Vegan Double Chocolate Cupcakes


Working Method:

1. Cake 

  • Place the ingredients in the mixing bowl and blend together for 1 minute on low speed using the paddle attachment
  • Scrape down bowl and mix for an additional 4 minutes on medium speed
  • Scale: 45-50 grams each
  • Bake Temperature: 165- 170°C (329-338°F)
  • Bake Time: 25-27 minutes
  • Internal core temperature 99°C (210°F)
  • Allow to cool completely before icing


  • Fill a pastry bag fitted with a star tip with Puratop TFA Free Swirl & Frost Chocolate. Pipe as seen in photo above or as desired. Add some Chocolate sprinkles or decorations of your choice.

Tips and Tricks

  • Make a large batch of cupcake bases, freeze them and decorate as needed.
  • Create a variety of flavors by injecting the baked cupcakes with our range of Topfil fruit fillings.

About this recipe

Complexity level:  

As more and more people look for vegan-friendly or plant-based options of dessert recipes, these Double Chocolate Vegan Cupcakes are perfect for a snack or to cure a chocolate craving. A treat for everyone, vegan or not!