Vegan Double Chocolate Cupcakes

12 cupcakes

Intermediate

85 minutes

Egg Free

Vegan

Dairy Free

Delicious vegan double chocolate cupcakes topped with creamy cocoa cream and crunchy hazlenuts.

Decadently moist vegan chocolate cupcakes crowned with a silky, whipped chocolate cream. Each bite balances deep cocoa richness with a light, airy finish, while a sprinkle of toasted hazelnuts adds the perfect crunch and nutty warmth. Indulgent, elegant, and irresistibly chocolatey — a treat craf...

Recipe Ingredients

How to Prepare

Recipe Ingredients

For the Batter

300 g

Plain Flour

1.5 tsp

Dr. Oetker Baking Powder

50 g

Dr. Oetker Fine Dark Cocoa Powder

100 g

Caster Sugar

2 tsp

Dr. Oetker Madagascan Vanilla Extract

120 ml

Vegetable Oil Or Coconut Oil

350 ml

Soya Milk Or any Dairy Dree Milk

Dr. Oetker White Muffin Case

For the Cream

200 ml

Vegan Cream

150 g

Icing Sugar

2 tsp

Dr. Oetker Madagascan Vanilla Extract

40 g

Dr. Oetker Fine Dark Cocoa Powder

50 g

Chopped Hazelnuts

Buy the Products

Dr. Oetker Baking Powder

Dr. Oetker Fine Dark Cocoa Powder

Dr. Oetker Madagascan Vanilla Extract

How to Prepare:

Total:

85 minutes

Prep:

40 minutes

Resting Time:

45 minutes

Preheat the oven to 180°C (top/bottom heat). Pop 12 muffin cases into a 12-hole muffin tin.

In a bowl sift the flour, baking powder, and cocoa into a bowl. Add sugar and vanilla extract. Pour in vegetable oil and milk and whisk until smooth.

Pour the mixture into the muffin cases. Bake on the middle shelf of the preheated oven for about 15- 20 minutes. Let the muffins fully cool on a cooling rack.

Meanwhile, for the cream, in a bowl sift the icing sugar and cocoa. Then add in the cream and the vanilla. Whip until tick and a pipeable consistency.

Pop the whipped cream into a piping bag with a star nozzle. Pipe the cream onto the cooled cupcakes and sprinkle with Dr. Oetker chopped hazelnuts before serving.