A light chocolate cupcake, delicious in taste, with a creamy chocolate topping. Vegan and therefore lactose free.
Vegan, hype or lifestyle? And do you lose flavor when not using animal products. I put it to the test and made chocolate cupcakes with a delicious chocolate topping, the vegan way.
I decided to put together a test team (my family) to do a blind test? How does it taste? Is it worth repeating. And guess what? The taste of the cupcakes are excellent. No comment about a distinct taste, so no difference in terms of flavor experience. These have been approved (and even asked if they could be made again).
And of course the recipe here.
It's a good taste!
Recipe vegan chocolate
cupcakes
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📖 Recipe
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Vegan chocolate cupcakes
Ingredients
Vegan chocolate cupcakes
- 200 grams flour
- 40 grams Dutch unprocessed cocoa
- 50 grams sugar
- 150 grams dark brown sugar
- 1 teaspoon baking soda
- 240 ml soy milk
- 2 teaspoons vanilla extract
- 5 tablespoons flax seed oil
- 3 tablespoons apple sauce
- 1 tablespoon white vinegar
Vegan chocolate topping
- 175 grams vegan butter room temperature
- 300 grams powdered sugar
- 60 grams Dutch unprocessed cocoa
- 1 teaspoon vanilla extract
- pinch salt
- 3 tablespoons soy milk
Ingredients you need per step are listed below the step in Italic
Instructions
Vegan chocolate cupcakes
- Preheat the oven to 180 degrees Celsius.
- Put paper cupcake forms in the cupcake tray.
- Mix the flour, cocoa, both sugars, baking powder and salt in a bowl well with a whisk.
- In a second bowl, mix the soy milk, vanilla extract, flax seed oil, apple sauce and vinegar.
- Pour the contents of the second bowl into the first bowl while mixing with a mixer. Make sure you don't get lumps.
- Divide the batter over the paper cupcake forms.
- Bake in the oven for 25 minutes.
- Let stand for 5 minutes and then remove them from the cupcake tin.
- Allow to cool to room temperature on a rack.
Vegan chocolate topping
- Put all the ingredients for the topping in a bowl.
- Mix, first at low speed and then you turn the mixer on high speed (if you start immediately at high speed, the powdered sugar will blow everywhere).
- Mix for 5 minutes at high speed.
- Transfer the topping to a piping bag.
- Pipe a nice tuft on the cooled cupcakes.
Indication Nutritional Value (Per Person / Portion):
What did I use to prepare this
recipe?
Kitchen utensils  I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.
- a good pair of knives
- cutting board
- Brushes, spatulas and other cooking utensils
- Baking paper or baking mat
- Immersion hand blender and hand mixer
- Cupcake tin with paper baking cups
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