decadent chocolate cupcake
Print Recipe

Decadent Chocolate Cupcakes

These vegan cupcakes are so good no one will ever guess they are vegan. Moist on the inside and just heavenly with every bite.
Prep Time20 mins
Cook Time20 mins
Course: baking
Cuisine: Dessert
Keyword: chocolate cupcake recipe, chocolate icing, dairy free cupcakes, Decadent chocolate cupcakes, vegan chocolate cake, vegan cupcakes
Servings: 10 cupcakes
Calories: 398kcal
Cost: $5-$10

Equipment

Ingredients

Chocolate cupcake

    Wet mix

    • 1 cup almond milk or soy milk
    • 1 tsp apple cider vinegar I use raw a.c.v
    • 1/3 cup oil (coconut/sunflower/canola)
    • 1 tsp vanilla extract

    Dry mix

    • 1 and 2/3 cup all purpose flour (214grams) or gluten free flour
    • 3/4 cup sugar (96g)
    • 1/3 cup cocoa powder (43g)
    • 1 tsp baking powder
    • 1/2 tsp baking soda (bicarb)
    • 1/4 tsp salt

    Chocolate icing

    • 100 grams vegan butter or coconut oil (96g)
    • 4 tbsp cocoa powder
    • 20 medjool dates
    • 1 tsp vanilla extract

    Instructions

    Cupcake mix

    • Pre heat oven to 350F or 180C
    • Place cupcake holders into baking tin
    • Mix all the wet ingredients in a bowl and set aside.
    • Measure out your dry ingredients in a bigger bowl.
    • Mix the two together until well combined.
    • Spoon 2 tablespoons of cake mix into each cupcake holder.
    • Place in the centre of the oven for 20 minutes. Using a toothpick or skewer insert into one cupcake when 20 minutes is over. If it pulls out clean, remove the cupcakes from the oven. If cake batter is still attached, leave for an extra 5 minutes. Repeat after time is over.

    Chocolate icing

    • In your blender, add the coconut oil or vegan butter, vanilla and cocoa powder
    • Remove the pits of the dates and place with the other ingredients. (see notes)
    • Blend on high speed stopping every now and again to scrape down the sides. Repeat until the icing is smooth.

    Once cupcakes have cooled, ice them and enjoy.

      Notes

      TIP:
      If your medjool dates are hard, remove their pits and soak them in hot water for 20-30minutes then drain. This tip is useful if you don't have a high speed blender.
      IF you don't have medjool dates or are on a budget, you can use icing sugar and beat the oil/butter and sugar with your hand beater. Use 1 cup icing sugar and add some more if you need to. 
      Need more than 10 cupcakes? Double the recipe and use bigger mixing bowls.