Vegan Chocolate Fig Cupcakes

The natural sweetness of figs combined with rich chocolate makes for a flavor combination that will tantalize your taste buds!

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For the 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 -vegan sprinkles

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To make 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 and top with vegan sprinkles. Store at room temp up to 3 days.

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Vegan Irish Cream

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Vegan Chocolate Fig Cupcakes

The natural sweetness of figs combined with rich chocolate makes for a flavor combination that will tantalize your taste buds!

RESPLENDENT KITCHEN

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

RESPLENDENT KITCHEN

Ingredients

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

For the frosting:

RESPLENDENT KITCHEN

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

RESPLENDENT KITCHEN

Step 1

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

Step 2

RESPLENDENT KITCHEN

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

RESPLENDENT KITCHEN

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

Step 4

RESPLENDENT KITCHEN

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

Step 5

RESPLENDENT KITCHEN

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

Step 6

RESPLENDENT KITCHEN

Vegan Irish Cream

Vegan Chocolate Tahini Banana Bread

More recipes

Visit Resplendent Kitchen for more vegan recipes!