The Best Vegan Double Chocolate Fig Cupcakes Recipe
Servings: 15 cupcakes
Calories: 408kcal
Ingredients
For the Fig Whiskey Jam
- 1 cup California Dried Mission Figs
- ½ cup boiling water
- 2 tablespoons Irish whiskey
- 2 tablespoons organic light brown sugar or dark brown sugar
- 1 teaspoon fresh lemon juice
- ⅛ teaspoon fine sea salt
For the Vegan Chocolate Fig Cupcakes
- 1 cup organic unbleached all-purpose flour 128 g
- ½ cup cake flour or ½ cup all-purpose flour 54 g and replace 1 tablespoon with cornstarch 9 g
- 1 cup organic cane sugar 214 g
- ½ cup organic Dutch process cocoa powder or natural-process cocoa powder or extra-dark cocoa powder, 59 g
- 1 teaspoon baking soda 8 g
- ¼ teaspoon fine sea salt 1 g
- 1 cup water or room temperature coffee, see below
- ⅓ cup grapeseed oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon coffee extract or 1 cup coffee instead of water
- ½ cup Fig Whiskey Jam
- ½ cup vegan semisweet mini chocolate chips 90 g
For the Vegan Irish Cream Frosting
- 1 cup vegan buttery sticks 2 sticks
- 4 cups organic confectioner's sugar sifted
- 2 tablespoons unsweetened cocoa powder sifted, optional
- 3 tablespoons Vegan Irish Cream
- 1 teaspoon vanilla extract
- Vegan chocolate sprinkles optional
- Vegan heart sprinkles optional
- Vegan nonpareil rainbow sprinkles optional
Instructions
For the Fig Whiskey Jam
- Place the Dried Mission Figs in a small glass bowl. Cover with the boiling water and add whiskey. Let cool. Cover and place in fridge overnight.
- The next day, pour the mixture into a small saucepan with high sides. Add light brown sugar, lemon, and salt. Mix and bring to a boil over medium heat, reducing heat to low to medium.
- Simmer at low to medium heat (not a rolling boil) for 8 to 10 minutes, stirring occasionally. Gently press edge of spatula into figs to check for softness.
- Let cool and puree in food processor for 30 to 60 seconds until smooth. Place in glass container. Store in fridge for up to 10 days. You will need ½ cup for the cupcake recipe; reserve the rest for another use or add it to the frosting.
For the Vegan Chocolate Fig Cupcakes
- Preheat oven to 350°F and place 15 cupcake liners in the muffin tins.
- Sift the organic unbleached all-purpose flour, cake flour, cane sugar, cocoa powder, baking soda and salt into a large mixing bowl. Stir to combine. Make a well in the center.
- Whisk together the water, oil, apple cider vinegar, vanilla and coffee extract with water (or cooled coffee), and Whiskey Fig Jam in a bowl.
- 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.
- Pour the batter into the cupcake liners, fill to about ⅔ full, and bake for 22-25 minutes. Fill any empty wells with a few of tablespoons of water. The cupcakes should spring back when you gently press the centers.
- Cool completely on a wire rack before frosting them. While the cupcakes are cooling, make the Vegan Irish Cream Frosting. Make sure they are completely cool before frosting (two hours).
For the Vegan Irish Cream Frosting
- In a stand mixer with the paddle attachment or with a hand mixer, beat the vegan butter on medium to high speed up to two minutes until creamy and fluffy.
- Scrape the sides and the bottom of the bowl with a spatula. Add sifted confectioner's sugar and optional sifted cocoa powder gradually, beating until combined.
- Add Vegan Irish cream and vanilla and beat until just mixed in, for approximately 30 seconds. If the frosting is too thick, add more vegan Irish cream. If it is too thin, add more icing sugar. Taste the frosting; if it is too sweet, add a pinch of salt.
- Transfer the frosting to a piping bag with a 1M tip and frost. Place a dollop in the center, then start at the edge of the cooled cupcake, circling your way to the center, lifting the tip at the middle when you are done. Top with vegan chocolate sprinkles. Enjoy!
Notes
- It is optional to the remaining Whiskey Fig Jam to the icing. Make sure the remaining Whiskey Fig Jam is at room temperature if you plan on adding it to the frosting at the end.
- Store leftover frosting in a bowl with a tight-fitting lid. Store in the fridge for up to a month or in the freezer for 2 months. Let thaw and come to room temperature, and stir before using it again.
- Store the cupcakes at room temperature in an airtight container for up to 4 days.
- Cupcakes can be frozen up to 1 month in a single layer in an airtight container. Once cupcakes are frozen, cover each cupcake in plastic wrap and place back in the airtight container. Thaw on the counter for 30 - 60 minutes before serving.
