Description
Delight in these rich and moist Vegan Chocolate Cupcakes, perfect for any occasion. Made with dairy-free ingredients such as soy milk, vegan yogurt, and olive oil, these cupcakes offer a decadent chocolate flavor with a fluffy texture. Topped with a luscious vegan ganache, they are a vegan-friendly treat that everyone will love.
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
Topping
- 1 batch vegan ganache (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: Combine the soy milk and apple cider vinegar in a medium bowl or jug. Stir and let the mixture sit for 5 minutes to curdle, creating a vegan buttermilk substitute.
- Mix Dry Ingredients: In a separate medium bowl, sift together the cocoa powder, plain flour, baking powder, baking soda, and sea salt to ensure even distribution.
- Cream Oil and Sugar: Using a stand mixer or electric mixer in a large bowl, cream the olive oil and soft brown sugar together for about 30 seconds until well combined and slightly creamy.
- Add Yogurt and Vanilla: Incorporate the vegan yogurt and vanilla extract into the creamed mixture and mix until combined. Then whisk in the prepared vegan buttermilk.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture and hot coffee to the wet mix in two increments, whisking lightly after each addition. Be careful not to overmix; the batter will be thin.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners using an ice cream scoop or cookie scoop. Fill each liner no more than three-quarters full to allow room for rising.
- Bake: Bake the cupcakes in the preheated oven for 20-22 minutes. Test doneness by inserting a toothpick or knife in the center; it should come out clean.
- Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely, approximately 30 minutes.
- Frost with Ganache: Once cooled, top each cupcake with the whipped vegan ganache for a rich, decadent finish.
Notes
- Use soft brown sugar to add moisture and depth of flavor; adjust sweetness as preferred.
- The vegan buttermilk is essential for tenderizing the cupcakes and activating the leavening agents.
- The batter is intentionally thin—do not overmix to prevent tough cupcakes.
- Ensure the coffee is hot to help enhance the chocolate flavor in the batter.
- Use dairy-free yogurt such as coconut or soy-based for vegan compliance.
- For the vegan ganache, use high-quality vegan chocolate and coconut cream for best results.
