You can never have enough chocolate! Why have one chocolate element if you can have three? These no-fail Triple Chocolate Cupcakes are always a hit. I’ve perfected the batter for a fluffy cupcake with melting choc-chips & smooth, creamy chocolate icing. They’re my go-to for dinner parties, celebrations & tea time treats. This recipe makes 8-12 vegan cupcakes, depending on the size of your muffin pan. They are utterly irresistible, I hope you love them as much as I do.
Preheat the oven to 180°C & prepare a muffin tray with cooking spray, oil, or vegan margarine. Sift all the dry ingredients together & stir to combine. Pour the soy milk into a separate bowl & add the apple cider vinegar. Let it sit a few minutes to curdle. Then add the oil & prepared vegan egg mix. Stir to combine. Mix the wet ingredients into the dry ingredients until the mixture is smooth and lump-free. Pour the mixture equally into the muffin holes. Bake for 20-25 minutes until a cake tester or skewer inserted comes out clean. Leave to cool completely on a cooling rack before frosting the cupcakes. Make the icing: Melt the butter & stir in the instant coffee powder. Pour it into a mixing bowl or the bowl of your electric mixer. Sift the cocoa & icing sugar into the mixing bowl. Using an electric mixer, blend the icing. Start on the slowest speed & then increase. Add the essence while mixing. When the icing is stiff, transfer it to a piping bag. Once the cupcakes are cooled, pipe the icing on top of the cupcakes. Decorate with choc-chips or chocolate vermicelli.Triple Chocolate Cupcakes
Ingredients
Instructions
