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Hot Chocolate Cupcakes
[Vegan]

HJ By: Holly Jade

Author Bio

Holly Jade is the face behind The Little Blog of Vegan, a multi-award-winning vegan food... Read More

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Hot Chocolate Cupcakes [Vegan]

8-10

Dairy Free

These hot chocolate cupcakes have a chocolate sponge cake filled with a chocolate sauce, with a bulb of vanilla buttercream, topped with vegan marshmallows and a drizzle of dark chocolate. These cupcakes are a cozy treat which are quick & easy to make!

Ingredients You Need for Hot Chocolate Cupcakes [Vegan]

Cakes:

1 cup of dairy-free milk (this recipe used almond)
1 teaspoon of apple cider vinegar
1 2/3 cups of self-raising flour
1 cup of golden caster sugar
2 tablespoons of cacao/cocoa powder
1/2 teaspoon of baking powder
1/2 teaspoon of bicarbonate of soda
1/4 cup of coconut oil (Melted)

Buttercream:

1/2 cup of butter
4 cups of icing sugar
1 teaspoon of vanilla extract
Dairy-free milk (if needed)

Decorations:

Vegan marshmallows
Dark chocolate
Cacao powder

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How to Prepare Hot Chocolate Cupcakes [Vegan]

Preheat your oven to 350°F and line a cupcake tin with cupcake cases.
In a small bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.
In a large mixing bowl, sift the flour, sugar, cacao/cocoa powder, baking powder and bicarbonate of soda. Mix well to combine.
Add the melted coconut oil to the 'buttermilk' and whisk to combine.
Add the wet ingredients into the dry and mix until a smooth batter.
Fill the cases 3/4 full with the batter. Make sure to tap the tins on the worktop to remove any air bubbles.
Pop the cakes into the preheated oven and bake for 18-20 minutes. You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
Place the cupcakes on a cooling rack and allow to cool fully before frosting.
Cream the butter in a bowl, on a high speed until creamy.
When your butter/margarine is creamy & light in color, add in the icing sugar and vanilla extract. Whizz together until fluffy & fully combined. Add a splash of dairy-free milk if too thick.
Transfer the buttercream into a piping bag fitted with a large round nozzle.Core the cupcakes and fill with some vegan chocolate sauce (optional).
Pipe a bulb of buttercream onto each cupcake.
Decorate with marshmallows, a sprinkle of cacao/cocoa powder and chocolate sauce.

Notes

Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature. Best eaten within a few days.

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