Vego Cupcakes

Who doesn’t love a cupcake? And when you can master the art yourself, you’ll be obsessed!

These fluffy Moreish chocolate cupcakes using Vego Chocolate Buttons are so easy to make. With ingredients that most households will already have at home and only a couple of basic mixing steps, you’ll be making cupcakes for every special occasion you come across.


Serves: Makes 12 mini cupcakes

  • Cupcake
  • 1 cup spelt flour
  • 1/3 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup coconut sugar
  • 1 teaspoon apple cider vinegar
  • 1 cup soy or oat milk
  • 1/3 cup coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 cup Vego Chocolate Buttons, roughly chopped
  • Icing ingredients
  • 3/4 cup non dairy butter
  • 1/4 cup oat or soy milk
  • 1 teaspoon vanilla extract
  • 1/2 cup cocoa powder
  • 2-3 cups icing sugar




  1. Preheat oven 170 degrees bake.
  2. Sift the flour, cocoa powder, baking powder, baking soda and salt into a medium sized bowl.
  3. In a small bowl add the apple cider vinegar and milk, set aside and allow the vegan “buttermilk” to curdle for 10 minutes.
    Once the milk has curdled, in another medium sized bowl, add the milk, sugar, coconut oil and vanilla extract and stir to combine well.
  4. Pour the wet mixture into the dry mixture and add the chocolate buttons. Fold to combine.
  5. Using a tablespoon, spoon approx 2 tablespoons of the mixture into lined or greased mini muffin holes. Repeat until the mixture is used up.
  6. Bake in the oven for 15 minutes or until a knife is removed clean.
  7. Allow the cupcakes to cool for 10 minutes in the moulds before flipping them out onto a cooling rack to completely cool.
  8. Prepare the icing by placing the butter, milk and vanilla extract into a medium sized mixing bowl. Whip and cream the butter for approx 5 minutes or until light and fluffy.
  9. Add in the cocoa powder and whip again.
  10. Now add the icing sugar 1 cup at a time, whipping between each stage.
  11. Scoop spoonfuls of the icing into a piping bag and carefully pipe the icing onto the mini cupcakes.


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