Recipe: Red Velvet Chocolate Chip Cupcakes

This is my second attempt at making a chocolate chip cupcake. I was disheartened after my first try because although they looked amazing they tasted really doughy and they weren't very moist. I used a different recipe this time and was super chuffed! These cupcakes were delicious, moist, sweet but not too sweet, they didn't take long to make, and all the ingredients were easy to find.

Preparation time - 7 minutes
Cooking time - 25 minutes
Total time - 32 minutes

This recipe makes about 16 cupcakes 

Ingredients for vegan red velvet chocolate chip cupcakes

• 2 cups of plain flour
• 1 and a half teaspoons of bicarbonate of soda
• 1 and a half teaspoons of baking powder
• 1 and a half cups of brown sugar
• Half a teaspoon fine sea salt
• 2 tablespoons of cacao powder
• 1 cup of non-dairy milk - I used oat milk 
• Half a cup of apple sauce
• 1 teaspoon of vanilla extract
• 2 tablespoons of oil e.g. vegetable oil or rapeseed oil
• 1 tablespoon AND 1 teaspoon of red food colouring - all food colouring isn't vegan so do check before buying 
• 1 cup of dark chocolate chips

Ingredients for chocolate coconut cream frosting 

• 1 400 ml can of cold coconut milk
• 2 tablespoons of cacao powder - different to the original recipe 
• Half a cup of brown sugar
• Mini dark chocolate chips to garnish tops of cupcakes - I didn't do this 

How to make vegan red velvet chocolate chip cupcakes

1. Preheat oven to 180 degrees and place cupcake liners into cupcake pan 
2. In a large mixing bowl, place dry ingredients and use your hand to give them a quick mix 
3. Add the wet ingredients and mix the contents with your hands - keep folding the contents from the bottom of the bowl into the rest of the mix 
4. Fill each case, ensuring it's no more than 3/4 full, because they rise a lot - different to original recipe 
5. Bake for 25 to 30 minutes - ensure that the cupcake springs back when you touch it with your finger

How to make chocolate coconut cream frosting  

1. While cupcakes are baking, open the can of cold coconut milk and scoop out the solid cream, placing it in a small bowl - You can drink the liquid at the bottom of the can or use it in soups or smoothies
2. Sift the cacao powder through a sieve to remain lumps and add the sugar - different to the original recipe 
3. Mix the content using a hand mixer until it's smooth and creamy - it doesn't take very long
4. Remove the cupcakes from the oven and let them cool before frosting them
5. Put some frosting on top of each cupcake and enjoy 

Note from the author - if you have any frosting left over, store it in an airtight container in the fridge. It makes a great dip for fresh fruits. I had lots leftover, so I plan to make them again.  

Please note that the original recipe is American. Thus the names of various ingredients are slightly different. I've amended these, where necessary, and listed them by the name that they are known by in England. 

Adapted from The Whole Serving

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