I’m actually not a huge fan of hot chocolate.
I mean, I completely see the appeal and I know it tastes delicious. But the idea of drinking a whole mug of it makes me a little nauseous.
So these hot chocolate vegan cupcakes are just the thing. All the flavour of a comforting hot chocolate in the form of a cupcake!
Aquafaba marshmallow frosting
The topping is made with aquafaba (aka chickpea water) and if you don’t know what that is yet, it’s water from a can of chickpeas, or other legume, which you can use as an egg white substitute.
It works incredibly well! See some of my other aquafaba recipes here.
I usually just use the aquafaba straight from the tin but this time I experimented to see if it made much difference to boil it down first. I’ve seen a lot of people do this.
Essentially it’s just boiling down the mixture to cook off some of the water and create a more concentrated liquid.
I think it definitely created a thicker, glossier mixture and it didn’t take that much extra effort so I think I will probably do this from now on. But it absolutely isn’t necessary if you don’t have the time.
If you enjoyed this recipe, let me know in the comments, leave a rating and tag #WallflowerKitchen on instagram so I can share your creations in my stories!
For the hot chocolate cupcakes
- 175 g / 1 1/2 cups plain flour, or gluten-free flour
- 1 tsp bicarbonate soda
- A pinch of salt
- 50 g / 1/2 cup cocoa powder
- 225 g / 1 cup + 2 tbsp light brown sugar
- 270 ml / 1 cup + 2 tbsp hot water
- 60 ml / 1/4 cup sunflower oil, or other mild-tasting vegetable oil
- 1 tsp apple cider vinegar
For the vegan marshmallow frosting
- The liquid from 1 x 400g tin of chickpeas
- 8 tbsp powdered sugar
- 1 tsp vanilla extract
- (Optional) mini vegan marshmallows and grated dark chocolate
To make the chocolate cupcakes
- Preheat the oven to 180C / 350F and line a muffin tray with 12 cases.
- Mix the first five ingredients together until well combined.
- Stir in the remaining wet ingredients until the mixture is smooth and lump-free.
- Divide the mixture equally between the 12 muffin cases and bake for 15 minutes. Use a cake tester or skewer to test the middle of the cupcakes come out clean. If not, bake for a further 5 minutes.
- Leave to cool whilst you make the frosting.
To make the marshmallow frosting
- Pour the liquid into a measuring jar. Mine came to about 150ml, so I aimed to boil the mixture down to about 75ml. You don't have to be exact but you want to reduce it by about half the amount.
- Pour the mixture into a saucepan and bring to a boil. Simmer until it looks reduced by half the amount.
- Transfer to a stand mixer with a balloon whisk attached (you can use an electric whisk but it might take a bit longer) and whisk until frothy.
- Slowly add the sugar and whisk on full speed for about 10 minutes until stiff and glossy. Add the vanilla extract in at the last minute.
- Transfer the mixture to a piping bag or just use a spoon to add the frosting on top of the cooled cupcakes.
- Top with mini marshmallows and grate a little extra chocolate on top. Enjoy! These will keep for 2-3 days in an air-tight container.