Vegan Chocolate Cupcakes (+Vegan Frosting)

These Vegan Chocolate Cupcakes are so yummy, that you won’t even notice that they are vegan!

You know what I mean, right? Vegan food is generally healthier -but that also usually means, that it tastes just that little bit healthier too. And when it comes to chocolate cupcakes, healthy tasty really isn’t what you are looking for.

My search for Vegan Chocolate Cupcakes is over

I am always on the hunt for vegan baking ideas that I can try, change a bit and then try again until the desired result is ready. My kids have, in other words, been enjoying a few too many cupcakes this past week while I fine-tuned this recipe. I didn’t hear them complaining though 😉 The result is quite amazing, if I say so myself. You simply cannot taste that they are vegan and therefore totally dairy-free and eggless. My kids were sure that is was my regular chocolate muffins, that I had made. The cupcakes also have the benefit of being without nuts, which is a substitute used in many other vegan recipes.

The ingredients for Vegan Chocolate Cupcakes

The apple sauce is a good substitute for yoghurt or egg in almost any recipe. I use it in my Butter Cookies and Chocolate Oatmeal Cookies too. Mashed banana is another great substitute for egg in a recipe but unfortunately the banana also gives a little bit of banana flavour to the baked goodies.

The apple sauce gives the cupcakes the needed fluffiness (and a little bit of vitamins too). Apple also has the advantage of absorbing the flavours of the other ingredients so the apple flavour doesn’t come through. I use a medium sized apple which I boil for 5 minutes in the microwave with very little water. I then puree it until smooth.

The vinegar and baking soda cause a chemical reaction which help the muffins rise in the oven. And please don’t worry, you will not be able to taste the vinegar either.

Vegan Frosting

Now, this one wasn’t easy to find a solution to. In Europe it would be possible to make butter icing from margarine or other butter substitutes, but those butters are not readily available here in Goa. So I decided to use dairy-free whipping cream.

The whipped cream frosting is fluffy, light and easy to use. It has a tendency to bubble a little but it’s not a big problem. I use the brand “Tropolite” in this recipe but other similar brands will also work. Add just a little icing sugar to help it set afterwards -but not too much as the cream is very sweet already.

Silicone muffin moulds or a muffin tray?

I prefer using silicone muffin moulds with cupcake liners inside because they are easier to stack and store. But a muffin tray will produce the same results.

Yield: 15 medium sized cupcakes