This recipe for Vegan chocolate cupcakes with chocolate mousse frosting is super cheap / budget-friendly, quick & easy to make…
Made with wholesome, basic ingredients that you probably already have the ingredients in your kitchen waiting for you!
These easy vegan chocolate cupcakes are:
- chocolate-y
- fudge-y
- moist
- soft & fluffy
- secretly super healthy!
You’ll never guess how easy they are to make!
Even if you don’t see yourself particularly skilled at baking, YOU CAN MAKE THESE, I believe in you, and I’m sure you’ll want to come back again and again once you have made them once!
and to make these cupcakes even more #EXTRA…
- Use a small, sharp knife to cut a small hole down the centre of the cupcake (but not all the way to the bottom!) removing the core of the cupcake.
- Fill it with chocolate mousse ‘buttercream’ and then add more frosting on top like normal
Get ready for some Ooey, gooey, velvety, chocolate mousse-filled goodness…
When you bite/cut into the cupcake, it will look a little something like this…
Yes, in this recipe you can substitute the cacao powder for the same quantity of cocoa powder.
Yes, just ensure the oats are certified 100% gluten free if necessary.
Yes you can use this recipe to make one big cake! 1 batch will make a fairly short single layer cake in a inch round cake tin, so for a taller cake double the recipe and bake it in 2 separate cake tins. Cooking time may vary; bake until a skewer inserted into the middle comes out clean.
This recipe makes half a dozen fairly small cupcakes but you can easily double the quantities and make more. They probably won’t last very long, especially if you’re sharing them with other people… 🙂
Vegan Chocolate Cupcakes
INGREDIENTS
Dry ingredients
- 1.5 cups oat flour sifted (Gluten free if required)
- 1/4 cup cacao powder or 6-8tbs cocoa powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp baking powder
Wet Ingredients
- 1 cup dates
- 1/2 tsp vanilla extract
- 1/2 cup non-dairy milk
- 1 tbsp apple cider vinegar
frosting / “buttercream”
- 1 quantity vegan chocolate mousse recipe see notes
Instructions
- Add dates to a small bowl and cover with boiling water. Set aside to soak until super soft (around 15 minutes), then drain the dates and reserve 1/2 cup of the soaking water for later.
- Preheat oven to 180 degrees C (fan forced) and line a 6-hole cupcake tray (or two trays if doubling the recipe).
- Sift dry ingredients together in a large bowl and stir to combine.
- Add the soaked dates and 1/2 cup date water to a blender and blend until as smooth as possible. Then add the remaining wet ingredients and continue blending until smooth.
- Add the wet mixture to the dry ingredients and gently fold in until just combined.
- Spoon mixture evenly into the lined cupcake tray cases and bake for 20-30 minutes, or until a skewer inserted comes out clean.
Notes
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Loretta
This recipe looks so simple easy to follow. Love a recipe with ingredients that I have in my pantry!
Gee
Thankyou Loretta, That is so great to hear! Happy baking!
they look delicious – I definitely have to try!! 🥰
Yess, Thankyou Jessi! Come back and let us know how they go! x
This looks out of this world and I want a box full
These look delicious! I want to try them out for my cookout this weekend!
These look so good. I can just see my kids not saving any for anyone else lol.
This recipe looks and sounds so delicious! I am always looking for recipes like these. Thank you for sharing!
Might make this for my friend who is a vegan!
Such a yummy post! Can’t wait to try it out.
These are going on my must try list! They look so decadent. Thank you for sharing.