Christmas Cupcakes




1 cup buckwheat flour or plain flour 

3/4 cup caster sugar 

1/3 cup cacao powder

1 tsp bicarbonate soda

1 tsp baking powder

200ml non dairy milk

1/3 cup coconut oil or sunflower oil

1 tsp vanilla extract 

1 chia or flax egg

9 Doisy and Dam truffles 

Buttercream frosting: 

1/2 cup vegan butter

2.5 cups icing sugar 

1/2 cup cacao powder

1 tsp vanilla extract 


Truffles. Delicious on their own, sensational inside a cake. The lovely Liv (liv_ingplantbased)'s recipe for vegan Christmas cupcakes will have you wishing it could be Christmas every day (sorry Wizzard). 

Takes 1 hour and makes 9 cupcakes.

1. Preheat your oven to 180 degrees C

2. Make your chia egg by adding 5 tbsp of water to 1 tbsp of chia seeds. Set aside for at least 10 minutes. 

3. In a bowl place in all of your dry ingredients first and combine together. In the same bowl add in your wet ingredients and mix together.

4. Then add the batter into your cupcake cases.

5. Next get your Doisy and Dam truffles and add one into each of the centre of the cupcakes. This will leave you with an oozing middle after baking! 

6. Place in the oven for around 18-20 minutes depending on your oven. 

7. Get out and leave to cool. 

8. Once cooled, make your buttercream frosting by adding all of the ingredients to a bowl. Make sure the butter is straight from the fridge. 

9. When you have your frosting, pipe on the cupcakes or put on top with a spoon. Either way it will taste great!

10. Decorate however you like and enjoy these indulgent and gooey filled cupcakes!