Vegan, quick & easy.
Nothing says Christmas Eve like a warm glass of hot chocolate, watching my favourite festive film, snuggled up with my family and cat!
These hot chocolate cupcakes, 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 absolutely divine! The cake is rich, chocolaty and moorish.
Adding the vanilla buttercream and toasted marshmallows on top gives these cupcakes the most perfect authentic hot chocolate taste & feel.
Everyone who’s tried one of these cakes has been more than impressed & asked for another!
I’m sure you’re going to love these cakes as much as I do!
Merry Christmas and happy baking!
Preparation- 10 minutes
Baking time- 18-20 minutes
Makes- Around 8-10
Ingredients for the cakes
-240ml of dairy-free milk (I use almond)
-1 teaspoon of apple cider vinegar
-210g of self-raising flour
-100g of golden caster sugar
-2 tablespoons of cacao/cocoa powder
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of coconut oil (Melted)
Ingredients for the buttercream
-130g of butter
-400g of icing sugar
-1 teaspoon of vanilla extract
-Dairy-free milk (if needed)
-Vegan marshmallows (I use Freefrom Mallows)
To make the cupcakes
Step 1- Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases and add half a Biscoff cookie to the bottom of each cupcake case.
Step 2- 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’.
Step 3- In a large mixing bowl, sift the flour, sugar, cacao/cocoa powder, baking powder and bicarbonate of soda.
Step 4- Add the melted coconut oil to the ‘buttermilk’ and whisk to combine.
Step 5- Add the wet ingredients into the dry and mix until a smooth batter.
Step 6- Fill the cases 3/4 full with the batter.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 7- Pop the cakes into the preheated oven and bake for 18-20 minutes.
To make the frosting
Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar and vanilla extract
Whizz together until fluffy & fully combined.
Add a splash of dairy-free milk if too thick.
Step 3- Transfer the buttercream into a piping bag fitted with a large round nozzle.
Step 4- Core the cupcakes and fill with some vegan chocolate sauce (optional).
Step 5- Pipe a bulb of buttercream onto each cupcake.
Decorate with marshmallows, a sprinkle of cacao/cocoa powder and chocolate sauce.
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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