Vegan Chocolate Cupcakes

These Vegan Chocolate Cupcakes have a dairy and egg-free chocolate sponge, and
dairy-free chocolate buttercream and are topped with vegan sprinkles.

Servings: 12 Cupcakes

Author: Sarah Mark

Prep Time
20 minutes

Cook Time
25 minutes

Decorating Time
30 minutes

Total Time
1 hour, 15 minutes

Dessert

Vegan Cupcakes

Vegan chocolate Vegan Cupcakes

Instructions

1 Preheat the oven to 180C (160C Fan) and line your muffin tin with 12 cupcake
cases.
2 In a bowl mix together the flour, cocoa powder, sugar, and baking powder until
evenly distributed.
3 Pour in your milk, vegetable oil vanilla and vinegar and mix until all combined.
4 Fold through the dairy-free chocolate chips until they are evenly distributed.
5 Split the mixture into your 12 cupcake cases.
6 Bake in the oven for around 22-25 minutes. Until they spring back when touched.
Leave to cool completely.
7 Add your icing sugar, cocoa powder and dairy-free spread to a large bowl and mix
until completely combined. If you find the mixture is too thick add 1tsp of
dairy-free milk and mix again. Repeat until the buttercream is the desired
consistency.
8 Pipe onto your cupcakes and decorate with some vegan sprinkles.