Vegan Chocolate Cupcakes
This recipe is so easy and you will only need staple ingredients you already have in your cupboard. Switch to vegan cupcakes and taste the difference
Vegan Chocolate Cupcakes with Peanut Butter Icing
Whitworths Sugar
16 cakes
20 minutes
25 minutes
Kids
This vegan chocolate cupcake recipe is so easy and you will only need staple ingredients you already have in your cupboard. Switch to vegan cupcakes and taste the difference
Ingredients
Ingredients for Cupcakes
- All-purpose Flour - 180g
- Unsweetened Cocoa Powder - 65g
- Baking Soda - 4 tsp
- Kosher Salt - ½ tsp
- Whitworths Golden Caster Sugar - 140g
- Whitworths Light Soft Brown Sugar - 100g
- Olive Oil - 120ml
- Water(At room temperature) - 315ml
- Pure Vanilla Extract - 10ml
- Apple Cider Vinegar - 14ml
Ingredients for Peanut Butter icing
- Chopped Dark Chocolate - 55g
- Whitworths Icing Sugar
- 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
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.