Vegan Chocolate Cupcakes
Category
Kids
Servings
16 cakes
Prep Time
20 minutes
Cook Time
25 minutes
This recipe is SUPER EASY and you will only need common ingredients you already have in your cupboard.
Author:Pauline
Ingredients
-
All-purpose Flour - 180g
-
Unsweetened Cocoa Powder - 65g
-
Baking Soda - 4 tsp
-
Kosher Salt - ½ tsp
-
Olive Oil - 120ml
-
Water(At room temperature) - 315ml
-
Pure Vanilla Extract - 10ml
-
Apple Cider Vinegar - 14ml
-
Chopped Dark Chocolate - 55g
-
Unsweetened Cocoa Powder - 4 tsp
-
Kosher Salt - ½ tsp
-
Whitworths Light Soft Brown - 100g
-
Vegan Butter - 110g
-
Creamy Peanut Butter - 60g
-
Pure Vanilla Extract - 5ml
-
Salt - to taste
-
Almond Milk - 1 tsp
Ingredients for Cupcakes
Ingredients for Peanut Butter icing
Directions
For the chocolate cupcakes
Preheat your oven to 180 C. Line your muffins tins with 16 paper liners. And put aside.
Whisk the ingredients in a mixing bowl until combined – flour, cocoa, baking soda, salt and sugars.
Then slowly add the olive oil, water and vanilla.
Whisky all these ingredients until the batter is well combined.
Drizzle the apple cider vinegar – the vinegar will react with your batter, making it light and frothy.
Pour the mixture into your cupcake tins.
Bake for 21 minutes and set aside to rest and cool down before icing.
For the peanut butter chocolate buttercream
Melt the chocolate. Set aside to cool.
Mix the sugar, cocoa powder, softened butter and peanut butter until the mixture is combined.
Then beat until the mixture is light and fluffy for 5 minutes.
Drizzle the chocolate, vanilla, milk and salt. Mix again.
Once your cupcakes are cooled down, fill a pipping bag with your Peanut Butter Icing to decorate.
Leave a comment
Please note, comments must be approved before they are published