All recipes are deliciously vegan

Viva!
Facebook iconTwitterYoutubeInstagram

Vegan Chocolate Stout Cupcakes with Whisky Icing

gluten free
wheat free

Serves:

Vegan Chocolate Stout Cupcakes Whisky Icing

Perfect for St Patrick's Day - or even Burns' Night! 
 

Using vegan porter or stout makes for a lovely rich taste that enhances the chocolate nicely... Not all such beers are vegan however so we've given you a few pointers. Guinness is now vegan!
 

Vegan stouts
Fuller’s London Porter
Sainsbury’s London Porter
Samuel Smith stouts: Extra; Imperial; Oatmeal
http://www.barnivore.com lists most vegan beer in the UK and elsewhere! 

Ingredients: 

Cupcakes
Dry mix
250g/1½ cups plain (all-purpose) flour. Gluten-free? Use plain GF flour + ¾ tsp xanthan gum
200g/1 cup dark brown sugar
50g/⅓ cup cocoa powder
1 tsp baking powder
½ tsp salt

Wet mix
240ml/1 cup dark vegan beer, eg stout or porter. See above for some brand suggestions
120ml/½ cup plain vegetable oil
2 tbsp cider vinegar
1 tbsp flax meal, mixed with 2-3 tbsp water
 


Whisky Buttercream Icing
Dry mix
225g/1 cup vegan margarine and mild coconut oil at roughly 50:50 ratio. Use Biona Cuisine coconut oil or similar
375g/3 cups icing sugar

Wet mix
1 tsp vanilla extract or essence
2-5 tbsp plant milk, eg soya, almond etc
3-4 tsp Irish whiskey or Scotch whisky
 

Optional toppings
Askey’s Crackin’ Chocolate Chunk or Crackin’ Caramel (both are vegan, whereas not all the Askey’s range is)
Cake decorations – eg sprinkles. Check these are vegan as not all are.
 

Method: 

  1. Preheat the oven to 180°C/350°F/Gas Mark 4. Line 14 cupcake holes with 14 cupcake liners.
  2. In a large bowl, sieve then whisk together the cupcake dry ingredients.
  3. Pour the wet ingredients into the dry and mix thoroughly so that everything is well integrated. Don’t overmix.
  4. Fill the cupcake liners about two thirds full with batter. Place in a hot oven immediately and bake for 16-18 minutes – set a timer for 16. Then use a cake tester/toothpick. If it comes out clean, they’re ready. If not, cook for another 2-3 minutes. If you’re cooking these on different oven shelves you might want to swap them round before giving them extra time.
  5. Make the icing and chill it while the cupcakes are baking.
  6. Cool the cakes before icing.
  7. To make the icing:
    1. Using a cake mixer or food processor, beat the fat until smooth.
    2. Drizzle in the sieved icing sugar then the vanilla.
    3. Now drizzle in the plant milk 1 tbsp at a time – you might not need it all – until the icing becomes spreadable. Add the whiskey/whisky a little at a time until you get the taste you want
    4. Beat for another minute or two until the icing is light and fluffy. Chill for half an hour or more then transfer to a piping bag and pipe it on top of each cupcake. If you don’t have a piping bag, just spoon it on then make patterns with a fork! Drizzle with the crackin’ caramel or chocolate topping and then cake decorations if using. Keep the iced cupcakes in an airtight container and store in a cool place so the icing doesn’t melt too much. 

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 15 of 15
Chilli Hotpot with Black Beans, Lentils & Chocolate
This is a simple, hearty dish that lends itself to bulk cooking. We've used tinned beans and lentils for speed...See recipe »
One Pot 'Chicken' Jambalaya
Try our version of a New Orleans favourite! It's only one pot too so save time on the dreaded washing...See recipe »
Classic Carrot Cake
Wow your friends and family with this deliciously moist carrot cake! It's really simple to make and perfect with a...See recipe »
Hot Cross Buns With Marmalade Glaze
Not just for Easter, these buns make a perfect breakfast or snack anytime of the year. Toast, spread with dairyfree...See recipe »
Artichoke Fish Cakes with Dill Mayo
You won’t believe how convincing these fishcakes are – in appearance, texture and taste. Delicious served with a salad for...See recipe »
Quick & Easy Filet-No-Fish
This is our super easy version of a filet-no-fish! Grab a slice of tofu, mix up a paste and fry...See recipe »
No-bake Light & Fluffy Vanilla Cheesecake (no cashews)
This is our version of the new Frankie & Benny's vegan vanilla Oreo cheesecake. It's so quick to make and...See recipe »
THIS Isn't Chicken Vietnamese Curry
This is our version of a PHO favourite! Lots of delicious veggies, creamy coconut milk, fragrant spices, toasted cashews, crispy...See recipe »
Cheesecake Brownies
Take two of the best desserts ever, mix them together and what have you got... a decadent and outrageously delicious...See recipe »
Creamy Squash Pasta
A quick, easy and deliciously hearty recipe by the fabulous Bianca Zapatka!See recipe »
15 Minute Flourless Choc Chip Banana Muffins
I don’t usually toot my own horn, but these are genius! My daughter and husband both love them and I...See recipe »
Chinese Omelette
This is my savoury go-to breakfast. It reminds me of holidays in Asia amongst palm trees, beaches and humid curly...See recipe »
No-bake Millionaire's Shortbread
Despite being so decadent and delicious, this is partly raw and contains no refined sugar. Tasty and (almost) guilt-free :)See recipe »
Roast Parsnip & Cashew Curry
A seasonal, unusual and deliciously hearty curry. The combination of flavours works incredibly well together and it's definitely a crowd-pleaser...See recipe »
Black Forest Gateau Smoothie
This smoothie is so incredibly indulgent and delicious, you can't believe it's made from fruit - you can have it...See recipe »