Say hello to your new favorite cozy treat 🧁✨ These chocolatey cupcakes are warm, spiced with cinnamon, and topped with dreamy vegan whipped cream — because dessert should feel like a hug. Made with EarthChimp choc and a splash of hot coffee, they’re rich, tender, and totally plant-powered!
Ingredients
For the cupcakes:
- 1/2 cup plant-based milk
- 1/2 tbsp lemon juice or vinegar
- 1/4 cup neutral oil (like avocado or sunflower)
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 cup EarthChimp choc
- 1/2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- Big pinch of salt (~1/2 tsp)
- 1/3 cup unsweetened applesauce
- 1 tsp vanilla extract (or a big glug!)
- 1 cup brown sugar
- 1/2 cup hot brewed coffee
For the vegan whipped cream frosting:
- 2 cups vegan whipping cream (like coconut or oat-based)
- 1/4–3/4 cup sweetener of choice (maple syrup or powdered sugar work great!)
- Ground cinnamon for garnish ✨
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tray with 10–12 liners.
- Mix plant-based milk and lemon juice. Let sit for a few mins — it’ll curdle slightly (that’s your vegan buttermilk!).
- Add oil, applesauce, vanilla, and brown sugar to the milk mix. Stir well.
- In a separate bowl, whisk flour, cocoa, EarthChimp choc, cinnamon, baking soda, baking powder, and salt.
- Gradually mix dry ingredients into the wet until just combined.
- Stir in hot coffee slowly — batter will be runny, that’s perfect.
- Pour into liners (about 2/3 full) and bake 18–22 mins, or until a toothpick comes out clean.
- Cool completely before frosting.
- Whip the vegan cream and sweetener until fluffy. Frost your cupcakes and finish with a sprinkle of cinnamon!
Give It A Try
Tried these little cupcake hugs? 🧁💛 We’d LOVE to see your creations!!!
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