Vegan Chocolate Truffle Cupcakes
A moist chocolatey plant based cupcake
Ingredients
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
Frosting
- 250 g vegan stick butter
- 250 g powdered sugar
- 2 tbsp cocoa powder
- 50 g vegan chocolate of choice
Instructions
- 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.