This is the second treat to be aired from the St.Paul’s cake sale in support of the International Day for Street Children.
These cupcakes were delicious and so moist and chocolatey. After topping half with vanilla buttercream and the other with yummy nutella buttercream, I topped half with a malteser and half with Toffee Crisp popcorn! Naughty!
Chocolate Cupcakes:
Makes 24
- 210g plain flour
- 70g unsweetened cocoa powder
- 380g caster sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 125ml/1/2 cup vegetable oil
- 2 eggs replacements
- 2 tsp vanilla extract
- 250ml/1 cup non dairy yoghurt
- 1/2 tsp instant coffee granules dissolved in 250ml/1 cup warm water
- 1/2 recipe Vanilla Buttercream frosting and/or vegan ‘Nutella’ frosting (below)
Preheat oven to 350F/180c and line 20-24 holes of 2 muffin tins with paper cases.
In a large bowl, whisk together flour and cocoa powder. Whisk in sugar, baking soda, baking powder and salt.
In another large bowl, whisk together vegetable oil, egg replacer, vanilla extract, yoghurt and coffee. Add to dry ingredients and stir until well combined, smooth and glossy and there are no visible streaks of flour.
Divide evenly between the paper cases.
Bake for 15-18 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
Cool cupcakes on a wire rack completely before frosting.
Adapted from Baking Bites
Nutella Buttercream frosting: enough to frost 10-12 cupcakes generously
125g vegan margarine
300g icing sugar
3tbsp vegan chocolate hazelnut spread mixed with 1-2tbsp boiling water (enough water to make a smooth, lump free paste)
Simly beat together the margarine and sugar, preferably with an electric mixer until very pale and fluffy. Then beat in the nutella mixture until evenly combined. Adjust to taste, and for a more chocolately frosting you could add some cocoa powder to the nutella mix.
