Description
These Vegan Chocolate Passion Fruit Cupcakes are a tropical-chocolate dream come true. Moist, dairy-free chocolate cupcakes are filled with tangy passion fruit curd and topped with a velvety passion fruit buttercream. Perfect for special occasions or whenever you want to impress with bold flavors and a plant-based twist.
Ingredients
Units
Scale
- For the chocolate cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsweetened almond milk (or any plant milk)
- 1 tsp apple cider vinegar
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 1/2 tsp vanilla extract
- For the passion fruit curd (vegan):
- 1/3 cup passion fruit puree
- 2 tbsp maple syrup or sugar
- 1 tbsp cornstarch
- 1 tbsp water
- Pinch of turmeric for color (optional)
- For the passion fruit frosting:
- 1/2 cup vegan butter, room temperature
- 2 1/2–3 cups powdered sugar
- 3–4 tbsp passion fruit puree
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a muffin pan with 10–12 liners.
- Mix almond milk and vinegar; let sit for 5 minutes to curdle.
- In a large bowl, whisk together flour, cocoa, baking soda, and salt.
- Add sugar, oil, vanilla, and almond milk mixture to the dry ingredients and stir until smooth.
- Divide batter among cupcake liners and bake 18–20 minutes or until a toothpick comes out clean. Let cool.
- For the curd, whisk passion fruit puree, sweetener, cornstarch, and water in a saucepan. Heat over medium, stirring until thickened. Cool completely.
- For frosting, beat vegan butter until creamy. Add vanilla and salt, then gradually mix in sugar and passion fruit puree until fluffy.
- Core cooled cupcakes and fill with a small spoonful of passion fruit curd. Frost and garnish with fresh passion fruit seeds or zest.
Notes
- Use canned or fresh passion fruit puree. Strain to remove seeds for a smooth curd and frosting.
- These cupcakes can be made a day ahead and stored in the fridge.
Nutrition
- Calories: 310
- Sugar: 28g
- Sodium: 105mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
