Vegan Double Chocolate Cupcakes

My vegan double chocolate cupcakes are beginner-friendly and so delicious. Fluffy, airy and fail-proof, topped off with rich cocoa icing. 

Why choose this recipe

1. It’s got double the chocolate goodness
2. Staple, affordable ingredients
3. Super easy to make
4. Can be customised
5. The richest, deep chocolate flavour
6. Step-by-step baking and icing photos below
7. Handy expert tips below

You’ve been warned - you might just become addicted to these little chocolate monsters. 

What goes into this recipe

To make these vegan chocolate cupcakes you’ll need the following ingredients. 

White sugar: I used white sugar, but you can substitute that for brown or other types.

Dairy free butter: I love using the brand Vitalite in my baking.

Instant coffee: No worries if you don’t have it, but it will really help enrich that chocolate flavour.

Plant milk: any plant milk such as soya, oat, almond, coconut, etc. will work.

You will also need this equipment: 

• Cupcake tin with cupcake liners
• Icing bag
• Kitchen scales
• Sieve (optional)

If you don’t have an icing bag, you can use this great tutorial on how to make one. 

Cupcake Step-by-Step

I’ve kept this recipe super simple. Even if you’ve never baked before, you should be able to make this easily. Here are the 6 steps.

1. Combine almond milk and vinegar (to create what is called vegan sour milk). Stir and set aside. In a separate bowl mix melted butter and sugar. Pour over your sour milk and stir.
2. In a separate bowl, sift all your dry ingredients. Mix well.
3. Add your wet mixture to your dry ingredients and mix until just combined. Don’t overmix.
4. This is how your final mixture should look.
5. Line your cupcake tin with paper. Pour or spoon in your mixture until the cupcake mould is ¾ full. 
6. Bake at 180°C / 356°F (fan oven) for 20-25 minutes. Remove the cupcakes when a wooden pick inserted into the middle comes out clean. 

Congrats! Your beautiful vegan double chocolate cupcakes are now baked.

Time to move onto the second part of our recipe - icing. 

Icing Step-by-Step

When I first started baking, icing seemed like such a big deal. Guess what? With just a little bit of practice, it instantly becomes a lot easier. 

Here’s what you’ll need to do. Whisk together all your ingredients using a metal or electric whisk. It’s very important that your icing is stiff and holds its shape

Once your icing is made, it’s time to pipe the cupcakes. 

Keep in mind there are tons of different icing techniques. Below I noted down one of the easiest ones using a classic icing bag. 

1. Select your icing nozzle and secure it by pulling it through an icing bag until the nozzle is stable. Place the empty icing bag over a large tall glass (I find that pint glasses work well). Pull the sides of the bag over your glass for easier filling.
2. Grab your icing and spoon it into the glass/bag.
3. When filled, remove the bag from the glass.
4. Grab your bag and turn the top a few times to secure it. Try to squeeze out any air bubbles that might be in there. 
5. Your icing bag is ready. 
6. In this technique, we're icing from the outside in as seeing on the photo. Start at the edge and slowly but firmly make your way towards the centre. If you’re not familiar with icing, check out my expert icing tips below. 

If you're an icing newbie, I recommend watching a few videos of people icing cupcakes. This should help give you a better idea of what you need to be doing.

My Top Icing Tips

Don’t miss out on these expert tips!

Apply Even Pressure

This is the single most important piping tip. Make sure to apply even pressure the entire time. Use one hand at the bottom side of your piping bag (near the nozzle) to apply even pressure to the icing, squeezing it slowly but securely.

At the same time, use the other hand to tightly hold the top of the icing bag and keep it twister.

Select the right nozzle

When it comes to piping, it’s all about selecting the right nozzle. Use a large nozzle with a well defined, textured top.

I definitely recommend you avoid nozzles that are just a wide, smooth hole. They are not suitable for cupcakes and won't make them look appetising (especially not brown ones if you know what I mean).

Here's a great article on how to select the right nozzle.

Use stiff icing

For the perfect cupcake, we want the icing to be holding its shape. This can only be achieved by making sure the icing is stiff. You can check its stiffness by running a spoon or spatula through it. If the icing holds its shape, it is ready. If not, you’ll need to add in more icing sugar one tablespoon at a time. 

Practice makes perfect

Practice piping on an empty baking paper or a plate before piping your cupcake. That first iced cupcake can often be a bit wobbly, so make sure you’re doing it where it doesn’t matter. 

FAQ

If you liked my vegan chocolate cupcakes, you might enjoy my desserts section. My current favourites are chocolate banana bread, blueberry scones, oatmeal cookies and aquafaba mousse. 

If you’ve made this recipe I would absolutely love to hear from you! Let me know in the comments below, rate the recipe or share your creation on social media. 

🍴Recipe