Chocolate cupcakes with blueberry frosting

Chocolate cupcakes with blueberry frosting

Total: 13 hr | Active: 40 Min.
vegan, lactose-free
Nutritional value / piece: 519 kcal
, Fat: 29 g
, Carbohydrate: 52 g
, Protein: 10 g

My classic vegan chocolate muffins jazzed up with fresh blueberry frosting. The colour is truly eye-catching! It never ceases to amaze me just how vibrant nature can be. Unlike traditional buttercream frosting, the frosting in this recipe is made using cashew and coconut oil.


6 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


150g light spelt flour
40g cocoa powder
100g sugar
½tsp bourbon vanilla powder
1tsp baking powder
½tsp sodium bicarbonate
1pinch salt
3dl almond drink
2tbsp rapeseed oil
50g dark chocolate, chopped
1tsp apple vinegar


150g curried cashew nuts, soaked overnight in water
50g coconut oil, melted
¾dl almond drink
½dl rice syrup
½tsp bourbon vanilla powder
1tsp lemon juice
50g frozen blueberries
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How it's done


In a bowl, mix the flour with all the other ingredients up to and including the salt. Pour in the almond milk and oil, mix well. Mix in the chocolate and vinegar. Spoon the batter into the prepared muffin tin.

To bake

Approx. 20 mins. in the centre of an oven preheated to 170°C. Take the cupcakes out of the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.


Puree all of the ingredients in a mixer. Chill the mixture briefly. Transfer the frosting to a piping bag with a serrated nozzle (approx. 10 mm in diameter), chill for approx. 15 mins. Pipe the frosting onto the cupcakes.

Good to know
Tip: Decorate the cupcakes with blueberries or fruit powder.

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