Vegan Guinness Cupcakes Recipe
If you’ve not tried using Guinness in your vegan bakes before, give it a try in these supremely tasty vegan Guinness cupcakes!
Although it might seem like a strange ingredient to add to cakes, stout is used to make cakes extra tender thanks to the carbonation of the drink.
Don’t worry if you’re not a fan of the taste of Guinness, the flavour it imparts is mild and helps to bring out the richness of the chocolate in the recipe with a hint of dark maltiness.
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Fan of vegan cake? Fan of Guinness? Then this super moist and chocolatey vegan Guinness cupcake recipe is perfect for you! And who would have thought that Guinness and chocolate were such a match made in heaven?
Total Time: 45 minutes
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 12
Rating:
Total Time: 45 minutes
Servings: 12
Ingredients
Method
Ingredients
(Servings: 12)
- For the cupcakes:
- 9.1666666666667 9.1666666666667 g dark chocolate
- 9.1666666666667 9.1666666666667 g margarine
- 4.1666666666667 4.1666666666667 g cocoa powder
- 25 25 ml Guinness
- 8.3333333333333 8.3333333333333 ml aquafaba
- 18.333333333333 18.333333333333 g caster sugar
- 13.333333333333 13.333333333333 g plain flour
- 0.083333333333333 0.083333333333333 tsp baking powder
- 0.083333333333333 0.083333333333333 tsp vanilla essence
- 0.083333333333333 0.083333333333333 tsp instant coffee
- For the icing:
- 25 25 g Vegan cream cheese
- 16.666666666667 16.666666666667 g icing sugar
- 0.083333333333333 0.083333333333333 tsp plant-based milk
- Chocolate shavings for decoration
Method
- Preheat the oven to 180 degrees (160 if using a fan oven)/ gas mark 4
- In a microwave or over a bain-marie, melt the butter and chocolate until it’s completely smooth. Leave to cool and add the Guinness, coffee and vanilla essence. It might look a little separated at this point but panic not…it will come together once all the ingredients have been added.
- Using an electric whisk, whisk the aquafaba for two minutes ‘til it reaches soft peaks. Combine the sugar and continue whisking on a high speed until the mixture is thick and glossy.
- Combine all the remaining dry ingredients and fold in until its completely smooth.
- Fold in the chocolate mixture with a spatula or metal spoon.
- Transfer into cupcake cases.
- Pop into the oven for 25 minutes until the cakes have risen and are firm to touch.
- Whilst your cake is in the oven, whip up your icing by combining all the ingredients in a clean bowl, and beating with an electric whisk until it’s well combined.
- Pipe on top with a piping bag and a 5mm nozzle. Finish with a little grating of any extra chocolate you have left over!
Top tip
- Wait until your cake has cooled down fully before you start icing it… otherwise it will melt off!
Are you cupcakes failing to rise to the occasion?
Cupcake queen Ms Cupcake shares her top tips on how to make vegan cupcakes here!
