Vegan Chocolate Cupcakes with Buttercream
Ingredients
Cupcakes
- 300 ml soya milk
- 2 tsp cider vinegar
- 240g self raising flour
- 200g sugar
- 100ml rapeseed oil
- 100g @cocoarunners cooking chocolate buttons
- 60g cocoa powder
- 1 tbsp vanilla extract
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
Buttercream
- 320g icing sugar
- 75g cocoa powder
- 115g vegan butter (I use @bakewithstork)
- 2 tbsp soya milk
- Pinch salt
Preparation
Mix the vinegar and soya milk together and set aside.
Chop the chocolate into smallish pieces.
In a large bowl, mix the flour, cocoa powder, salt, bicarbonate of soda, and chocolate.
Mix the sugar, oil, and vanilla into the milk mixture, then pour into the bowl with the dry ingredients and mix well.
Spoon into cupcake cases and bake for 15 minutes at 180C or until a skewer inserted in the middle comes out clean. Cool on wire racks.
When completely cool, make the buttercream: Beat the icing sugar, cocoa powder, and salt together in a food mixer until it looks like fine sand.
Add the vanilla and then the milk a little at a time. Turn the speed up and beat until the colour has lightened and the icing is fluffy.
Put the icing into a piping bag with a star nozzle and pipe onto the cupcakes.
Decorate with a chocolate button and some grated chocolate. Enjoy!
Tips
Use cooking chocolate buttons from @cocoarunners for fantastic results.
Subscribing to a dark chocolate box makes a great Christmas gift for chocolate lovers.
