Easy Vegan Chocolate Cupcake Recipe

Our favourite way to make the perfect chocolate cupcake

Preparation time: 30 minutes
Baking time: 25 minutes
Serves: 20 cupcakes

Ingredients you'll need for the cupcake: 

• 350ml Unsweetened Soya Milk
• 300g Caster Sugar
• 300g Plain Flour
• 100g Dairy-Free Butter
• 200g Dairy-Free Chocolate 
• 1 tbsp Apple Cider Vinegar
• 1 tsp Bicarbonate of Soda
• 1 tsp Vanilla Extract
• 1/2 tsp Salt

Ingredients you'll need for the icing:

• 100g Cocoa Powder
• 500g Icing Sugar
• 100g Dairy-Free Butter
• 125ml Unsweetened Soya Milk

Cooking Method:

Step One
Preheat your oven to 180C or 160C fan. Grab yourself a cupcake tin and line each hole with a baking cup. 

Step Two
Use your wooden balloon whisk to mix together the unsweetened soya milk, apple cider vinegar and vanilla extract then set to the side. 

Step Three
Use a sieve to sift the flour, bicarbonate of soda and salt into a bowl.

Step Four
Pop the caster sugar, dairy-free chocolate and dairy-free butter into a saucepan and stir with a wooden spoon until fully melted. Take off the heat and slowly add the soya milk mixture.

Step Five
Stir the flour into the rest of the mixture and stir until smooth, then leave it to cool. 

Step Six
Spoon the mixture into the baking cups ensuring they are all equally full. Then put the baking tray into the oven and let the cupcakes bake for 25 minutes or until they spring back when touched. Leave the cupcakes to cool before decorating. 

Step Seven
To make the icing, add the cocoa powder, icing sugar and dairy-free butter to a food processor and slowly pour in the soya milk until you have your desired consistency. Then it's up to you to decorate! We love using a piping bag, but using a knife or spoon can be great too.

How do you decorate your cupcakes? Let us know in the comments below.

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