Description
Deliciously rich and moist vegan chocolate cupcakes made with a dairy-free batter and topped with creamy vegan chocolate ganache. These cupcakes are perfect for any occasion and cater to vegan diets while offering a deep chocolate flavor and fluffy texture.
Ingredients
Scale
Wet Ingredients
- 120 ml soy milk
- 1 ½ teaspoons apple cider vinegar
- 80 ml olive oil (or other neutral oil)
- 180 g soft brown sugar
- 100 g vegan Greek-style yogurt (or soy/coconut yogurt)
- 2 teaspoons vanilla extract
- 120 ml hot strong coffee
Dry Ingredients
- 50 g Dutch-processed cocoa powder
- 140 g plain flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
For Topping
- 1 batch vegan ganache (prepared and whipped according to instructions)
Instructions
- Preheat Oven: Preheat your oven to 180°C (356°F). Line a 12-hole muffin pan with cupcake liners to prepare for baking.
- Make Vegan Buttermilk: In a medium bowl or jug, combine the soy milk and apple cider vinegar. Stir and let it sit for 5 minutes to curdle, creating a vegan buttermilk substitute.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the Dutch-processed cocoa powder, plain flour, baking powder, baking soda, and sea salt until well combined.
- Cream Oil and Sugar: In a stand mixer or large mixing bowl, cream the olive oil and soft brown sugar together using an electric mixer for about 30 seconds. Then add the vegan yogurt and vanilla extract and mix again to combine thoroughly.
- Incorporate Wet Ingredients: Whisk the vegan buttermilk into the wet mixture until smooth and homogenous.
- Add Dry and Coffee: Add the dry ingredients and hot coffee to the wet ingredients in two increments. Whisk gently between each addition, taking care not to overmix. The batter will be thin but that is expected.
- Fill Cupcake Liners: Using an ice cream scoop or cookie scoop, divide the batter evenly among the cupcake liners, filling each no more than three-quarters full to allow for rising.
- Bake: Bake the cupcakes in the preheated oven for 20-22 minutes. Test for doneness by inserting a toothpick or knife into a cupcake; it should come out clean. Remove from oven and let cool 5 minutes in the pan.
- Cool Completely: Transfer cupcakes to a wire rack and allow to cool completely for approximately 30 minutes before frosting.
- Prepare Ganache: Prepare the vegan chocolate ganache and whip it according to specific instructions until fluffy and well aerated.
- Pipe Ganache: Fill a piping bag fitted with an open star nozzle with the whipped ganache. Pipe decorative swirls atop each cooled cupcake.
- Storage: Store cupcakes in an airtight container at room temperature for best taste. If refrigerated, keep in airtight container up to 5 days and allow them to return to room temperature for 2-3 hours before serving to soften ganache.
Notes
- Soft brown sugar adds moisture and depth of flavor; light brown sugar can be used as a substitute.
- Vegan Greek-style yogurt adds creaminess; soy or coconut-based yogurts are acceptable alternatives.
- Using hot coffee enhances the chocolate flavor and balances sweetness.
- Do not overmix the batter to keep cupcakes tender and light.
- Allow cupcakes to cool completely before frosting to prevent ganache from melting.
- Refrigerated cupcakes should be brought to room temperature to soften the vegan ganache prior to serving.
