Vegan Chocolate Almond Cupcakes

I have recently grown a minor obsession with almond butter. Specifically Pip & Nut Coconut Almond butter – sent from the gods. I have been wanting to create a vegan cupcake recipe and what better time than now. These babies are super delicious – not so nutritious and the ultimate vegan treat.

Ingredients

MAKES 12 cupcakes PREHEAT 180ºc COOK 15 minutes

FOR THE CAKE

100g Caster Sugar

70g Muscavado Sugar

160g Flour

40g Cocoa Powder

1tsp Bicarbonate of Soda

1tsp Salt

170g Coconut Oil (melted)

2 tsp Apple Cider Vinegar

250ml Almond milk

FOR THE CENTRE

50-100g Almond Butter (optional)

FOR THE BUTTERCREAM

300g Icing Sugar

150g Dairy free butter

75g Almond Butter

FOR THE DECORATION

Almond butter, cacao nibs, almonds

Method

ONE. Preheat the oven to 180ºc and prepare a muffin tin by filling the tin with cupcake cases.

TWO. Sieve all of the dry ingredients into a large bowl. Mix all of the wet ingredients in a jug separately.

THREE. Prepare to mix the ingredients together either in a stand mixer, with a hand held whisk. Pour the wet ingredients into the dry ingredients in a slow and steady stream whilst mixing until a smooth batter is created.

FOUR. Spoon the mixture into the cupcake cases and bake for 15 minutes until the sponge springs back when you touch it.

FIVE. For the buttercream simply place all the ingredients into a bowl and whisk away – for about 2-3 minutes until the mixture is light and fluffy.

SIX. Once the cakes are cooled and the buttercream is prepared. Start by coring the centre of the cupcakes using an apple corer and fill with almond butter. This is optional – but does add an extra indulgence.

SEVEN. Pipe or spread on the buttercream and decorated to your hearts desire.

TIP:

The runnier the almond butter the easier its is to use for the centre and for the decoration. Thats why I love to use Pip & Nut for the recipe, as its the perfect consistency.

Vegan Chocolate Almond Cupcakes
 
Author:
Cuisine: Vegan
Serves: 12
Ingredients
  • FOR THE CAKE
  • 100g Caster Sugar
  • 70g Muscavado Sugar
  • 160g Flour
  • 40g Cocoa Powder
  • 1tsp Bicarbonate of Soda
  • 1tsp Salt
  • 170g Coconut Oil (melted)
  • 2 tsp Apple Cider Vinegar
  • 250ml Almond milk
  • FOR THE CENTRE
  • 50-100g Almond Butter (optional)
  • FOR THE BUTTERCREAM
  • 300g Icing Sugar
  • 150g Dairy free butter
  • 75g Almond Butter
  • FOR THE DECORATION
  • Almond butter, cacao nibs, almonds
Instructions
  1. Preheat the oven to 180ºc and prepare a muffin tin by filling the tin with cupcake cases.
  2. Sieve all of the dry ingredients into a large bowl. Mix all of the wet ingredients in a jug separately.
  3. Prepare to mix the ingredients together either in a stand mixer, with a hand held whisk. Pour the wet ingredients into the dry ingredients in a slow and steady stream whilst mixing until a smooth batter is created.
  4. Spoon the mixture into the cupcake cases and bake for 15 minutes until the sponge springs back when you touch it.
  5. For the buttercream simply place all the ingredients into a bowl and whisk away - for about 2-3 minutes until the mixture is light and fluffy.
  6. Once the cakes are cooled and the buttercream is prepared. Start by coring the centre of the cupcakes using an apple corer and fill with almond butter. This is optional - but does add an extra indulgence.
  7. Pipe or spread on the buttercream and decorated to your hearts desire.
  8. TIP: The runnier the almond butter the easier its is to use for the centre and for the decoration. Thats why I love to use Pip & Nut for the recipe, as its the perfect consistency.
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