Vegan Chocolate Fig Cupcakes

These tempting cupcakes are filled with homemade Fig Whiskey Jam and are topped with Vegan Irish Cream Frosting for an extra decadent finish.

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For the vegan cupcakes: Fig Whiskey Jam (recipe on blog) Flour Sugar Cocoa Powder Salt, baking soda Coffee extract Oil Apple Cider Vinegar Chocolate Chips

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- vegan buttery sticks - icing sugar -cocoa powder -baking soda, salt -vegan Irish cream (recipe on blog) -vanilla

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To make vegan chocolate fig cupcakes: Preheat oven. Sift the dry ingredients into a large mixing bowl. Stir to combine. Make a well in the center.

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Whisk together the water, oil, apple cider vinegar, vanilla and coffee extracts, and Whiskey Fig Jam in a bowl.

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Pour the wet ingredients in the middle of the dry ingredients and gently mix until smooth. Gently fold in the chocolate chips, being careful not to overmix.

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Pour the batter into the cupcake liners, fill to about ⅔ full, and bake for 22-25 minutes.

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Cool completely on a wire rack before frosting them. While the cupcakes are cooling, make the Vegan Irish Cream Frosting (on blog).

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Frost the cupcakes with the Irish cream frosting and top with vegan sprinkles. Store at room temp up to 3 days.

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I hope you enjoy these Vegan Chocolate Fig Cupcakes that celebrate the delicious pairing of California Dried Figs and chocolate!

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Vegan Irish Cream

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Vegan Chocolate Fig Cupcakes

These tempting cupcakes are filled with homemade Fig Whiskey Jam and are topped with Vegan Irish Cream Frosting for an extra decadent finish.

RESPLENDENT KITCHEN

For the vegan cupcakes: Fig Whiskey Jam (recipe on blog) Flour Sugar Cocoa Powder Salt, baking soda Coffee extract Oil Apple Cider Vinegar Chocolate Chips

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Ingredients

- vegan buttery sticks - icing sugar -cocoa powder -baking soda, salt -vegan Irish cream (recipe on blog) -vanilla

For the vegan Irish cream frosting:

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To make vegan chocolate fig cupcakes: Preheat oven. Sift the dry ingredients into a large mixing bowl. Stir to combine. Make a well in the center.

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Step 1

Whisk together the water, oil, apple cider vinegar, vanilla and coffee extracts, and Whiskey Fig Jam in a bowl.

Step 2

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Pour the wet ingredients in the middle of the dry ingredients and gently mix until smooth. Gently fold in the chocolate chips, being careful not to overmix.

Step 3

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Pour the batter into the cupcake liners, fill to about ⅔ full, and bake for 22-25 minutes.

Step 4

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Cool completely on a wire rack before frosting them. While the cupcakes are cooling, make the Vegan Irish Cream Frosting (on blog).

Step 5

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Frost the cupcakes with the Irish cream frosting and top with vegan sprinkles. Store at room temp up to 3 days.

Step 6

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I hope you enjoy these Vegan Chocolate Fig Cupcakes that celebrate the delicious pairing of California Dried Figs and chocolate!

RESPLENDENT KITCHEN

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Visit Resplendent Kitchen for more vegan recipes!