Moist chocolate sponge cupcakes, with a core of fudgy chocolate sauce, topped with a whipped & rich chocolate buttercream, finished off with a homemade chocolate gold stamp. Heavenly!
Preparation- 40 minutes
Baking time- 18-20 minutes
Makes- Around 10
Ingredients for the cake
-240ml of dairy-free milk
-1 teaspoon of apple cider vinegar
-210g of self-raising flour
-2 tablespoons of cocoa powder
-100g of golden caster sugar
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of coconut oil (Melted)
Ingredients for the buttercream
-120g of dairy-free butter
-250g of icing sugar
-5 tablespoons of cocoa powder
-1 teaspoon of vanilla bean paste (you can use extract)
-1 teaspoon of dairy-free milk (if needed)
Ingredients for the core
-Chocolate fudge sauce (I use Natures Charm)
To make the cupcakes
Step 1- Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases.
Step 2- In a small bowl, combine the dairy-free 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, cocoa powder, sugar, baking powder and bicarbonate of soda.
Mix well to combine.
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 delicious 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.
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.
Step 8- Place the cupcakes on a cooling rack and allow to cool fully.
Once cool, pop them into a sealed container to keep them fresh before frosting.
Fill the core (optional)
Step 1- Using an apple corer, core the middle of the cupcakes.
Step 2- Add the fudge sauce into a piping bag and pipe some sauce into each cupcake.
To make the frosting
Step 1- Cream the butter in a bowl, on high speed until creamy. I use my stand mixer with the balloon whisk attachment.
Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar, cocoa powder and vanilla bean paste/extract.
Whizz together until fluffy & fully combined.
Add a splash of dairy-milk if the buttercream is too thick.
Step 3- Transfer the buttercream into a piping bag fitted with a open star tip nozzle.
Step 4- Pipe a swirl of buttercream onto each cupcake.
To decorate, I drizzled on some more fudge sauce and topped each cake off with a gold chocolate stamp.
Custom Stamp- Artisare.
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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