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Ultimate vegan chocolate cupcakes

Ultimate vegan chocolate cupcakes

We've made the ultimate vegan chocolate cupcakes using Fairtrade cocoa powder for a deliciously intense flavour

  • Feeds 12Feeds 12
  • Ready in 35 minutes

Each serving contains

  • Energy
    1716kj 408kcal
  • Fat
    Med 22%
  • Saturates
    Med 18%
  • Sugar
    High 60%
  • Salt
    High 9%

% of adult’s reference intake | Carbohydrates per serving : 64g


  • 1 tbsp Co-op Irresistible Fairtrade Colombian instant coffee
  • 210ml Co-op soya drink
  • 1 tbsp Co-op Irresistible balsamic vinegar of Modena
  • 150g Co-op Fairtrade light brown soft sugar
  • 75ml Co-op olive oil
  • 1 tsp vanilla extract
  • 150g Co-op self raising flour
  • 30g Fairtrade cocoa powder
  • 1 tsp baking powder
  • 500g Fairtrade icing sugar
  • 190g dairy free spread
  • 45g Fairtrade cocoa powder
  • 1 tbsp vanilla extract


  1. Preheat the oven to 180°C/fan 160°C/Gas 4
  2. Line a 12-hole muffin tin with paper cases
  3. Put the coffee in a jug with 2 tbsp boiling water and stir to blend
  4. Stir in the soya drink, vinegar, sugar, olive oil and vanilla extract.
  5. Sift the flour, cocoa and baking powder into a large bowl
  6. Stir in the soya mixture until combined
  7. Spoon into the prepared muffin tin and bake for 18-20 mins, until risen and a skewer inserted into the centre comes out clean
  8. Remove from the oven and allow to cool slightly, then transfer to a wire rack to cool fully
  9. Put half the icing sugar in a large bowl with the spread, cocoa powder and vanilla
  10. Beat with an electric whisk, starting on a low speed and gradually increasing until smooth, then beat in the rest of the sugar
  11. Pipe or spread the icing on the cooled cupcakes to serve