I am excited to be sharing a series of Vegan recipes courtesy of Bianca Virtue from Botanic Baker.  The beauty with all of Bianca’s recipes is that they can easily be made non vegan by changing a few simple ingredients.  Today we have delicious Chocolate Cupcakes – be sure to scroll to the bottom of the post to see some great topping ideas for these cupcakes as well.  Happy Baking!

2 cups coconut milk
2 tsp apple cider vinegar
2 tsp vanilla extract
1 ½ cup caster sugar
1 cup sunflower oil
2 cups plain flour, sifted
1 cup cocoa powder
½ tsp salt
1 ½ tsp baking soda
1 tsp baking powder
2 tsp corn starch
1 tbs icing sugar, sifted * 

 In a medium bowl whisk coconut milk and apple cider vinegar until it becomes foamy and bubbly. Add vanilla, sugar and sunflower oil and whisk until combine.

Set aside.

 In a separate large bowl sift flour, cocoa, salt, baking soda, baking powder, corn starch and icing sugar if using. Gradually add your coconut milk mix while stirring with a wooden spoon until all wet mix is added. Be careful not to over mix this stage you just want the dry ingredients to be combine.

Pre-heat oven to 175 ° c , spoon your mix into a lined cupcake tray about ¼ full if making full sized cupcakes.

 Place in oven to bake for 15 – 18 minutes or until a skewer comes out completely clean.

* icing sugar does not have to be used but it will make the cupcakes slightly more sweeter.

CHOCOLATE FROSTING

 ½ cup butter
3 cups icing sugar
1 tbs vanilla extract
1 tbs milk
1 tbs cocoa powder

Cream butter with an electric mixer once light and fluffy start to gradually add your icing sugar. Once all combine add in vanilla and milk and continue to mix for a further 5 minutes.

CUPCAKE TOPPING IDEAS

Salted dark chocolate: melt dark chocolate in a double boiler, once melted pour into a line tray and sprinkle with salt and place in fridge to set. You can add as much or as little salt depends on how salty you want the chocolate.

Flaked toasted coconut: Place ½ cup coconut flakes into a small frying pan, dry roast the coconut and stir constantly to make sure it doesn’t burn. Once slightly toasted allow to cool before placing on cupcakes.

Bianca Virtue is the creator and owner of Botanic Baker Blog in Melbourne, Australia.  After meeting her vegan husband six years ago she started to create and develop vegan recipes that are easy for everyone.  Every recipe can be made non vegan which is the beauty of her recipes.  From simples bakes to learning to make something with seasonal produce her passion is sweet treats.  She is currently studying Patisserie.