Vegan Chocolate Cupcakes

Another classic from our basic cake series, these vegan chocolate cupcakes are so much better than regular ones. You can't even tell they're vegan, they are soft, fluffy and melt in your mouth. 

This recipe makes 12 cupcakes

Ingredients:

• 320g plain flour
• 360g caster sugar
• 80g cocoa powder
• 1.5 tsp bicarbonate of soda
• 1/2 tsp baking powder
• 1 1/4 tsp salt
• 500ml canned coconut milk (not the drinking kind, the thick stuff)
• 150ml vegetable oil
• 1 tbsp apple cider vinegar

Method:

1. Preheat the oven to 140˚C Fan/Gas mark 1. Line a cupcake tin with liners.
2. In a freestanding mixing bowl, sieve the flour, sugar, cocoa powder, bicarb of soda, baking powder and salt. Mix to combine on a low speed.
3. Add the coconut milk, vegetable oil and apple cider vinegar to the dry mixture. Mix on low speed until no dry ingredients are visible. You can also mix by hand if you do not have a mixer, or use an electric beater. Be sure to scrape down the sides and the bottom of the bowl.
4. Fill each case 3/4 full. You can use an ice cream scoop, spoons or a jug full of batter to fill the cases. 
5. Bake for 45 minutes, until the top springs back. Slow baking ensures even baking, flat tops and no cracks. Test using a toothpick inserted in the middle of the cupcake, if it comes out clean, the cupcakes are done. A few crumbs on the toothpick is also fine. 
6. Allow the cupcakes to cool completely on a cooling rack before piping the buttercream. 

Vegan Chocolate Buttercream

We have a recipe for a basic vegan buttercream already, but we have amped it up for these delicious chocolate cupcakes.

Ingredients:

• 300g vegan margarine/butter - chilled
• 500g icing sugar - sifted
• 3 tsp vanilla extract/bean paste
• 2 tbsp plant-based milk (optional)
• 170g melted dark chocolate - cooled 

Method:

• Add the butter/margarine to a freestanding mixing bowl, with the paddle attachment, beat on low speed, gradually increasing to medium to make it fluffy.
• Add the icing sugar in two batches, be sure to scrape the sides and bottom of the bowl, so everything is incorporated thoroughly. 
• Continue beating for 5 minutes till all is light and fluffy. Add the extracts and melted chocolate. 
• If you think the buttercream is a little stiff, you can go ahead and add the milk (this is optional, also dependent on the weather where you are too)
• Spoon the buttercream into a piping bag fitted with a nozzle of your choice.
• You are now ready to pipe onto your cupcakes.

Cupcakes are best eaten on the day they are baked and decorated. They can be stored in an airtight container, in a cool environment for 3 days. 

The buttercream can also be frozen for 1 month. Remove from the freezer and thaw overnight in the refrigerator. Be sure to give it a thorough beating in a mixer before using.