Vegan Chocolate Strawberry Cupcakes
These vegan chocolate strawberry cupcakes are perfect for Valentine’s Day! A fluffy, chocolate sponge cake topped with tasty strawberry buttercream and a fresh chocolate covered strawberry.
Valentine’s Day is fast approaching so I thought I’d make some ‘romantic’ desserts to add to the list.
I recently made a round-up post of Valentine’s candy recipes and realised I don’t have many Valentine’s recipes of my own on this blog so far. Of course, I wanted to change that!
Because I’ve already done a recipe for chocolate covered strawberries, it made sense to incorporate them into another dessert. Which led me to making these cute vegan Valentine’s Day cupcakes!
They are basic chocolate sponge cupcakes topped with dairy-free strawberry buttercream and of course, a chocolate covered strawberry. I also have a recipe for chocolate buttercream so feel free to do it the other way around with a strawberry cupcake if you prefer! And if you like this post, make sure to check out my vegan chocolate cakes round-up.
More vegan Valentine’s Day desserts:
How to make vegan chocolate strawberry cupcakes
First, make the chocolate covered strawberries
I’d recommend making your chocolate strawberries before starting on the cupcakes because they will need a bit of time to chill.
All you need is 300g of your favourite vegan chocolate and 12 fresh strawberries. Make sure to wash and gently pat them dry before you start.
Melt the chocolate, dip the strawberries in, then place them on a tray lined with baking paper. Once you’ve covered them all in chocolate, place them in the fridge for around an hour to chill. You can check out my chocolate strawberries post for decorating ideas!
Next, make the chocolate cupcakes
These chocolate cupcakes are super easy to make and you’ll only need a few simple ingredients to do so.
Preheat your oven to 180°C (160°C for fan ovens) and line a 12-hole cupcake tin with cupcake liners.
In a small mug or bowl, mix together 280ml of unsweetened soy milk and 1 teaspoon of apple cider vinegar. Set it aside for 5 minutes to thicken slightly. This will act as vegan buttermilk and will help to keep the cupcakes moist.
In a large bowl, mix together 200g of self-raising flour, 1/2 teaspoon baking soda, 4 tablespoons of cocoa powder and 200g of caster sugar.
Add in the buttermilk from earlier along with 90ml of oil and 2 teaspoons of vanilla extract. Mix well until you have a smooth batter.
Divide the cupcake batter equally between your 12 liners and bake for 18-20 minutes, until a toothpick through the middle comes out clean.
Let the cupcakes cool in the tin for around 10 minutes then transfer them to a wire rack to cool completely.
Finally, make the dairy-free strawberry buttercream
This buttercream is very simple to make but you do need freeze-dried strawberry powder to make it. This isn’t widely available in the UK so I recommend buying it online- I used Honeyberry powder. Please see my strawberry buttercream post for other suggestions.
- Add 180g of vegan margarine to a large bowl.
- Measure out 400g of icing sugar and mix it into the margarine, a little bit at a time.
- Add 45g of freeze-dried strawberry powder and 3 tablespoons of soy milk. Mix well.
- Give the buttercream a quick mix with an electric whisk or stand mixer until fluffy. If it’s too thick, add more soy milk and if it’s too runny, add more icing sugar.
Use a large star nozzle to pipe a swirl of strawberry buttercream onto each cooled cupcake. Top each one with a chocolate strawberry and enjoy!
- Make the chocolate covered strawberries first so that they have time to chill while you’re making the cupcakes.
- Try to pick out small strawberries so that they don’t crush the buttercream when you place them on top.
- Fill the cupcakes with a small amount of strawberry jam for an extra strawberry hit.
- Swap the cupcakes and buttercream around, using strawberry cupcakes and chocolate buttercream instead.
Keep them covered in the fridge. They are best enjoyed on the day, due to the fresh fruit that’s placed on top, but will last for up to 48 hours. They will last for up to 4 days in the fridge if you save the chocolate strawberry until just before serving.
Yes. The cupcakes and buttercream can be frozen together but I recommend adding the chocolate strawberry on top after defrosting. Just pop them into an airtight container and freeze for up to 2 months. To defrost, let them sit at room temperature on a wire rack or plate. Do not refreeze.
That’s all for now. I hope you enjoy these easy vegan Valentine’s cupcakes! If you make them yourself, please let me know how you get on by leaving a comment and rating below. Happy baking! xo
Chocolate Strawberry Cupcakes (Vegan Valentine’s Cupcakes)
Fluffy chocolate sponge cakes topped with strawberry buttercream and chocolate covered strawberries.
For the cupcakes
- 280 ml Soy milk
- 1 Teaspoon Apple cider vinegar (sub for lemon juice or white vinegar)
- 200 g Self-raising flour
- ½ Teaspoon Baking soda
- 4 Tablespoons Cocoa powder
- 200 g Caster sugar
- 90 ml Oil
- 2 Teaspoons Vanilla extract
For the strawberry buttercream:
- 180 g Vegan margarine
- 400 g Icing sugar
- 3 Tablespoons Soy milk
- 45 g Freeze-dried strawberry powder
- 12 Chocolate covered strawberries (use small strawberries so they don't crush the cupcakes)
Preheat your oven to 180°C (or 160°C if using a fan oven). Line a 12-hole cupcake tin with cupcake liners.
Mix the soy milk and vinegar and set aside for 5 minutes. This will act as your 'buttermilk'.
In a large bowl, mix together the flour, baking soda, cocoa powder and caster sugar. Add the buttermilk from earlier, along with the melted vegan margarine and vanilla extract. Mix well until you have a smooth batter.
Divide the batter between the 12 cupcake cases and bake for 18-20 minutes, until a toothpick through the centre comes out clean.
While the cupcakes are cooling, prepare the strawberry buttercream.
For the strawberry buttercream:
Add the margarine to a large bowl. Stir in the icing sugar a little bit at a time until it's all used up.
Add the soy milk and strawberry powder and mix well.
Give the buttercream a quick mix with an electric whisk until fluffy.
Pipe a swirl of strawberry buttercream onto each cupcake. Top with a chocolate covered strawberry.
- Store in an airtight container in the fridge for up to 48 hours.