indulgent

Vegan Double Chocolate Cupcakes

It's easy, super gooey and so indulgent! Airy, fluffy and beginner-friendly.

Ingredients

Quantities are shown as originally provided.

1
Combine almond milk and vinegar (to create what is called vegan sour milk). Stir and set aside.
2
In a separate bowl mix melted butter and sugar.
3
Pour over your sour milk and stir.
4
In a separate bowl, sift all your dry ingredients. Mix well.
5
Add your wet mixture to your dry ingredients and mix until just combined. Don’t overmix.
6
Line your cupcake tin with paper.
7
Pour or spoon in your mixture until the cupcake mould is ¾ full.
8
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.
9
Remove the cupcakes when a wooden pick inserted into the middle comes out clean.
10
Whisk together all your icing ingredients using a metal or electric whisk. It’s very important that your icing is stiff and holds its shape.
11
Check if your icing is stiff enough. Run a fork, spoon or spatula through the icing. If it stays still and firm, your icing is ready. If not, add more icing sugar one tbsp at a time.
12
Grab your icing and spoon it into your icing bag to fill it.
13
When filled, 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.
14
Start at the outer side and create a spiralling circle on top of your cupcake. Move slowly but firmly.
15
Optional step: top off with powdered sugar.