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Vegan Chocolate Cupcakes with Coconut Yogurt Frosting

Vegan Chocolate Cupcakes with Coconut Yogurt Frosting

These vegan chocolate cupcakes are a delicious treat, perfect for those looking for a dairy-free dessert option. Made with almond milk, applesauce and coconut sugar, these cupcakes are not only delicious but also healthier. Adding a rich, creamy coconut yogurt frosting adds a luxurious touch, making these cupcakes irresistible.

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Why you'll love it:

These cupcakes are perfect for anyone looking to indulge without the guilt. Using almond milk and coconut yogurt as substitutes for traditional dairy makes these cupcakes lighter and suitable for those with dairy intolerance. Applesauce adds natural sweetness and keeps the cupcakes moist without the need for extra fat.

Perfect occasion:

These cupcakes are perfect for birthdays, get-togethers, or any special occasion where you want to offer a vegan option. They are also perfect for school events because they cater to various dietary needs and preferences. Their elegant presentation makes them perfect for festive celebrations or as a sophisticated treat at a casual gathering.

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Decorating Tips:

After frosting, you can sprinkle with vegan chocolate chips or a dusting of cocoa powder for an extra chocolaty touch. Edible flowers or vegan sprinkles can add color and make these cupcakes even more attractive. Serve them on an elegant cupcake stand to enhance their visual appeal.

Ingredients:

  • Wet ingredients:
    • 3/4 cup almond milk
    • 1/4 cup applesauce
    • 1/4 cup oil
    • 1 teaspoon of pure vanilla extract
    • 1 teaspoon of apple cider vinegar
  • Dry ingredients:
    • 1 cup all-purpose flour
    • 1/4 cup + 2 tablespoons unsweetened cocoa powder
    • 3/4 cup coconut sugar
    • A pinch of salt
    • 1/2 teaspoon baking soda
  • Icing:
    • 1/2 cup coconut yogurt
    • 3 tablespoons of cocoa powder
    • 2-3 tablespoons of coconut sugar
    • 2 tablespoons vegan chocolate chips
    • 1 tablespoon of almond milk

Instructions:

  1. Prepare the “Buttermilk”:
    • Mix the vinegar and almond milk and let sit for 5 minutes to create a buttermilk reaction.
  2. Prepare the cupcake batter:
    • Combine all wet ingredients, including coconut sugar, in a mixing bowl.
    • In another bowl, mix all the dry ingredients.
    • Gradually add the dry ingredients to the wet ingredients, mixing until no flour is visible.
    • Line a cupcake mold with liners and fill each with the batter.
    • Bake in preheated 350°F (175°C) oven for 20 to 25 minutes or until a toothpick comes out clean.
    • Let the cupcakes cool completely before frosting them.
  3. Prepare the frosting:
    • In a bowl, mix the coconut yogurt, cocoa powder and coconut sugar.
    • Melt the chocolate chips with the almond milk in the microwave, then add them to the yogurt mixture.
    • Mix everything and place in the refrigerator to thicken.
  4. Frost the cupcakes:
    • Once the cupcakes have cooled and the frosting has thickened, pipe the frosting onto the cupcakes.

Enjoy these delicious vegan chocolate cupcakes with delicious coconut yogurt frosting, perfect for any occasion!

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