Description
Deliciously moist and rich vegan chocolate cupcakes made with soy milk, olive oil, and vegan yogurt, topped with a smooth and fluffy vegan chocolate ganache. Perfect for any occasion, these cupcakes are easy to prepare, dairy-free, and packed with intense chocolate flavor.
Ingredients
Scale
Wet Ingredients
- 120 ml soy milk
- 1 ½ teaspoons apple cider vinegar
- 80 ml olive oil (or other neutral oil)
- 180 g soft brown sugar
- 100 g vegan Greek-style yogurt (or soy/coconut yogurt)
- 2 teaspoons vanilla extract
- 120 ml hot strong coffee
Dry Ingredients
- 50 g Dutch-processed cocoa powder
- 140 g plain flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
For the Topping
- 1 batch vegan ganache (whipped according to instructions)
Instructions
- Preheat the Oven: Preheat your oven to 180°C (356°F). Line a 12-hole muffin pan with cupcake liners to prepare for baking.
- Make Vegan “Buttermilk”: In a medium bowl or jug, combine the soy milk and apple cider vinegar. Stir well and let it sit for 5 minutes until it curdles slightly, creating a vegan buttermilk substitute.
- Mix Dry Ingredients: In a medium bowl, sift together the Dutch-processed cocoa powder, plain flour, baking powder, baking soda, and sea salt. Set aside.
- Cream Oil and Sugar: In a stand mixer or large mixing bowl, beat the olive oil and soft brown sugar together using an electric mixer for about 30 seconds until combined. Add the vegan yogurt and vanilla extract, then mix again until fully incorporated. Whisk in the prepared vegan buttermilk.
- Combine Wet and Dry Ingredients: Add the dry ingredient mixture and hot strong coffee to the wet ingredients in two additions. Whisk gently after each addition to combine, being careful not to overmix. The batter will be thin, which is expected.
- Fill Cupcake Liners: Using an ice cream scoop or cookie scoop, distribute the batter evenly among the 12 cupcake liners, filling each no more than three-quarters full.
- Bake the Cupcakes: Bake in the preheated oven for 20-22 minutes. Check doneness by inserting a toothpick or knife into a cupcake; it should come out clean when done. Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely for approximately 30 minutes.
- Prepare the Vegan Ganache: Make the vegan chocolate ganache as per the full blog post instructions and whisk it into a whipped consistency suitable for piping.
- Pipe the Ganache: Transfer the whipped ganache into a piping bag fitted with an open star nozzle and pipe a generous swirl on top of each cooled cupcake.
- Storage Instructions: Store cupcakes in an airtight container at room temperature for best taste. If storing for more than two days, refrigerate for up to 5 days. Before serving refrigerated cupcakes, bring them to room temperature for 2-3 hours to soften the ganache topping.
Notes
- Use soft brown sugar for a richer flavor and moist texture; light or dark brown sugar can be substituted but may slightly alter the taste.
- The vegan Greek-style yogurt adds creaminess and moisture; coconut or soy yogurt are good alternatives but may affect texture slightly.
- Ensure not to overmix the batter to maintain cupcake tenderness despite the thin consistency.
- The hot coffee intensifies the chocolate flavor but can be replaced with hot water if preferred.
- For best results, allow cupcakes to cool fully before frosting to prevent ganache from melting.
