Chocolate Brownie Cupcakes | Vegan

Say hello to the best vegan chocolate cupcakes I've made so far.. like, seriously, so good. Although cupcakes are generally very easy to make, sometimes it's hard to perfect a vegan cupcake with flavour and texture, but as of lately, I think I'm crushing it and I want to share my method with you!

I was recently kindly gifted a selection of goodies from Livia's  and I knew I wanted to incorporate one of the items into a sweet treat of mine and they turned out perfectly! I chose to top the cupcakes with their raw chocolate brownie nugglets* which is why I based the cupcakes around the flavour of the brownie bites and I'm so happy with the outcome.

- CHOCOLATE BROWNIE CUPCAKES - 

You will need:

For the cupcakes:

- 225g self raising flour
- 2 flax eggs*
- 125g dairy free butter
- 125ml dairy free milk
- 220g caster sugar
- 5 tbsp cocoa powder
- 1/2 tsp baking powder
- 1 bag of Livia's raw choc brownie nugglets

For the icing:

- 140g dairy free butter
- 260g icing sugar
- 1 tsp vanilla extract

Method - 

Pre heat the oven to 180 and line a cupcake tray with 10 medium/large cupcake cases.

Place the dairy free butter, dairy free milk and cocoa powder in a saucepan and place on medium-low heat, stirring until the butter melts completely and everything is well combined.

Set the chocolate mixture aside once done and start on the dry ingredients. Sieve the flour, sugar and baking powder into a large mixing bowl along with the flax eggs. Stir until combined either by hand or with a mixer.

Gradually add the chocolate mixture into the bowl with the dry ingredients and stir again until completely smooth and well combined.

Scoop the mixture into the cupcake cases, filling each one around 3/4 of the way.

Place in the oven for around 25 - 30 minutes, checking on them often so they don't burn. Once they look done, poke a skewer through the middle of one of the cupcakes, making sure it comes off clean so you know they are fully cooked.

Place the cupcakes onto a cooling rack and wait for around an hour before icing so that the cupcakes are completely cool.

To make the icing, start off by whisking the butter in a medium/large sized bowl so that it's smooth. Gradually add the icing sugar to the bowl until you get a smooth and creamy consistency. Finally add the vanilla extract and whisk until well combined.

Pour the icing into a piping bag and swirl onto the cupcakes from the outside in and finally top with one or half of a Livia's raw choc brownie nugglet!

*To make the flax eggs, place 2 tablespoons of flaxseeds in a mug along with 6 tablespoons of water. Stir and then place in the fridge for around 10-15 minutes.

I find that these cupcakes aren't sickly at all, especially considering they're chocolate. They really are the perfect treat and my non vegan family were huge fans!

Do you prefer chocolate or vanilla cake?

Love Always,

Shannon x

*this post contains gifted items