Vegan chocolate cupcakes with biscoff frosting

These easy and delicious fluffy chocolate cupcakes are moist and soft and pair brilliantly with this rich biscoff frosting, You'll never be able to stop at just one.

These vegan chocolate cupcakes are perfectly moist and soft with a rich chocolate flavour, It took me weeks to nail the perfect vegan chocolate cupcake but my secret ingredient is coffee. Yep you read that right - coffee. Don't worry you can't taste the coffee once they're baked.

You can even serve these to non-vegans, I guarantee they'll never taste the difference. Best of all you don't even need to get any fancy egg-replacer as we will mimic the effect egg gives it with cider vinegar.

Ingredients

For the cake:

  • 1 1/2 cups all-purpose flour (187g)
  • 1 1/4 cups caster sugar (250g)
  • 1/2 cup cocoa powder (50g)
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp baking soda (bicarbonate of soda)
  • 3/4 cup soya milk (187ml)
  • 1/2 cup vegetable oil (125ml)
  • 2 tbsp cider vinegar
  • 3/4 cup freshly made instant coffee (187ml)

For the frosting

  • 5 tbsp biscoff spread
  • 2 tbsp soya milk
  • 9 tbsp vegan butter
  • 2 cups of powdered sugar (240g)
  • 1 tsp vanilla extract

Step 1 : Mix the dry ingredients

  • Preheat your oven to 160°F/320°F and line a 12 cup baking tray with paper cases.
  • It is vital that you sieve all the dry ingredients to create a smooth lump free batter. So we want to sieve the all purpose flour into a bowl, followed by sieving the sugar, baking powder and baking soda;
  • We want to combine these ingredients completely using a small whisk or a spoon.

Step 2: Combine the wet ingredients

  • In a measuring jug or boil combine the milk, oil, vinegar, vanilla and coffee.
  • Use hot instant coffee, there's no need for posh coffee here.
  • Mix together your liquids with a small whisk or fork. It'll create a type of emulsion.

Step 3: Combine wet and dry ingredients

  • Using a stand or electric hand mixer, mix together the wet and dry ingredients.
  • Be careful not to over mix, 3 minutes should be enough

Step 4: Bake and cool

  • Bake in the oven for 20-22 minutes.
  • They are ready when a skewer comes out clean.
  • Remove from the baking tray and leave to cool. Whilst they are cooling, let us make the frosting.

Step 5: Make the frosting

  • The frosting is sooo easy. The only thing I'd recommend is ensuring your butter and biscoff are at room temperature.
  • Add all the frosting ingredients to a large bowl and mix for 2-3 minutes on the lowest speed.

Step 6: Get icing

Use a piping bag to decorate the cakes with the frosting. Store in the fridge and stuff your face with these chocolatey cakes when ready.

Print

Vegan chocolate cupcakes with biscoff frosting

These easy and delicious fluffy chocolate cupcakes are moist and soft and pair brilliantly with this rich biscoff frosting, You'll never be able to stop at just one.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Cuisine: American

Ingredients

Scale

For the cake

  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups caster sugar
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup soya milk
  • 1/2 cup vegetable oil
  • 2 tbsp cider vinegar
  • 3/4 cup hot instant coffee

For the frosting

  • a jar of lotus biscoff spread
  • 2 tbsp soya milk
  • 12 tbsp vegan butter
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 160°F/320°F and line a 12 cup baking tray with paper cases.
  2. Sift the flour, sugar, cocoa powder, baking powder and baking soda into a large bowl and use a spoon to thoroughly combine..
  3. In a separate bowl, add the milk, oil, vinegar and vanilla extract and whisk to combine.
  4. Add the two bowls of mixtures together and use an electric whisk on the lowest setting for about a minute or until you have a smooth batter.
  5. Pour the mixture into the paper cases up to about 2/3. We need to leave space for them to rise. Bake in the oven for around 20 minutes or until a skewer comes out clean.
  6. Let cool for around ten minutes.
  7. Add all the frosting ingredients to a bowl and whisk until smooth. Refrigerate until you're ready to use.
  8. Use a piping bag to decorate the cakes with the frosting. Store in the fridge and stuff your face with these chocolatey cakes when ready.

Hey there

I'm Adelaise. Ethically Living is a modern lifestyle site for the modern vegan. Here you'll find tasty and easy vegan recipes, sustainability tips, travel guides and cruelty-free beauty. Enjoy and stay a while.

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1 Comments

  1. Serena wrote:

    4 stars
    These look delicious - you can't go wrong with biscoff!

    Posted 9.13.20 Reply