Vegan Chocolate Cupcakes

Cupcakes

• Preheat a fan-forced oven to 140°C /280°F or 160°C / 320°F for a conventional oven. Line a cupcake tin with brown cupcake liners. Set aside.
• Add the flour, sugar, cocoa powder, bicarb soda, baking powder and salt to a large mixing bowl and mix on low speed using an electric hand mixer to combine.
• Next, add coconut milk, canola oil and apple cider vinegar to the dry ingredients. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for a final 20 seconds.
• Fill each liner three quarters of the way. Using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process and ensures everything is filled the same amount and bakes at the same. Bake for 40-50 min or until a toothpick inserted comes out clean. I bake my cupcakes on a slow, low temperature. This ensures they don’t colour and crack on top. Allow the cupcakes to cool completely on a wire cooling rack before frosting.
• These cupcakes are perfectly paired with my vanilla or chocolate flavoured vegan buttercream frosting. Fit the end of a piping bag with whichever piping tip you like and frost a swirl on top. Sprinkle with vegan chocolate sprinkles!