Double Chocolate Cupcakes | Vegan


If you're looking for an indulgent dessert to tuck into, you need to try these double chocolate cupcakes.
Vegan friendly of course, but you really wouldn't be able to tell! 
I made these cupcakes for a family event this weekend and they went down a treat, so vegan or not, you should totally try them! 

I absolutely love these and the little addition of white chocolate chips. The buttercream is so creamy and delicious, but the cupcakes themselves have the most amazing texture.

I hope you love them as much as I do!


Makes: 12   Prep Time: 10 mins  Cook Time: 20 mins

You will need:

- 3/4 cup oat milk
- 3/4 cup vegan butter
- 1 1/2 cups self-raising flour
- 1/2 tsp baking powder
- 4 tbsp cocoa powder
- 1 1/4 cup caster sugar
- 2 vegan eggs (I use Orgran egg replacement or Free & Easy egg replacement)

For the chocolate buttercream: 

- 1 cup vegan butter
- 3 1/2 cups icing sugar
- 5 heaped tbsp cocoa powder
- 3 tbsp vegan cream or milk
- 1 tsp vanilla extract

For toppings:

- vegan white chocolate chips, optional

Method -

1. Preheat the oven to 180C and line a muffin tin with 12 cupcake cases.

2. In a small saucepan on low heat, combine the oat milk and vegan butter. Mix together and allow the butter to melt completely before removing from the heat and setting aside.

3. In a large mixing bowl, sieve the flour. Add the baking powder, cocoa powder and caster sugar. Stir to combine. Throw in the vegan eggs and mix again.

4. Add the vegan butter and milk mixture to the dry ingredients. Mix everything together until the mixture is smooth and completely combined. 

5. Scoop the mixture out into each of the cases, filling up 3/4 of the case. This should fill all 12 cases evenly. 

6. Place the cupcakes in the preheated oven for 20 minutes. 

7. Remove the cupcakes from the oven. You can check that they are done by poking a skewer or toothpick through the middle of one of the cupcakes and if it comes out clean, they are done. If not, place them back in the oven for a further few minutes. 

8. Allow the cupcakes to cool on a cooling rack for at least 15 minutes before icing.

9. You can make the icing by creaming the vegan butter in a stand mixer for around 2 minutes until light and fluffy (alternatively, use a hand whisk, but this may take longer). Add the icing sugar, cocoa powder, vegan cream and vanilla extract. Keep mixing everything together until it forms a light and creamy consistency. 

10. Add the icing to a piping bag and ice each cupcake from the outside in. Finally, top with some white chocolate chips!

What's your favourite cupcake flavour?

Love Always,
Shannon x

1 comment

  1. These double chocolate cupcakes look so tasty! I love that you have used oat milk in the recipe as to regular milk x

    Lucy |