These vegan chocolate cupcakes are super simple, ideal for celebrations—or celebration of the everyday. The base ingredient list is straightforward, pantry-staples, you’ll find everything in your local supermarket. The ganache is Lagom's forever-ganache recipe with coconut milk. Two ingredients, insanely delicious. And for a bit of fun, top with natural sprinkles from Hill St (found at Farro). With generous sweet flavours, these cupcakes are decadent, fluffy, yet light, with an abundance of energising cacao powder and our new 65%  Baking Chocolate.

A rich source of polyphenols, cacao is abundant in flavanols, which are potent antioxidants. Our Baking Chocolate combines organic and fair trade Peruvian and Ecuadorian cacao stone ground at low temperatures with organic, unrefined coconut sugar. Our Baking chocolate provides the opportunity to elevate any chocolate-based recipe. The chocolate comes in square pieces, easy to cut—ideal for optimal chocolate melting and ganache preparation. We hope you enjoy this easy vegan chocolate cupcakes recipe as much as we did, and let us know how you go!

Recipe and photography produced in collaboration with Lagom.

Serves: 12

Prep time: 15 minutes

Baking time: 20 minutes

Ingredients
Cupcakes

1½ cups whole wheat flour

1 cup cane sugar

¼ cup cacao powder

1 tsp baking soda

½ tsp fine sea salt

¼ cup + 2 tbsp grapeseed oil

1 tbsp apple cider vinegar

1 tsp vanilla extract

1 cup filtered water

Chocolate ganache

170 grams Flint Baking Chocolate

½ cup coconut milk (approx. 120 ml)

Method

Preheat your oven to 175°C, line a cupcake tray with baking cups and set aside.

In a large bowl, combine flour, sugar, cacao powder, baking soda and sea salt.

Combine wet and dry ingredients, and with a spatula, fold through until the mixture is smooth and homogenous. 

Apple cider vinegar and acidic ingredients will start reacting together as soon as mixed; bubbles will appear—so acting quickly, equally divide the batter over the baking cups and place the tray in your oven.

Bake for 20 minutes or until a knife inserted in the cupcake centre comes out lightly touched (not clean). Let cupcakes cool completely before applying frosting. For the ganache recipe used here, follow this link.

Top ganache with sea salt or party sprinkles. Enjoy!

These double chocolate cupcakes will keep up to 3 days in an airtight container.