The best ever decadent chocolate cupcake is born
I’m a chocolate everything kinda girl. Chocolate milkshake, ice-cream, desserts. Growing up I would always order chocolate flavored desserts and I would drink copious amounts of Milo (eew I know)!
BUT…when it comes to cupcakes…
I’m a vanilla cupcake kinda girl. How weird right?
Chocolate cake was never my favorite cake flavor but then these babies were born and holy moly just make them and see for yourself! These are the best decadent chocolate cupcakes you will try and yes, of course they are vegan!
You don’t need to be a seasoned baker to make these!
Baking can be so daunting if you are new to it or just don’t have enough practice. Trust me when I say, I’ve had sooooo many flops. When I was baking cakes for clients back in Cape Town, I would sometimes have a flop and would want to crumble up on the floor and cry. I’ve come a long way since and I encourage you to give it a go. It’s actually quite simple.
And besides, I’m giving you a recipe that WORKS to make these decadent babies perfectly.
These chocolate cupcakes are
- Decadent DUH!!!!
- So chocolatey
- A treat
First and foremost this recipe uses simple ingredients.
So many vegan baking recipes call for vegan butter. I know this is an expensive ingredient and so I tend to use it very infrequently. When I do use it, I use Earth Balance or make my own. If you are okay with using margarine then by all means give it a try but for me personally I don’t like nor use margarine.
My favorite baking ingredient is coconut oil (a must for the icing if not using butter) as it’s so versatile. When baking cupcakes sunflower or canola oil work just as well (in the batter). It all depends on what your health preferences are. Use the oil that makes you happy.
White sugar is generally the staple for baking. Or should I say, non healthy baking. I’ve used white sugar in this recipe but I have also make this with coconut sugar for a slightly healthier option and it comes out just as good. If xylitol or erythritol are your thing, then use that for sweetness.
For this recipe I used all purpose cake flour. This recipe can be made gluten free by using a good all purpose GF flour mix. I would stay away from single flours such as coconut flour and almond flour as they won’t bind together. Try finding a blend of chickpea, potato starch, tapioca and rice or bean flours. My favorite gluten free flour is Bob’s Red Mills. However I know this isn’t available in South Africa.
For South Africans I would recommend this flour. I was never a fan of Nature’s Choice GF flour as I didn’t have any success with it personally.
Let’s get them cupcakes on
You don’t need any fancy equipment for these cupcakes. To this day I still don’t own a cake mixer. I have a hand beater but for the LONGEST time I just used a whisk when baking. So no excuses.
These yummy cupcakes have 1 weeks shelf life if stored in an airtight container in a refrigerator.
They DO have calories and so I recommend only one cupcake if you can contain yourself. These are a treat and it’s good to have a treat once in a while.
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.
- 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
- 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
- 100 grams vegan butter or coconut oil (96g)
- 4 tbsp cocoa powder
- 20 medjool dates
- 1 tsp vanilla extract
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.
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.
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.
I do hope you give these a try for your next special occasion. If you are looking for another insanely good treat, give these chocolate peanut butter bites a try.
Until next time, happy cooking 🙂