Vegan Chocolate Cupcakes
Vegan baking is becoming increasingly popular worldwide as more and more people are looking for dairy-free and egg-free alternatives. The chocolate ganache cupcake is a classic dessert that can easily be made vegan without sacrificing flavor or texture. Applesauce and plant-based milk perfectly replace eggs and dairy products, while coconut oil ensures moisture. This recipe is not only delicious but also easy to make and is a perfect choice for holidays, family events, or a little everyday indulgence. If you want to make it even more special, try decorating it with peanut butter or caramelized walnuts!
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Preheat oven to 350°F (180°C) and line a muffin tin with paper liners.
2
In a bowl, whisk together the flour, cocoa powder, baking powder, and salt to ensure even distribution.
3
In another bowl, combine the coconut oil, sugar, applesauce, and vanilla extract. Mix until smooth.
4
Gradually add the dry ingredients and plant-based milk to the wet ingredients, alternating between the two, and mixing continuously until you have a smooth batter.
5
Chop the vegan dark chocolate into small pieces and gently fold them into the batter, making sure they are evenly distributed.
6
Fill the muffin liners about three-quarters full with batter. Bake for 18-20 minutes, or until golden brown. Insert a toothpick to check for doneness.
7
While the cupcakes are baking, prepare the vegan chocolate ganache: in a bowl, mix the vegan heavy cream, powdered sugar, and melted vegan dark chocolate ganache until smooth and creamy.
8
Let the cupcakes cool completely, then decorate them with the chocolate ganache and vegan chocolate shavings or a dusting of cocoa powder.
