Vegan Chocolate Cupcakes

  • For the cupcakes
  • 1 1/2 cups plain flour
  • 1 cup sugar
  • 1/4 cup good quality cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • Pinch ground cinnamon
  • 1 cup plain (unsweetened) almond milk
  • 6 tbsp vegetable oil
  • 1 tbsp balsamic vinegar
  • 1 tsp vanilla extract
  • For the frosting
  • 1/3 cup virgin coconut oil
  • 1/4 cup packed light brown sugar
  • 1 tsp vanilla extract
  • 1/2 cup good-quality cocoa powder (for chocolate frosting only)
  • 2 cups icing sugar, sifted
  • 6 tbsp almond milk
  • Pink food colour

Preheat the oven to 180°C and line muffin cups with 15 paper liners.

Sift the flour, sugar, cocoa, baking powder, baking soda, salt and cinnamon into a large whisking bowl. Add the almond milk, oil, balsamic vinegar and vanilla and whisk well, until the batter is smooth. Spoon the batter into the paper cups (and ice cream scoop makes tidy work of this) and bake the cupcakes for about 20 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cupcakes completely before frosting.

For the frosting, beat the coconut oil and brown sugar well until smooth. Add the vanilla and cocoa powder and beat well. Stir in 1 cup of the icing sugar, beating until smooth and then add the almond milk, followed by the remaining 1 cup of icing sugar, again beating well until smooth and fluffy. For pink frosting, omit the cocoa powder and add pink food colour instead.

Spread or pipe the frosting onto the cupcakes and chill until ready to serve.

The cupcakes will keep for up to 3 days.

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