Description
Delightful bite-sized vegan cupcakes featuring fluffy chocolate cake, creamy filling, and rich chocolate ganache.
Ingredients
Scale
- 1/2 cup vegan buttermilk (room temperature)
- 1/4 cup avocado oil
- 1/2 cup granulated sugar
- 1/2 tablespoon pure vanilla extract
- 1/2 teaspoon vanilla powder or vanilla bean paste
- 1 cup all-purpose flour (or gluten-free 1:1 baking flour)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/2 cup vegan heavy cream
- 1/2 cup dairy-free milk
- 1/4 cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon sea salt
- 3 tablespoons vegan butter (cold)
- 1/2 cup vegan chocolate chips
- 1/2 cup vegan heavy cream
Instructions
- Line a 6-cup muffin tin with cupcake liners and preheat the oven to 350°F (175°C).
- In a mixing bowl, whisk together the avocado oil, sugar, vanilla extract, and vanilla bean paste. Add the flour, baking powder, baking soda, and sea salt. Pour in the vegan buttermilk and whisk until combined.
- Divide the batter among the cupcake liners and bake for 20-22 minutes until a toothpick comes out clean. Cool in the tin for 30 minutes before transferring to a cooling rack.
- In a saucepan, whisk together vegan heavy cream, dairy-free milk, sugar, cornstarch, vanilla bean paste, and sea salt. Heat over medium heat, whisking until thickened, about 7 minutes. Stir in vegan butter, transfer to a bowl, cover, and chill for 30 minutes.
- Heat vegan heavy cream, add chocolate chips, let sit, then stir until smooth. Set aside to cool.
- Make a half batch of vegan buttercream or cream cheese frosting and set aside.
- Cut a small divot from the top of each cupcake and pipe in the chilled pastry cream.
- Mix remaining pastry cream with frosting until fluffy.
- Fill a piping bag with the frosting and pipe it onto each cupcake. Chill in the freezer for 5-10 minutes to set the frosting.
- Once set, dip each cupcake in the chocolate ganache and let excess drip off. Return to the plate or cooling rack.
- Serve and enjoy!
Notes
Best served chilled. Store in an airtight container in the refrigerator for up to four days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan dessert, cupcakes, Boston Cream Pie, small batch, chocolate