50+ Vegan Buffet Food Recipes - Chocolate Cupcakes
Light and fluffy cupcakes with dairy-free chocolate buttercream.
Ingredients
- 280 ml Unsweetened soy milk (1 cup + 2 tablespoons)
- 1 Teaspoon Apple cider vinegar
- 200 g Self-raising flour (1+½ cups)
- ½ Teaspoon Baking soda
- 4 Tablespoons Cocoa powder
- 200 g Caster sugar (1 cup)
- 2 Teaspoons Cold black coffee (or vanilla extract)
- 6 Tablespoons Vegetable oil
Chocolate buttercream:
- 180 g Vegan margarine (¾ cup)
- 1 Teaspoon Cold coffee (or vanilla extract)
- 80 g Cocoa powder (¾ cup)
- 300 g Icing sugar (approx 2 + ½ cups)
- ~7 Tablespoons Unsweetened soy milk (as needed)
Instructions
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Preheat oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven). Line a cupcake tray with 12 cases.
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Mix the soy milk and apple cider vinegar together and set aside. This will act as your buttermilk.
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In a large bowl, mix together the flour, baking soda, cocoa powder and sugar.
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Now add in your buttermilk along with the oil and cold coffee. Mix well to make a smooth cake batter.
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Divide the batter between your 12 cases and bake for 18-20 minutes. You'll know they're ready when a toothpick comes out clean. Transfer to a wire rack to cool.
Chocolate buttercream:
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Gently mix the margarine until it’s slightly soft. Add in the icing sugar and cocoa powder, a little at a time, mixing as you go.
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Use as much soy milk as you need to help loosen it to your desired consistency. Add it in slowly as you might not need it all.
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Stir in the cold coffee.
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Pipe the buttercream onto your cooled cupcakes and enjoy!