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Vegan Chocolate Lebkuchen Cupcakes

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If you love cupcakes, everything chocolatey and Christmasy, then these vegan chocolate Lebkuchen cupcakes are definitely made for you.
  • Author: Anastasia
  • Prep Time: 3 hours 15 min
  • Cook Time: 20 min
  • Total Time: 3 hours 35 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Cuisine: Vegan

Ingredients

Scale
Dry ingredients:
  • 1 C all-purpose flour
  • 1/3 C cocoa powder
  • 1 tbsp Lebkuchen spice mix
  • 2 tsp baking powder
  • 1/2 tsp salt
Wet ingredients:
  • 1/2 C sugar
  • 1/4 C neutral oil
  • 3 tbsp aquafaba
  • 1/4 C soy milk
  • 1/2 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1/2 C hot strong coffee
For the frosting:
  • 300ml full-fat coconut milk
  • 150g dark chocolate
  • pinch of salt

Instructions

  1. First, make the frosting. Chop the chocolate and put it into a bowl. Heat coconut milk with a pinch of salt until it almost starts to boil. Pour it over the chocolate and let it sit for a minute.
  2. Stir well until all chocolate is dissolved, cover, and put in a fridge for 3 hours to set.
  3. Preheat oven to 350°F (175°C). Grease a muffin pan and set it aside.
  4. Mix soy milk with apple cider vinegar and let it curdle.
  5. In a large mixing bowl, combine all dry ingredients. Whisk all wet ingredients except coffee in a separate bowl until slightly foamy. Pour wet ingredients into dry and mix well.
  6. Gradually add hot coffee and stir until incorporated.
  7. Fill your muffin wells 2/3 full and bake for 18-25 minutes or until an inserted toothpick comes out clean.
  8. Remove the cupcakes from the oven and let them cool down in pans for 10-15 minutes before transferring onto a cooling rack. Let the cupcakes cool completely before frosting them.
  9. Take the frosting out of the fridge. It will harden, so you have to beat it with a hand mixer to make it spreadable.
  10. Put the frosting in a piping bag and decorate the cupcakes. Serve right away or put in the fridge to set.

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