If you love cupcakes, everything chocolatey and Christmasy, then these vegan chocolate Lebkuchen cupcakes are definitely made for you.
I based this recipe on my fantastic Decadent Vegan Chocolate Cake, and the addition of Lebkuchen spices made it out of this world. They somehow give me a sense of nostalgia and warm my heart. I hope my cupcakes will make you happy too!
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.
Stir well until all chocolate is dissolved, cover, and put in a fridge for 3 hours to set.
Preheat oven to 350°F (175°C). Grease a muffin pan and set it aside.
Mix soy milk with apple cider vinegar and let it curdle.
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.
Gradually add hot coffee and stir until incorporated.
Fill your muffin wells 2/3 full and bake for 18-25 minutes or until an inserted toothpick comes out clean.
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.
Take the frosting out of the fridge. It will harden, so you have to beat it with a hand mixer to make it spreadable.
Put the frosting in a piping bag and decorate the cupcakes. Serve right away or put in the fridge to set.
PrintVegan Chocolate Lebkuchen Cupcakes
If you love cupcakes, everything chocolatey and Christmasy, then these vegan chocolate Lebkuchen cupcakes are definitely made for you.
- 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
- 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.
- Stir well until all chocolate is dissolved, cover, and put in a fridge for 3 hours to set.
- Preheat oven to 350°F (175°C). Grease a muffin pan and set it aside.
- Mix soy milk with apple cider vinegar and let it curdle.
- 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.
- Gradually add hot coffee and stir until incorporated.
- Fill your muffin wells 2/3 full and bake for 18-25 minutes or until an inserted toothpick comes out clean.
- 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.
- Take the frosting out of the fridge. It will harden, so you have to beat it with a hand mixer to make it spreadable.
- Put the frosting in a piping bag and decorate the cupcakes. Serve right away or put in the fridge to set.
Nutrition
- Serving Size: 1 cupcake
- Calories: 238
- Sugar: 12.2g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 7.9g
- Carbohydrates: 24.4g
- Fiber: 2.3g
- Protein: 3g
- Cholesterol: 0mg
