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Saturday, 31 October 2020

The Best Vegan Brownie Cupcakes recipe


Cupcakes or brownies? Why choose when you can combine the two to have the world's most decadent and Moorish dessert ever! 

These are THE BEST "cupcakes" you'll ever eat!

A brownie cupcake, with a core of vegan 'Nutella', topped with a swirl of the richest dark chocolate buttercream, decorated with dark chocolate shavings and a brownie cookie.

We all love brownies, right? My Vegan Brownie Cookies and Brownies are some of my most popular remakes over on Instagram!

I have been in the biggest chocolate mood recently and had the idea to create the world's most fudgy, chocolatly, and not forgetting rich cupcakes EVER!

I was originally going to make plain chocolate cupcakes topped off with a brownie cookie, but wheres the fun and originality in that?
I tested out baking brownie batter into cupcake cases and oh my, it turned perfectly, I couldn't not share with you all!
Not only are they easy to make, but they're mind-blowingly good! You'll just have to make a batch to find out what I mean!

Looking for more chocolate recipes? Look no further:

Preparation: 15 minutes
Baking time: 25-28 minutes
Serves: Approximately 6-8
Level: Easy

 Ingredients for the brownie cupcake
  • 4 teaspoons of cocoa powder
  • 170g of self-raising flour 
  •  100g of caster sugar
  • Pinch of salt
  • 1 teaspoon of vanilla essence
  • 5 tablespoons of light olive oil
  • 260ml of dairy-free milk

Ingredients for the core
  • Vegan chocolate sauce or vegan Nutella

Ingredients for the buttercream
  • 200g of dairy-free butter
  • 250g of icing sugar
  • 50g of dairy-free dark chocolate (melted)
  • 50g of cocoa powder

Method (cupcakes)
1. Pre-heat your oven to 180 degrees c and line a cupcake tin with cupcake cases,

2. Sieve the cocoa powder & flour into a large mixing bowl and stir in the salt & sugar. Mix until fully combined.

3. Pour into the mixing bowl the vanilla extract, oil & dairy-free milk. Mix until fully combined.

4. Fill the cases 3/4 full with the batter. 
Optional: With any left over batter, spoon a small amount of it onto a baking tray lined with greaseproof paper and top with chunks of dark chocolate. These will be for the cookie decorations.
Make sure to tap the tins on the worktop to remove any air bubbles. 

5. 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. 

6. Place the cupcakes on a cooling rack and allow to cool fully before frosting/filling.

7. Place the baking tray with the mini cookies into the oven and bake for 15-20 minutes until fully baked, remove from the oven and allow to cool fully.  

Method (buttercream)
1. Cream the butter in a bowl, on high speed until creamy. I use my stand mixer with the balloon whisk attachment. You can use an electric or hand whisk.

2. When your butter/margarine is creamy & light in colour, add in the icing sugar, melted dark chocolate and cocoa powder.
Whizz together until fluffy & fully combined.
Add a splash of dairy-milk or more dairy-free butter if the buttercream is too thick.
If it's too thin, add more icing sugar until it's a light and cream consistency.

3. Transfer the buttercream into a piping bag fitted with an open star tip nozzle.

4. Core the cupcakes using an apple corer or knife and pipe some vegan 'Nutella' or chocolate sauce into the centre of each cupcake.

5. Pipe a swirl of buttercream onto each cupcake.
Repeat for all of the cupcakes.

Decorate with a shaving of dairy-free dark chocolate and a mini brownie cookie.

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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