These chocolate truffle cupcakes are the answer to every chocolate lovers dream. They’re moist, rich and laden with chocolate! They’re also super easy to make and perfect for just about any occasion! I mean, what occasion is not made better by chocolate?!
As you can tell by the title, these cupcakes are completely plant based… but don’t worry, no one will even be able to tell! Skipping the dairy in this recipe does not mean missing out on any of that chocolate laden flavour or indulgence!
Why you need to make these vegan chocolate truffle cupcakes
- They’re super simple to make and bake in less than 30 minutes.
- This recipe is completely plant based!
- You won’t need an endless list of ingredients or equipment. I’ve kept this recipe super simple and accessible!
- Perfect for sharing or serving at a party!
- Easy to take with you for a sweet lunchbox treat or on the go
What you will need to make these chocolate cupcakes
- Olive oil: This recipe calls for olive oil in place of butter to keep the cakes dairy free. I always recommend using a light and mild variety, so to not overpower the flavour of the cake batter.
- Caster sugar: I’ve used golden caster sugar as my sweetener of choice in this recipe.
- Self raising flour: This is what gives the cakes that beautiful rise! You can sub this for GF if needed.
- High quality cocoa powder: using a good quality cocoa powder is crucial for achieving the best chocolate flavour! You could also use cacao powder if you have some.
- Vegan stick butter: This is used to make the buttercream. It’s so important to use a stick butter variety instead of a non-dairy spread. This will help to create a super thick, creamy buttercream.
- Soy milk: You will need both soy milk and apple cider vinegar to create your vegan buttermilk alternative. When combined, these react and thicken to act as a great buttermilk alternative. You can also use lemon juice if you don’t have apple cider vinegar!
Vegan Chocolate Truffle Cupcakes
- 60 ml olive oil
- 125 g caster sugar (can sub for granulated sugar)
- 125 ml soy milk
- 1 tbsp apple cider vinegar
- 100 g self raising flour
- 30 g cocoa powder
- 1 tsp baking powder
- 1 pinch salt
- 250 g vegan stick butter
- 250 g powdered sugar
- 2 tbsp cocoa powder
- 50 g vegan chocolate of choice
- Preheat the oven to 180c fan and line a cupcake tin with paper cases. This recipe makes 7 good sized cupcakes.
- Start by preparing your vegan buttermilk. Combine the soy milk and apple cider vinegar and mix well. Set this aside for 5 minutes to thicken.
- In a large mixing bowl, use a wooden spoon to cream the sugar and olive oil together. Once these appear pale and fluffy, whisk in the buttermilk mixture.
- Sift your flour, cocoa powder and baking powder into the wet mixture and add a pinch of salt. Fold the wet and dry ingredients together using the wooden spoon and continue to gently mix until fully combined.
- You should be left with a rich, glossy batter. Use a large cookie scoop to help you evenly divide the batter between your cake cases, then place these into the oven for 25 minutes.
- Use a cake tester or skewer to pierce a cupcake to test if cooked through. Once the skewer comes out clean, your cakes are ready. Allow these to cool on a wire rack whilst preparing the frosting.
- Beat the butter using an electric hand whisk or stand mixer until apple and fluffy. Gradually add in the powdered sugar and cocoa powder. Melt the chocolate and stir this into your frosting until everything is well mixed.
- Transfer the buttercream to a piping bag fitted with a star nozzle. Pipe a swirl onto each of the cooled cakes and top with some fresh berries or other toppings of your choosing.