Double Chocolate Advent Cupcakes (Vegan)
These Double Chocolate Advent Cupcakes are fluffy, moist and tender with a chocolatey cake base, a gooey chocolatey middle and rich chocolate frosting. Add a chocolate on top for the best festive vegan and gluten-free bake.
I love cupcakes, chocolatey and I love advent calendars, so it seemed like the perfect opportunity to celebrate all three and make these luscious, plant-based and totally delicious cupcakes. They are made with cocoa powder, dark chocolate nut butter (or chocolate spread), a rich chocolatey buttercream and an advent chocolate on top for the full effect and the wow factor. These cupcakes really are the best way to celebrate December.
Why will I love these?
These cupcakes are amazing:
- Rich, chocolatey and gooey
- Fluffy, moist and tender
- With a chocolate middle, chocolate frosting and chocolate decoration
- Fun to make with little ones
- Wow factor dessert
- Great for afternoon tea or for parties
- Easy to make in one bowl
- Naturally plant-based, dairy-free and egg-free
- Easily gluten-free and nut-free
- The chocolate lover’s dream
- Can be made all year round
- Bake in 17 minutes
If you already love the sound of these cupcakes, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the cupcakes:
- Plant-based milk and apple cider vinegar: when mixed together, this mix curdles to make a buttermilk which is great for egg-free batters.
- Light olive oil: for moisture and fat. Or use sunflower oil.
- Light brown sugar and caster sugar: I like to mix both as the brown sugar adds richness, while the caster sugar is lighter, so they are rich but not too dense. You can use coconut sugar, too.
- Thick dairy-free yoghurt: I use Cocos Organic coconut yoghurt as its thick and creamy and has a good fat content, making these really rich and moist.
- Plain or GF plain flour: to make these light and bouncy. If needed, use a gluten-free plain flour blend with xanthan gum (or add ½ tsp of your own).
- Cocoa powder: to make these really chocolatey. Make sure it’s 100% unsweetened cocoa (which is better here instead of cacao powder as it’s more acidic and creates a better rise).
- Raising agents: for the rise.
- Salt: for flavour.
- Coffee: this is the magic ingredient that allows the cocoa powder to bloom, while adding moisture and a richer flavour (without tasting like coffee). If needed, use decaf coffee.
And for the filling and frosting:
- Dark chocolate spread or nut/seed butter: I use a chocolate sunflower seed butter to make these nut-free and healthier, but you can use any vegan chocolate spread for the middle.
- Vegan butter: make sure the butter sits at room temperature for a bit to soften, to make the fluffiest and smoothest buttercream.
- Icing sugar: to make the frosting luscious and sweet.
- Cocoa powder: as above.
- Dark chocolates: I use the Divine dark chocolate advent calendar which have the best little chocolates inside, to decorate these cupcakes.
Are they gluten-free and nut-free?
These are easily gluten-free as long as you use a GF flour blend (and add ½ tsp xanthan gum if your blend does not already have it in). To keep these nut-free, check that all of your ingredients do not contain nuts.
How do I make them?
These cupcakes are ready in a few steps:
- Combine the milk and vinegar: and allow to rest for 5 minutes.
- Whisk all the wet ingredients: until combined.
- Sift in the dry ingredients: and begin to whisk.
- Now add in the coffee: and whisk until smooth.
- Scoop the batter into the cupcake cases: and smooth over the tops.
- Bake for 17 minutes: or until springy to touch and an inserted skewer comes out clean.
- Allow to cool on a wire rack: and then remove the middle pieces.
- Make the buttercream by whisking together the ingredients: until fluffy.
- Fill the cupcakes with the chocolate spread: to the top.
- Pipe the buttercream onto the cupcakes: using a star-shaped or round nozzle.
- Add on a chocolate: and enjoy.
How long will they last?
These cupcakes will keep for 3-5 days in the fridge in a sealed container, although best enjoyed at room temperature. You can also freeze the cupcakes (without the frosting and filling) for 1 month, wrapped well, and allow to defrost before decorating.
What other recipes can I try?
For more festive recipes:
- Double Chocolate Hazelnut Swiss Roll
- Chocolate Orange Cinnamon Star Bread
- Easy Vegan Gingerbread Cookies
- Christmas Chocolate Snowmen Caramel Slices
- Peppermint Candy Cane Brownies
Double Chocolate Advent Cupcakes (Vegan)
These Double Chocolate Advent Cupcakes are fluffy, moist and tender with a chocolatey cake base, a gooey chocolatey middle and rich chocolate frosting. Add a chocolate on top for the best festive vegan and gluten-free bake.
Ingredients
For the Cupcakes:
- 160ml plant-based milk
- 1 tbsp apple cider vinegar
- 60ml light olive oil, or sunflower oil
- 100g light brown sugar
- 100g caster sugar
- 90g thick dairy-free yoghurt
- 210g plain or GF plain flour
- 30g cocoa powder
- 1 ½ tsp baking powder
- ½ tsp bicarbonate of soda
- A pinch of salt
- 1 tsp coffee in 150ml hot water
For the Filling:
- 100g vegan chocolate spread, or similar
For the Frosting:
- 100g vegan butter, softened
- 280g icing sugar
- 2 tbsp cocoa powder
- 2-3 tbsp plant-based milk
- Divine Dark Chocolate Advent Calendar
Instructions
- Line a muffin tray (for larger cupcakes) or a cupcake tray (for regular cupcakes) with cases.
- Combine the milk and vinegar in a measuring jug and leave for 5 minutes to curdle.
- Into a large mixing bowl, add the milk mix, olive oil, both sugars and the yoghurt. Whisk to combine.
- Sift in the plain flour, cocoa powder, baking powder, bicarbonate of soda and add the salt.
- Begin to whisk together, pour in the hot coffee and continue to whisk to a smooth, runny batter with no lumps of flour.
- Scoop the batter into the cases, filling 3/4 full.
- Bake in the oven for 17-18 minutes (for regular sizes) or 20 minutes (for larger ones).
- Remove from the oven and carefully remove from the trays. Allow the cupcakes to cool fully on a wire rack.
- For the frosting, add the softened butter to a mixing bowl of a free-standing mixer and beat until smooth. Gradually beat in the icing sugar, cocoa powder and milk until smooth and creamy. Once combined, continue to beat for 1 minute until really fluffy. Spoon into a piping bag with a star-shaped nozzle.
- Core the cupcakes and then spoon or drizzle in the vegan chocolate spread.
- Pipe the frosting all over the cupcakes and top decorate with an advent chocolate and some sprinkles.
- Enjoy straight away or keep the cupcakes in a sealed container for 3-5 days. You can also freeze the cupcakes (without the frosting and filling) for 1 month, wrapped well, and allow to defrost before decorating.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Double Chocolate Advent Cupcakes so please let me know in the comments below and leave a star review. If you do make them, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With advent love x
p.s. this recipe was first made with Divine Chocolate, but this blog post is not sponsored and all opinions are my own.
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