your parties, especially children’s parties since they love chocolate. If you want, you can make simple vegan chocolate muffins and skip the chocolate frosting; they will still be very good and much simpler and quicker, or you can add some plant-based whipped cream sprinkled with cocoa or flavored with cinnamon. In short, they are very versatile and tasty. If you are wondering how to prepare chocolate frosting, then you are in the right place; you will see how easy it is, and it will be perfect not only for decorating cupcakes but also for filling your cakes. These vegan cupcakes are easy to make, and you can get your kids to help decorate them, simply with colored sprinkles or themed decorations. They are also perfect as Halloween cupcakes, Christmas cupcakes, or for birthday parties. In short, they are very versatile and delicious. If you want, you can also add chocolate chips inside the muffins, resulting in really tasty vegan muffins with chocolate chips. I also recommend trying the Vegan Ginger Cookies. They are very easy to make and can be added as decoration to the chocolate frosting. Now let’s see how to make Vegan Chocolate Cupcakes, and if you try them, let me know. Barbara
Here are other delicious recipes I recommend trying:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 12 Hours
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients to prepare Vegan Chocolate Cupcakes
- 1 1/4 cups spelt flour
- 3 tbsp sunflower seed oil
- 1 tbsp potato starch
- 1/2 cup unsweetened cocoa powder
- 1/3 cup brown sugar
- 2/3 cup soy milk (or other plant-based milk)
- Half packet cream of tartar (with a pinch of baking soda)
- 7 oz soy whipping cream
- 7 oz dark chocolate
Tools
- Electric Whisk
- Muffin Tin
How to prepare Vegan Chocolate Cupcakes
Let’s start preparing the Vegan Chocolate Cupcakes. First, prepare the frosting that needs to rest in the refrigerator, preferably overnight, so it will be well chilled and whip well. Pour the cream into a saucepan, bring it to a boil, then remove it from the heat and add the dark chocolate in small pieces. Stir until everything melts and the cream is smooth. Refrigerate for a few hours or better yet for the whole night.
Pour the milk, sugar, and oil into a bowl and work with an electric whisk for 1 minute, or if you have a stand mixer with the K-beater.
Then add the flour, starch, cocoa, and cream of tartar with the baking soda, and continue working for a couple of minutes until you have a smooth, lump-free creamy mixture.
Pour the batter into the muffin liners and bake in a preheated static oven at 350°F for 20 minutes. Once baked, remove from the oven and let them cool completely.
Retrieve the chocolate from the refrigerator, it will be very firm, work it with a spoon, and then with an electric whisk to whip the frosting well. It will start to fluff up and become lighter.
Pour the frosting into a piping bag and decorate each muffin. If you like, decorate with sprinkles, hazelnut grains, or your preferred decorations. Store Vegan Chocolate Cupcakes in the refrigerator for at least 30 minutes before serving.
How to store Vegan Chocolate Cupcakes
Store the Vegan Chocolate Cupcakes in the refrigerator for 2/3 days, preferably in a cake dome or in a closed container
