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Vegan Chocolate Cupcakes

Vegan Chocolate Cupcakes

These chocolate cupcakes are quick, easy and snack sized. Perfect for when you don't want to bake a whole chocolate cake for fear of eating it all in one sitting!

Dairy free. Vegan. Nut free.

Bake time: 20 minutes

This recipe makes: 14 cupcakes

You will need:

Cupcakes

 Icing:

  • 150g chocolate
  • 75g cream or coconut cream

Optional extras you can add into your cupcake mix:

  1. Add 1/3 cup mini chocolate chips
  2. Add a peanut butter swirl to the top of the muffins before baking
  3. Add 1/2 cup of hazelnut meal* or almond meal for a nutty flavour *simply blitz up toasted hazelnuts in a blender until you have a sandy hazelnut flour.

    Method: 

    • Pre-heat oven to 160 degrees C fan bake and line a muffin tray with cupcake cases.
    • Empty chocolate base packet into the bowl. Add in any extras now. Into the same bowl add vegetable oil, vinegar and water. Mix until fully combined.
    • Distribute batter into 12 cupcake cases and bake for 18-20 minutes or until a skewer comes out clean.
    • Transfer to a wire rack to cool down completely.
    • Once cooled, make the icing. Using a double boiler method, gently melt the chocolate and cream together. Take off the heat and let it cool down for 20-30 minutes. It’s ready when picked up with a spoon and doesn’t fall off. Keep waiting if it’s not quite ready! Keep an eye on it, as sets quickly if left for too long.
    • Spoon onto cupcakes and shape with the back of a spoon. Alternatively, you can use a piping bag.

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