Happy Valentine’s Day! If you’re looking for a sweet treat to celebrate the day of love, but want a plant-based baked good, then look no further! I’ve adapted this recipe for vegan chocolate cupcakes from one by Chocolate Covered Katie, and Lucy said that the cupcakes taste like a Bounty Bar, which I guess is a good thing!
Moist, chocolatey, and coconutty, these little cupcakes make the perfect treat for parties, or for indulging with your loved one (or solo – you do you!).
- 3/4 cup water
- 1/4 cup coconut yogurt
- 2 tbsp. non-dairy milk (or a bit extra if your batter is too thick)
- 1/4 cup vegetable or rapeseed oil
- 2 tsp. vanilla
- 1 tsp. cider vinegar
- 1 cup flour
- 1/4 cup + 2 tbsp. unsweetened cocoa powder
- 2/3 cup sugar
- 1/2 tsp. salt
- 1/2 tsp. baking soda
Preheat the oven to 180ºC. Line a cupcake tin with reusable liners (like these ones).
In a large bowl, whisk together first 6 ingredients. Let sit at least 10 minutes so that the mixture can turn sour.
In a separate bowl, sift all remaining ingredients. Pour wet into dry, and stir just until evenly mixed, then pour into liners. Only fill up 2/3 of the way.
Bake for 20 minutes on the center rack.
- 2 tins coconut cream (or the solid part of 2 tins full fat coconut milk)
The coconut cream needs to be chilled (leave in the fridge for a couple of hours)
- 1/4 cup sifted cocoa powder
- 3 tbsp. sifted icing sugar
- 1 tsp. vanilla
Beat the ingredients together with an electric mixer and then either spread onto cupcakes or pipe.
To be extra fancy, top with sprinkles! If you try these vegan chocolate cupcakes, let me know what you think!