CHOCOLATE CUPCAKES
How to make a perfect cupcake with chocolate! Made without eggs or dairy, this chocolate cupcake recipe is delightfully moist and fluffy.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Course: Dessert
Cuisine: baking, vegan
Servings: 12 Cupcakes
Calories: 237kcal
INGREDIENTS
FOR THE CUPCAKES:
1/3 cup/ 100 grams of Dairy-Free Spread I use Vitalite
1/2 cup/ 140 grams of Caster Sugar
1 tsp of Vanilla Extract
2/3 cup/ 240 ml of Soy Milk
1 1/4 cups/ 250 grams of Plain Flour
1/2 cup/ 50 grams of Cocoa Powder
1 tsp of Baking Powder
1/2 tsp of Bicarbonate of Soda
1/2 tsp of Salt
1 tbsp of Lemon Juice
FOR THE GANACHE:
1.5 oz/ 50 grams of Dark Chocolate roughly chopped
1/3 cup/ 75 ml of Coconut Milk canned, full-fat
DECORATION:
1 tbsp of Cacao Nibs optional
INSTRUCTIONS
MAKE THE GANACHE:
1. Heat the coconut milk in a small saucepan over low-medium heat until small bubbles form around the edges.
2. Take off the heat, and add the chopped dark chocolate. Mix until smooth and store in the fridge overnight, or in the freezer for an hour.
MAKE THE CUPCAKES:
1. Preheat the oven to 180C/ 350F. Line a muffin tin with 12 cases of muffins.
2. Cream together with a dairy-free spread and sugar with a wooden spoon in a big mixing bowl, Stir the vanilla extract.
3. Mix the flour cocoa powder, baking powder, baking soda, and salt together in a different bowl In 4-5 increments, alternate adding the dry ingredients and the soy milk to the bigger bowl folding after each addition.
4. Stir in the juice from the lemon. The mixture will increase in volume as the lemon juice reacts with the bicarbonate of soda. In order not to lose any air bubbles, fold softly.
5. Between the 12 muffin cases, divide the cupcake batter. Tip: to equally portion the mixture out, use a ladle or ice cream scoop!
6. Bake the cupcakes at 180 degrees for 15-20 minutes till an inserted toothpick comes out clean. For a few mins, allow to cool in the tin, then move to a wire rack to cool entirely.
DECORATION:
1. Move the cooled ganache to a star-nozzle-fitted piping bag. Pipe in a swirl on the ganache, beginning from the outside. Sprinkle and enjoy it on the cacao nibs!
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