Ingredients
Scale
- 240ml dairy-free milk
- 1 teaspoon apple cider vinegar
- 210g self-raising flour
- 50g cocoa powder
- 100g caster sugar
- 60ml sunflower oil
- 210g dairy-free block butter (for frosting)
- 200g icing sugar
- 20ml aquafaba (chickpea brine)
- Crushed Oreos for decoration
Instructions
- Preheat the oven to 180°C (350°F) and line a cupcake tray with paper liners.
- In a bowl, mix dairy-free milk with apple cider vinegar and let it sit for 5 minutes to thicken.
- In another bowl, whisk together self-raising flour, cocoa powder, caster sugar, baking powder, and bicarbonate of soda.
- Combine the sunflower oil with the buttermilk mixture and stir until mixed well.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Spoon the batter into liners, filling each about two-thirds full.
- Bake for 20-25 minutes or until a toothpick comes out clean. Cool completely before frosting.
- For frosting, beat dairy-free butter with icing sugar until creamy. Gradually mix in aquafaba until smooth.
- Frost cooled cupcakes generously and decorate with melted dairy-free chocolate, crushed Oreos for bat wings, and white chocolate buttons for eyes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 280
- Sugar: 24g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg