Vegan Chocolate Cupcakes

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    24
  • Calories icon
    Calories
    285

These soft, fluffy cupcakes are easy to make and will be enjoyed by everyone. We have decorated ours with chocolate curls, but you could try any type of sprinkles, chopped strawberries or whole blueberries, or even a simple white chocolate drizzle.

recipe updated Jan 7, 2026

Ingredients

  • Vegan dark chocolate icon
    Vegan dark chocolate
    300 g
  • Canned coconut milk icon
    Canned coconut milk
    250 g
  • Soy milk icon
    Soy milk
    480 g
  • Apple cider vinegar icon
    Apple cider vinegar
    2 teaspoons
  • Caster sugar icon
    Caster sugar
    250 g
  • Light brown sugar icon
    Light brown sugar
    100 g
  • Sunflower oil icon
    Sunflower oil
    200 g
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Plain flour icon
    Plain flour
    300 g
  • Cocoa powder icon
    Cocoa powder
    100 g
  • Baking powder icon
    Baking powder
    1 teaspoon
  • Baking soda icon
    Baking soda
    1 ½ teaspoons
  • Salt icon
    Salt
    ½ teaspoon
  • Chocolate shavings icon
    Chocolate shavings
    as needed

Tools

  • kCook icon Oven
  • kCook icon Prospero
  • kCook icon Jug
  • kCook icon Cupcake pan - 12 cup

Step preview

  1. Making the ganache:
  2. Fit the Whisk Tool
  3. Add the ingredients into the appliance bowl
  4. Whisk until combined - about 3 minutes, speed 3
  5. Transfer the mixture into a jug and cover
  6. Chill in the fridge until needed
  7. Making the sponge:
  8. Preheat the oven - 180°C
  9. Line two cupcake tins with cupcake cases
  10. Clean the appliance bowl and fit the K-Beater
  11. Add the ingredients into the appliance bowl
  12. Let sit - 2 minutes
  13. Then add the next ingredients
  14. Then sift in the next ingredients
  15. Mix until combined and then scrape the bowl - about 1 minute 30 seconds, speed Min
  16. Mix until smooth - about 30 seconds, speed Min
  17. Divide the batter between the cupcake cases, filling each one just halfway
  18. Bake until a skewer inserted comes out clean - 25 minutes, 180°C
  19. Remove from the oven and let cool
  20. Spread the ganache on top of the cupcakes
  21. Decorate the cupcakes
  22. Serve
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