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vegan chocolate cream cupcakes
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5 from 7 votes

Vegan Chocolate Cream Cupcakes

These vegan chocolate cream filled cupcakes is a party favorite! They come together quickly and taste amazing!
Prep Time15 minutes
Cook Time20 minutes
Course: Dessert
Cuisine: American
Servings: 10 cupcakes

Ingredients

Chocolate Cake

  • 1 cup plant milk
  • 1 teaspoon white vinegar
  • 1 ¼ cup all purpose flour
  • 1 cup white sugar
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • cup Earth Balance Vegan Butter
  • 1 TB Vanilla extract
  • cup vegan sour cream

Cream Filling

  • ½ cup vegan shortening
  • 1 ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 TB plant milk

Chocolate Ganache

  • ½ cup vegan chocolate chips
  • 2 TB plant milk
  • 1 TB neutral oil

Instructions

  • Preheat your oven to 350 degrees. Line a muffin tin with liners and set aside.
    Take your stand mixer fitted with the paddle attachment. Throw all your cupcake ingredients into the bowl and beat starting on low to mix and then medium until all smooth. Pour into your muffin tin, you should get 12 cupcakes. Cook for 18-20 minutes, they will be done with a toothpick in the middle comes out clean.
    While your cupcakes are cooking make your filling. Clean out your mixing bowl and throw your cream ingredient in, beat with the whisk attachment until fluffy, this can take 5 minutes or longer. While you are waiting for the cupcakes the cool you can place this in the fridge.
    Once the cupcakes are cool you can start filling. Take your injector and fill it *there is more detail on this on the post above* then stick the tube in the middle of the cupcake and squeeze about 10.5 ML into the cupcake. You will see it puff up as you are filling, don't overfill. Whip the excess cream off the top and repeat with the remaining cupcakes.
    Make your chocolate ganache, put ingredients into a small bowl and heat in the microwave at 30 seconds intervals, stirring between until melted. Do not overcook. It will look like it won't mix, but it will continue to mix as you stir it. Put it in the fridge once mixed for 5 minutes. Then dip your cupcakes into the ganache and flip over quickly. Repeat with remaining cupcakes and let dry.