Vegan chocolate cupcakes (halloween edition!)
Perfectly fluffy, tender & crumbly on the inside
Moist and light vegan chocolate cupcake recipe that is easy to make. No fancy ingredients or equipment needed.
For the cupcakes
- 1 cup Soya milk
- 1tsp Apple cider vinegaror white vinegar
- 3⁄4 cup Sugar
- 3⁄4 cup Vegetable oil
- 1 cup Plain flour
- 1⁄2 cup Cocoa powder
- 3⁄4 tsp Baking soda
- 1⁄2 tsp Baking powder
- 1 1⁄2 tsp Vanilla extract
- Pinch of salt
- Buttercream Style IcingBetty Crocker tub icing is vegan
- Edible decorative eyes
Enchant the kids with these devilishly decorated, scarily delicious, vegan chocolate cupcakes. Yes, I said it. Vegan. Chocolate. Cupcakes. Do I have your full attention? Excellent.
I love Halloween. I love it because it means Christmas is only just around the corner and I can barely contain my excitement for it all. And yes, you guessed it right. I’m the type of person to listen to Christmas music in October, don’t hate. But this post is not about Christmas. It’s all about Halloween and spooky treats.
So, I inherited a major sweet tooth—for chocolate. Which is why I don’t do the standard pick and mix sweets for trick or treaters. If you knock on my door, you always get some kind of chocolate. And this year, it’s in cupcake form. Because chocolate is life.
These vegan chocolate cupcakes really are the bomb! Oh, and have I mentioned that this is an incredibly quick and easy recipe that only requires simple ingredients you likely have on hand right now?
If you try this recipe, let me know by tagging a photo #letseatsmart on Instagram! Cheers, friends!
Preheat the oven to 175°C, gas mark 4 and line a muffin tin with paper baking cups.
In a large bowl, whisk together the soya milk and vinegar, then set aside to curdle before adding sugar, vegetable oil and vanilla extract to the mixture. Beat until frothy and set aside.
In a separate bowl, whisk together the remaining dry ingredients. Once combined, add the dry mixture to the wet mixture (I do it in two batches beating until smooth).
Once combined with no lumps remaining, pour the batter into prepared baking cups, filling them to three quarters full.
Bake in the middle of the oven for around 18 to 20 minutes, or until a toothpick inserted into the centre of one of the cupcakes comes out clean. Take out of the oven and transfer onto a cooling rack and allow to cool completely before decorating.
To frost the cupcakes, transfer the icing into a piping bag fitted with a large plain nozzle and pipe a blob of icing onto each cupcake. Holding the bag upright over the centre of the cupcake, pipe a tall mound of icing, then pull the tip away to form a small peak on the top before sticking two eyes on each one.