Hot chocolate or a cupcake for dessert? Why not both! These cupcakes are packed with chocolate flavour and topped with a whipped cream buttercream and vegan mini marshmallows. A delicious treat for any occasion.
Ingredients:
220g all purpose flour
120g granulated sugar
50g brown sugar
280g soy milk
115g neutral oil
30g apple cider vinegar
2tsp baking powder
60g cocoa powder
0.5tsp baking soda
0.5 tsp table salt
Optional: 18 small squares of chocolate to add to the centre of each cupcake.
Frosting: 100g vegan whippable cream
260g powdered sugar
100g vegan cream cheese
110g vegan butter
Garnish: Vegan mini marshmallows
Grated vegan chocolate
Method:
Combine soy milk and apple cider vinegar and set aside to curdle into a vegan “buttermilk”. Mix flour, sugar, salt, cocoa powder, baking powder and baking soda in a bowl. Add the curdled soy milk, evaporated coconut milk and oil and whisk to combine. Add the batter to approximately 18 (less if you don't add a chocolate square) muffin liners in a cupcake tray, and press a square of chocolate into the centre of each (making sure it's completely immersed in the batter. Bake at 180C for about 17 mins until a toothpick inserted comes out clean (except for any melted chocolate in the centre). Leave them to cool completely before frosting. Make the frosting by beating vegan cream cheese until softened, add vegan butter and beat again until soft. Gradually add a powdered sugar until all is incorporated, add whipping cream and keep whipping until you have a light and fluffy frosting that forms stiff peaks. Transfer to a piping bag and pipe on top of your cupcakes. Decorate with mini marshmallows (I used Dandies) and some grated vegan chocolate. Enjoy!
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