Everything you’ll need to make these vegan chocolate cupcakes

For the Cupcakes

  • 120 ml oat milk
  • 1 tbsp vinegar
  • 120 g white sugar
  • 80 g brown sugar
  • 100 g melted coconut butter
  • 3 tbsp soy yogurt (or any plant-based yogurt)
  • 1 tsp vanilla extract
  • 160 g gluten-free self-rising flour
  • 40 g cocoa powder
  • ½ tsp baking soda
  • 100 ml warm water

For the Vegan Frosting

  • 3 very ripe avocados, peeled and chopped
  • 70 g cocoa powder
  • 160 g maple syrup
  • 160 g coconut cream
  • 1 tsp vanilla extract

Instructions

For the Cupcakes

  1. Sift the flour, cocoa powder, and baking soda into a mixing bowl.
  2. Combine the oat milk with vinegar and let it sit for 5 minutes. (You can substitute oat milk with soy milk and soy yogurt with any other plant-based yogurt.)
  3. In a separate bowl, combine both sugars, melted coconut butter, soy yogurt, the milk-vinegar mixture, and vanilla extract.
  4. Let it sit for 2–3 minutes to allow the sugar to absorb moisture.
  5. Gradually add half the sifted dry ingredients and half the warm water to the wet mixture. Mix gently until combined.
  6. Repeat with the remaining dry ingredients and water, folding gently to avoid overmixing.
  7. Divide the batter evenly into 12 cupcake liners in a muffin tray.
  8. Bake in a preheated convection oven at 160°C (320°F), on the middle rack for about 20 minutes, until they are firm and slightly risen.
  9. Cool completely on a wire rack before frosting.

For the Vegan Frosting

  1. Place all frosting ingredients (avocado, cocoa powder, maple syrup, coconut cream, and vanilla extract) into a blender.
  2. Blend until smooth and creamy.
  3. Transfer the frosting to a piping bag and refrigerate for a short time to firm up.
  4. Pipe the frosting onto the cooled cupcakes.
  5. Garnish the cupcakes with chocolate shavings, coconut flakes, or fresh fruit for added flair.

Enjoy!

Source: Argiro Barbarigou