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Vegan Chocolate Cookie Cupcakes


  1. 240ml soya milk
  2. 1 teaspoon apple cider vinegar (or white wine vinegar will do)
  3. 170g granulated sugar
  4. 80ml sunflower oil
  5. 1 teaspoon vanilla extract
  6. 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
  7. 150g plain flour
  8. 50g cocoa powder
  9. 3/4 teaspoon bicarbonate of soda
  10. 1/2 teaspoon baking powder
  11. 1/4 teaspoon salt
  12. 100g vegan chocolate biscuits

For buttercream icing

  1. 225g sunflower spread
  2. 525g sifted icing sugar
  3. 50g cocoa powder
  4. 1 1/2 teaspoons vanilla extract
  5. 60ml plain soya milk
  6. More biscuits for decoration


  1. Preheat your oven to 180°C and line a muffin or cupcake tin with cupcake cases. Whisk together the soya milk and vinegar in a large bowl, and set aside for a few minutes to curdle.
  2. Add the sugar, oil, vanilla extract, and other extract, if using, to the soya milk mixture and beat until foamy.
  3. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain.
  4. Put your biscuits into a plastic bag and bash them with a rolling pin until you have lots of small biscuit pieces. Alternatively you could whizz the biscuits in a blender for a few seconds. Stir the biscuit pieces into your cake mixture.
  5. Pour your mixture into the cases, filling them 3/4 of the way. Bake for 18 to 20 minutes, until a toothpick inserted into the centre comes out clean. Transfer the cupcakes to a cooling rack and let them cool completely.
  6. To make the icing, beat the margarine until it becomes soft and fluffy. Add the icing sugar and cocoa powder and beat for about 3 minutes more.
  7. Add the vanilla and soya milk, and beat for another 5 to 7 minutes.
  8. The buttercream is now ready to pipe or smooth on to the top of your cakes. Crumble over the remaining chocolate biscuits for a nice finishing touch.