Ingredients
Scale
- 3/4 cup plain flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup caster sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter (melted)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup plant-based buttermilk
- Vegan marshmallow frosting ingredients: egg whites, caster sugar, cream of tartar, vanilla extract
- Chocolate coating: dark chocolate and vegetable oil
Instructions
- Preheat oven to 180°C (350°F). Line a muffin tin with cupcake liners.
- In one bowl, mix flour, cocoa powder, baking soda, baking powder, and sugars. In another bowl, whisk melted butter, eggs, vanilla extract, and buttermilk.
- Combine wet and dry mixtures gently without overmixing.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes until cooked through. Cool completely on a wire rack.
- Prepare vegan marshmallow frosting by heating egg whites, sugar, and cream of tartar over simmering water until it reaches 71°C (160°F). Whip until fluffy.
- Pipe frosting onto cooled cupcakes and freeze for at least 30 minutes.
- Melt dark chocolate with oil; dip each frozen cupcake upside down into the chocolate coating. Allow to cool before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cupcake
- Calories: 260
- Sugar: 28g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg