In the meantime, in a large mixing bowl, whisk the flour, cocoa powder, sugar, baking soda & powder, and salt. Use a commercial brand peanut butter such as Skippy or Jif in the frosting. Add 1 tbsp milk and vanilla continue to beat. I decided to call this a ‘classic’ vegan chocolate cupcakes recipe because this is … Luckily they still tasted great, but I now know not to do that again! I also made what I now know to be a rookie mistake of putting the cupcakes into the fridge to cool. You want a smooth but firm consistency. I made a couple modifications since I didn’t have all of the needed ingredients. I’m not sure. Disclosure & Privacy, Copyright © 2020 Domestic Gothess on the Foodie Pro Theme, « Vegan Crepes With Berry Compote And Chocolate Sauce. Line a cupcake/muffin tin with 4 liners and set aside. LOVE from Bangladesh. Copycat Levain Bakery Chocolate Chip Cookies ». (That’s basically a muffin). To keep the whole recipe vegan I used vegan margarine and dairy free dark chocolate but butter will work just fine as well. We're the six vegan sisters and we're so happy to be sharing our favorite vegan recipes and lifestyle tips with you. Melt the chocolate in short bursts in the microwave, stirring every 10 seconds. Your email address will not be published. This was my first time ever making cupcakes so I’m happy with the results. To make the frosting, beat softened butter until smooth and creamy. These small batch cupcake recipes make roughly 6-8 cupcakes. Place the buttercream in the fridge for 5 minutes to firm up a little then slather it on top of the cooled cupcakes, top with chocolate shavings and dig in. Bake for 16-20 minutes, until a toothpick comes out clean or with just crumbs on it (don’t overcook or they turn out dry). Your email address will not be published. Your email address will not be published. Sign up to receive a free recipe for Vegan Pumpkin Spice Coffee Cake straight to your inbox! I’ll add a tad more sugar next time but the flavor was that true chocolate (coffee does it every time) homemade cupcake flavor!! We love cupcakes because they’re not only easy to whip up, they’re a huge crowd-pleaser and fun to play around with – you can stuff them with nut butter or cookie dough and top them with anything you’d like! Vegan chocolate chip raspberry skillet cookie for two, vegan chocolate raspberry skillet cookie for two, nutella stuffed chocolate chunk skillet cookie for two, 37 Tasty Plant-Based Recipes for a Vegan Valentine's Day - Planted365, Chocolate Raspberry Skillet Cookie For Two (Vegan) - Domestic Gothess. Copyright Notice © Hannah Hossack-Lodge and Set aside to cool slightly. Keep plain or add any toppings you’d like! Your email address will not be published. The buttercream can be simply spread on, or it is pipeable too; though it is such a small batch that that seemed like overkill, and a little more awkward to do. This chocolate cupcakes for two recipe is incredibly quick and simple to whip up; perfect not just for Valentines, but for any time that a cake craving hits. The flavour was great and my girlfriend was thrilled with the results, so I’m sure I will be coerced into making these again sometime. This small-batch cupcake recipe makes exactly four perfectly adorable chocolate cupcakes with peanut butter buttercream frosting. I topped them with a simple chocolate buttercream as you can’t have a naked cupcake! Whisk the soy milk and vinegar together and let sit for about 10-15 minutes.

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