These Hot Chocolate Cupcakes are filled with dark chocolate ganache and frosted with vegan buttercream frosting. The cupcakes are rich, chocolaty, moist, and fluffy. They are the perfect winter dessert.

THESE HOT CHOCOLATE CUPCAKES ARE:

• vegan
• egg-free
• dairy-free
• fluffy
• moist
• rich
• chocolaty
• filled with dark chocolate ganache
• frosted with vegan buttercream frosting
• perfect winter dessert

WHAT YOU NEED TO MAKE HOT CHOCOLATE CUPCAKES WITH GANACHE FILLING:

You need the following ingredients to make these Hot Chocolate Cupcakes (the exact measurements are in the recipe card below):

• Brown sugar – adds caramel flavor.
• Coconut oil – The recipe calls for melted coconut oil. If you don’t like coconut flavor, you can use flavor-free coconut oil or any vegetable oil.
• Unsweetened almond milk – Almond milk shout be at room temperature. Otherwise, it will cool the melted coconut oil (which will harden and won’t combine properly in the batter). Use any plant-based milk of your choice (though some kinds of milk such as soy milk can thicken in combination with cider, so you may need to add more of the milk to the batter to have the right consistency).
• Apple cider vinegar – In combination with almond milk, it will create vegan buttermilk. The acidity from the vinegar helps to activate baking soda. You can use lemon juice instead.
• All-purpose flour – makes the cupcakes soft.
• Ground cinnamon – Adds nice spice flavor. It is an optional ingredient.
• Cocoa powder – Use high-quality unsweetened cocoa powder. Make sure to sift it to avoid any lumps.
• Sea salt – Deepens the chocolate flavor.
• Baking soda and baking powder – Raising agents that help the cupcake batter to rise and make it fluffy. Apple cider vinegar helps to activate the baking soda.
• Dark chocolate – Use 55-70% high-quality chocolate bar. Finely chop the chocolate to make it faster to melt.
• Rum – This is an optional ingredient. It adds a slight kick to the vegan buttercream and ganache.
• Vegan butter – Use vegan butter which has around 75-80% of fat (Naturli Vegan Block). Make sure to let the butter soften at room temperature before making the frosting.
• Powdered sugar – Sift the sugar to avoid lumps.

Equipment you need:

• Muffin (cupcake) pan
• Cupcake liner – for 6 cupcakes
• Glass liquid measuring cup – to measure almond milk and mix it with apple cider vinegar.
• 2x mixing bowl – for mixing the cupcakes dough and for the buttercream.
• Sifter – to make sure there are no lumps.
• Whisk
• Hand mixer or a stand mixer – You can make the cupcake batter with a whisk; however, you will need a hand mixer or a stand mixer to make the buttercream frosting.
• Medium-size glass bowl – for dark chocolate ganache.
• Small pot
• Spoon
• Apple corer or knife – to remove the center of the cupcakes for ganache filling.
• Piping bag and piping star tip

HOW TO MAKE HOMEMADE VEGAN HOT CHOCOLATE CUPCAKES:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the muffin pan

Preheat the oven to 180°C and line the muffin pan with 6 cupcake liners. Set aside.

2. Step: Make vegan buttermilk

In a glass (liquid measuring cup), combine unsweetened almond milk and apple cider vinegar (or lemon juice). Set aside.

3. Step: Make the batter

To the mixing bowl, add brown sugar and melted coconut oil. Mix with whisk. Then add vegan buttermilk and mix again. Sift all-purpose flour, ground cinnamon, cocoa powder, sea salt, baking soda, and baking powder. Mix until just combine. Don’t overmix the batter.

4. Step: Bake the cupcakes

Evenly divide the chocolate batter into 6 cupcake liners (in a muffin pan). Bake in preheated oven for 20 minutes until a toothpick inserted into the middle comes out clean. Otherwise, bake for 2-5 minutes longer.

After the cupcakes are baked, make sure to let them cool completely before frosting. If they are still warm, the frosting will melt.

5. Step: Make the dark chocolate ganache

While the cupcakes are baking, fill ¾ of a small pot with water and bring to boil. Add finely chopped dark chocolate bar into a medium-sized glass bowl. Place the bowl on the pot, turn off the heat, and let the chocolate melt completely. Stir a few times with a spoon. Once melted, set aside.

Then, while stirring the chocolate, slowly add unsweetened almond milk (don’t add everything at once!). Stir until combined into a smooth ganache. Add rum and a pinch of salt and stir again until combined.

Place the glass bowl with the ganache into the fridge for about 1 hour (to 1 hour and 30 minutes) until it thickens.

6. Step: Make vegan buttercream frosting

Add soft butter to a mixing bowl and beat with a hand mixer (or stand mixer) until smooth. Sift half of the icing sugar, mix until combine. While mixing, add 1 tablespoon at a time of almond milk and rum. Sift the rest of the icing sugar, and mix until soft, light, and super fluffy. It can take up to 2-3 minutes.

7. Step: Fill and frost the cupcakes

Us an apple corer or knife to remove the center of the cupcake. Be careful not to slice through the bottom.

Fill each cupcake with about 1 teaspoon of the chilled dark chocolate ganache.

Then frost the cupcakes with the buttercream frosting.

Decorate the cupcakes with mini marshmallows and dust with cocoa powder.

Serve them at room temperature or store in the fridge in an airtight container.

FREQUENTLY ASKED QUESTIONS:

WITH WHAT ELSE TO FILL CHOCOLATE CUPCAKES?

• jam
• homemade Nutella
• pudding
• nut butter
• date caramel
• coconut whipped cream
• vegan cream cheese

CAN I MAKE THE CHOCOLATE CUPCAKES THE DAY BEFORE?

Yes, you can make the cupcakes sponge the day before, store them in an airtight container in a cool place and fill and frost them the next day.

HOW TO STORE VEGAN HOT CHOCOLATE CUPCAKES?

Store the cupcakes in an airtight container in the fridge.

HOW LONG DO HOT CHOCOLATE CUPCAKES LAST?

Hot chocolate cupcakes will last for about 4 days in the airtight container in the fridge.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Vegan Hot Chocolate With Rum
• Gingerbread Sheet Cake With Molasses Frosting
• Cinnamon Streusel Coffee Cake
• Biscoff Chocolate Truffles

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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HOT CHOCOLATE CUPCAKES WITH GANACHE FILLING (VEGAN)

These Hot Chocolate Cupcakes are filled with dark chocolate ganache and frosted with vegan buttercream frosting. The cupcakes are rich, chocolaty, moist, and fluffy. They are the perfect winter dessert.

Course Dessert

Cuisine Czech

Diet Vegan

Prep Time 25 minutes

Cook Time 20 minutes

Chilling Time 1 hour

Total Time 1 hour 45 minutes

Servings 6 cupcakes

Calories 433kcal

Author Plantiful Bakery

Ingredients

For chocolate cupcakes:

• 100 ml unsweetened almond milk, room temperature
• 1 tbsp apple cider vinegar (or lemon juice)
• 80 g brown sugar
• 41 g (3 tbsp) coconut oil, melted
• 80 g all-purpose flour
• 1/2 tsp ground cinnamon (optional)
• 20 g (3 tbsp) cocoa powder
• pinch sea salt
• 1 tsp baking soda
• 1 tsp baking powder

For ganache:

• 80 g dark chocolate, 55-70%, finely chopped
• 50 g unsweetened almond milk, room temperature
• pinch sea salt
• 1 tsp rum (optional)

For the buttercream frosting:

• 100 g vegan butter, soft (75-80% fat)
• 120 g (1 cup) powdered sugar
• 2 tbsp (30 ml) unsweetened almond milk, room temperature
• 2 tbsp (30 ml) rum (optional)

Instructions

• Preheat the oven to 180°C and line the muffin pan with 6 cupcake liners. Set aside.
• In a glass, combine unsweetened almond milk and apple cider vinegar (or lemon juice). Set aside.
• To the mixing bowl, add brown sugar and melted coconut oil. Mix with whisk. Then add vegan buttermilk and mix again. Sift all-purpose flour, ground cinnamon, cocoa powder, sea salt, baking soda, and baking powder. Mix until just combine. Don't overmix the batter.
• Evenly divide the chocolate batter into 6 cupcake liners. Bake in preheated oven for 20 minutes until a toothpick inserted into the middle comes out clean. Otherwise, bake for 2-5 minutes longer.
• After the cupcakes are baked, make sure to let them cool completely before frosting.
• While the cupcakes are baking, fill ¾ of a small pot with water and bring to boil. Add finely chopped dark chocolate bar into a medium-sized glass bowl. Place the bowl on the pot, turn off the heat, and let the chocolate melt completely. Stir a few times with a spoon. Once melted, set aside.
• Then, while stirring the chocolate, slowly add unsweetened almond milk (don’t add everything at once). Stir until combined into a smooth ganache. Add rum and a pinch of salt and stir again until combined.
• Place the glass bowl with the ganache into the fridge for about 1 hour (to 1 hour and 30 minutes) until it thickens.
• Add soft butter to a mixing bowl and beat with a hand mixer (or stand mixer) until smooth. Sift half of the icing sugar, mix until combine. While mixing, add 1 tablespoon at a time of almond milk and rum. Sift the rest of the icing sugar, and mix until soft, light, and super fluffy. It can take up to 2-3 minutes.
• Us an apple corer or knife to remove the center of the cupcake. Be careful not to slice through the bottom. Fill each cupcake with about 1 teaspoon of the chilled dark chocolate ganache.
• Then frost each cupcake with the buttercream frosting.
• Decorate the cupcakes with mini marshmallows and dust with cocoa powder.
• Serve them at room temperature or store in the fridge in an airtight container.

Notes

You can make the cupcakes sponge the day before, store them in an airtight container in a cool place and fill and frost them the next day.

The cupcakes will last for about 4 days in the airtight container in the fridge.

Nutrition Facts

Serving: 1 cupcake (approx. 90g) / Calories: 433kcal / Total Fat: 24,6g / Saturated Fat: 14,7g / Cholesterol: 0mg / Sodium: 83,8mg / Total Carbohydrate: 49,6g / Fiber: 2,8g / Sugar: 35,0g / Protein: 2,9g / Iron: 2,1mg / Potassium: 144,6mg / Calcium: 51,1mg

Nutrition

Calories: 433kcal

Příspěvek HOT CHOCOLATE CUPCAKES WITH GANACHE FILLING (VEGAN) se objevil jako první na Plantiful Bakery.

VEGAN GINGERBREAD SHEET CAKE WITH MOLASSES FROSTING

Gingerbread flavor is always associated with Christmas. Gingerbread cookies are the standard, but this Gingerbread Sheet Cake is something special to offer.

The gingerbread sponge is rich, spicy, moist, and fluffy. It is a simple sponge; you won’t need any special ingredients.

The cake is good as it is if you don’t feel like making the frosting. I like to sometimes dust icing sugar over the top instead of the frosting. That’s how I remember Gingerbread cake from my childhood. However, I wanted to make something more festive this time. So, I’ve made this mellowly sweet Molasses Frosting.

The Molasses Buttercream Frosting is super easy to make. You will only need 3 ingredients to make it. It has just the right amount of sweetness.

There is nothing better than to make this Gingerbread Cake for Christmas. Nobody will even notice it is vegan!

THIS GINGERBREAD SHEET CAKE IS:

• vegan
• egg-free
• dairy-free
• soft
• moist
• spicy
• warm
• rich
• simple
• so delicious
• perfect Christmas cake

WHAT YOU NEED TO MAKE VEGAN GINGERBREAD SHEET CAKE WITH MOLASSES BUTTERCREAM FROSTING:

You need the following ingredients to make this Gingerbread Sheet Cake With Molasses Frosting:

• Brown sugar – adds mild caramel flavor.
• Sunflower oil – Oil is added for moisture. Use any vegetable oil neutral in flavor.
• Unsulphured molasses – Molasses adds the authentic gingerbread flavor and mellow sweetness. Molasses is also a rich source of iron, magnesium, or vitamin B6. If you don’t want to use molasses, you can substitute for maple syrup, date syrup, or caramel sauce.
• Apple sauce – adds moisture to the cake without adding any flavor. You can substitute for plant-based yogurt.
• Unsweetened almond milk – Almond milk with apple cider vinegar create vegan buttermilk.
• Apple cider vinegar – The acidity of vinegar helps to activate baking soda. You can use lemon juice instead.
• All-purpose flour – Makes the cake extra soft.
• Cocoa powder – The recipe calls only for 6 grams of cocoa powder to add a slightly dark brown color to the cake.
• Gingerbread spice mix – For warm and spicy flavor.
• Baking powder and baking soda – Leavening agents that help the gingerbread cake rise. For activating the baking soda, we’re using apple cider vinegar.
• Sea salt – helps to bring out all those flavors.
• Vegan butter – Use vegan butter that has around 80% fat. Don’t forget to let it soften in a room temperature before making the frosting.
• Icing sugar – is used in the Molasses Buttercream Frosting.

Equipment you need:

• Square cake pan – 23×23 cm/9×9 in. This cake is thinner; therefore, I don’t recommend using a larger pan.
• Parchment paper
• 2x mixing bowl
• Medium-size bowl
• Whisk
• Sifter
• Hand mixer or stand mixer
• Spatula
• Offset Spatula

HOW TO MAKE GINGERBREAD SHEET CAKE WITH MOLASSES FROSTING:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Gingerbread Cake is simple and comes with 7 following steps:

1. Step: Preheat the oven and prepare your baking pan

Preheat the oven to 180°C. Lightly grease a 23x23cm/9x9in square pan with a little bit of vegan butter or oil. Then line the pan with a strip of parchment paper (you can secure the parchment paper on the sides of the pan with binder paper clips). It will prevent the coffee cake from sticking to the pan.

2. Step: Make vegan buttermilk

Add a tablespoon of apple cider vinegar (or lemon juice) to unsweetened almond milk. Mix well. Set aside.

3. Step: Make the batter

Make sure you accurately measure all the ingredients.

In a mixing bowl, beat together with a hand mixer or whisk brown sugar, sunflower oil, molasses, and apple sauce for about 1 minute. Add vegan buttermilk and mix again until combined.

In a separate bowl, combine all-purpose flour, cocoa powder, gingerbread spice mix, baking soda, baking powder, and sea salt.

Sift the flour mixture into the large bowl with the wet ingredients. Use a whisk to mix the batter until just combined. Don’t overmix the batter.

4. Step: Bake in the oven

Pour the batter into the prepared pan and spread to the sides.

Bake in preheated oven for 20-25 minutes until a toothpick inserted into the middle comes out clean. Otherwise, bake for 2-5 minutes longer.

5. Step: Cool the cake completely

After the cake is baked, make sure to let it cool completely before frosting. If the cake is still warm, the frosting will melt.

You can make the gingerbread sponge a day ahead of time.

6. Step: Make molasses buttercream frosting

Add soft butter and molasses in a mixing bowl and beat with a hand mixer (or stand mixer) until completely smooth. Sift half of the icing sugar, mix until combine. Sift the rest of the icing sugar and beat until soft, light, and super fluffy. It can take up to 2-3 minutes.

7. Step: Frost the cake

Spread the molasses frosting all over the cooled cake using an offset spatula.

Cut into 9 squares and serve.

You can top the cake with crushed gingerbread cookies or sprinkle with ground cinnamon.

FREQUENTLY ASKED QUESTIONS:

CAN I USE WHOLE WHEAT FLOUR INSTEAD OF ALL-PURPOSE FLOUR?

Yes, you can use whole wheat flour, but it will change the taste and the texture of the Gingerbread Cake. It will add a slightly nutty flavor. I recommend sticking to the all-purpose flour.

HOW TO STORE VEGAN GINGERBREAD SHEET CAKE?

An unfrosted cake (the sponge) can be stored covered at room temperature or in the fridge. You can make the gingerbread sponge a day in advance before frosting.

The frosted cake should be store covered in a fridge. It will help to keep the moisture.

HOW LONG DOES GINGERBREAD SHEET CAKE LAST?

The frosted cake will last about 4 days in a fridge. Unfrosted will last about 3 days at room temperature and about 5 days in the refrigerator.

You can also store the gingerbread sponge in the freezer for about 2 months.

CHRISTMAS RECIPES TO CHECK OUT:

• Vegan Gingerbread Cookies With Icing
• Walnut Crescent Cookies
• Hot Chocolate With Rum

FOR MORE VEGAN DESSERT RECIPES, CHECK OUT THE FOLLOWING:

• Cinnamon Streusel Coffee Cake
• Pumpkin Bread
• Chocolate Chip Banana Bread

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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VEGAN GINGERBREAD SHEET CAKE WITH MOLASSES BUTTERCREAM FROSTING

Vegan Gingerbread Sheet Cake topped with Molasses Buttercream Frosting. This cake is a perfect dessert for the Holidays. It is spicy, warm, soft, and simple to make.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 9 squares

Calories 238kcal

Author Plantiful Bakery

Ingredients

For the gingerbread cake:

• 100 ml (=1 cup and 1 tbsp) unsweetened almond milk
• 1 tbsp apple cider vinegar (or lemon juice)
• 80 g brown sugar
• 27 g (=2 tbsp) sunflower oil* + extra for greasing
• 20 g (=1 tbsp) unsulphured molasses
• 31 g (=2 tbsp) apple sauce, unsweetened
• 120 g (=1 cup) all-purpose flour
• 6 g (=1 tbsp) cocoa powder
• 1 tbsp gingerbread spice mix
• 1/2 tsp baking soda
• 1 and 1/2 tsp baking powder
• pinch sea salt

For the molasses buttercream frosting:

• 100 g (=7 tbsp) vegan butter, soft
• 26 g (=1 tbsp and 1 tsp) unsulphured molasses
• 65 g (=2/3 cup) icing sugar

Instructions

Make the gingerbread cake:

• Preheat the oven to 180°C. Lightly grease a 23x23cm/9x9in square pan with a little bit of oil or vegan butter. Then line the pan with a strip of parchment paper.
• To make vegan buttermilk, add a tablespoon of apple cider vinegar (or lemon juice) to unsweetened almond milk. Mix well. Set aside.
• In a mixing bowl, beat together with a hand mixer or whisk brown sugar, sunflower oil, molasses, and apple sauce for about 1 minute. Add vegan buttermilk and mix again until combined.
• In a separate bowl, combine all-purpose flour, cocoa powder, gingerbread spice mix, baking soda, baking powder, and sea salt.
• Sift the flour mixture into the large bowl with the wet ingredients and use a whisk to mix the batter until just combined. Don’t overmix the batter.
• Pour the batter into the prepared pan and spread it to the sides.
• Bake in preheated oven for 20-25 minutes until a toothpick inserted into the middle comes out clean. Otherwise, bake for 2-5 minutes longer.
• Let the cake cool completely before frosting.

Make the frosting:

• Add soft butter and molasses in a mixing bowl and beat with a hand mixer (or stand mixer) until completely smooth. Sift half of the icing sugar, beat until combine. Sift the rest of the icing sugar and beat until soft and fluffy. It can take 2-3 minutes.
• Spread the molasses frosting all over the cooled cake using an offset spatula.
• Cut into 9 squares and serve.

Notes

* any vegetable oil, neutral in flavor, will work

You can make the gingerbread sponge a day ahead of time.

You can top the cake with crushed gingerbread cookies or sprinkle with ground cinnamon.

Nutrition Facts

Serving: 1 slice / Calories: 238kcal / Total Fat: 12,2g / Saturated Fat: 4,8g / Cholesterol: 0mg / Sodium: 35mg / Total Carbohydrate: 30,9g / Fiber: 0,7g / Sugar: 19,2g / Protein: 1,6g / Calcium: 27mg / Iron: 1mg / Potassium: 102mg

Nutrition

Calories: 238kcal

Příspěvek VEGAN GINGERBREAD SHEET CAKE WITH MOLASSES BUTTERCREAM FROSTING se objevil jako první na Plantiful Bakery.