Vegan Cupcakes with Vegan Chocolate Buttercream

serves 9

Cup cake

Ingredients: Cup cake

  • 190 g
    plain flour
  • 210 g
    caster sugar
  • 32 g
    cocoa powder
  • 3 g
  • 5 g
    bicarbonate of soda

Preparation: Cup cake

Mix together

Ingredients: Cup cake

Preparation: Cup cake

(melted Callebaut® 811 Dark Chocolate Callets) 
In a separate bowl, mix together 

mix the dry and wet ingredients together to create the cupcake mixture

Divide the mixture into individual cases in a cupcake tin
Bake for 15-20 minutes at 180°C

Chocolate buttercream

Ingredients: Chocolate buttercream

Preparation: Chocolate buttercream

( melted Callebaut® 811 Dark Chocolate Callets )
mix to create a smooth consistency

Once cool, top the cupcakes with the buttercream and add sprinkles or fresh fruit as desired