Vegan Chocolate Cupcake
These Vegan Chocolate Cupcakes are light, moist and fluffy! With a chocolate ganache filling and crowned with finger licking vegan whipped frosting
Preheat oven to 350 F.
First mix together the soy milk and apple cider vinegar and set aside. The mixture will curdle.
In another bowl mix together the flour, cocoa powder, baking soda, baking powder and salt.
Add the sugar, oil and vanilla extract to the milk mixture and mix well.
Chop the chocolate into small pieces and melt in a bowl set over another bowl filled with hot water, or a bain marie. You can also melt in the microwave in 30 second bursts, stirring between each one.
Add the milk mixture to the flour mixture and mix well. Then add in the melted chocolate and mix until smooth.
Spoon straight into cupcake cases to fill them 3/4 full.
Bake at 350F for around 17 minutes or until a skewer inserted in the middle comes out clean.
Transfer to a wire rack to cool.
To make the ganache chop the chocolate into fine pieces.
In a small pan heat the soy milk and sugar until it just comes to the boil, then pour over the chocolate and stir until smooth.
Once the cupcakes are cool make a hollow in the top of the cupcake with an apple corer or small teaspoon and pour in the ganache. Place the piece of cake you removed back on top of the hole.
- Use a preheated oven.
- Don’t overmix the batter. You just need to give it a quick whisk with your hand whisk until well combined.
- Not all sugar is vegan so look for organic sugar.
- You can use lemon juice as an alternative to the apple cider vinegar.
- You can replace soya milk with almond milk.
Calories: 388kcal | Carbohydrates: 44g | Protein: 5g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 28mg | Sodium: 171mg | Potassium: 295mg | Fiber: 3g | Sugar: 24g | Vitamin A: 414IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 3mg