Vegan Chocolate Cupcakes by Billington's

  • Total Time

    • Prep Time

    • Bake Time

  • Serves


  • Skill Level

  • Dietary Needs

    • Dairy free
    • Egg free
    • Vegan
    • Vegetarian
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These vegan chocolate cupcakes are free from dairy and egg. These vegan chocolate cupcakes are so easy to make and produce a really rich, velvety smooth texture and flavour. Whether you're vegan or not, these cupcakes will be part of your go-to recipes as they are so easy and tasty to make. 


  1. Preheat oven to 180ºC / 350ºF/Gas mark 4. Line a cupcake tray with paper liners.

  2. Begin with your wet ingredients. Mix the lemon juice with your chosen milk and set it aside to sour. 

  3. In a large bowl, whisk the melted butter and caster sugar until well combined. Then stir in the milk mixture and the vanilla extract. 

  4. Sift in the flour, baking powder and cocoa. Stir well to combine. 

  5. Spoon the mixture into the cupcake cases in the cupcake tin. Bake for 15-20 minutes until risen. Use a cocktail stick to see if they're baked by inserting it into the middle and when it comes out clean, it's ready. 

    Allow to cool in the tray for 5 minutes, before transferring to a wire rack to cool.

  6. While the cakes are cooling, begin making your frosting.

    Mix the vegan butter, icing sugar, vanilla, cocoa powder and and 1 tablespoon of vegan milk until thick and smooth.

    Top Tip: Too thick or too thin?
  7. Spoon the icing into a piping bag and decorate the cupcakes before serving. 

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