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Macabella Cupcakes

Soft and tender vegan chocolate cupcakes with silky vanilla frosting and a drizzling of Macabella chocolate-macadamia spread.
4 from 2 votes
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Course: Dessert
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Author: Jamieanne | Minimalist Baker

Ingredients

  • For the cupcakes:
  • 1 ½ cups unsweetened almond milk
  • 2 teaspoons white vinegar
  • 1 ¼ cups unsweetened applesauce
  • ½ cup strong brewed coffee or use more almond milk instead
  • cup grapeseed oil
  • 2 teaspoons pure vanilla extract
  • 2 cups + 2 tablespoons all-purpose flour
  • 1 ⅓ cups caster sugar
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • For the frosting:
  • ½ cup 113g vegan butter, softened
  • 2 ½ - 3 cups powdered sugar
  • ¼ teaspoons vanilla extract
  • Splash almond milk
  • Around 3-4 tablespoons Macabella spread

Instructions

  • For the cake: Preheat oven to 350°F and line a cupcake tin with paper liners.
  • Mix the almond milk and vinegar in a large mixing bowl and let set for a few minutes to curdle. Add the oil, coffee or almond milk, vanilla extract, and applesauce and beat with a hand-held or standing mixer until foamy. Add the flour, sugar, cocoa powder, baking soda, baking powder, and salt to a bowl and whisk well to combine (or sift the dry ingredients into a bowl). While mixing, slowly add dry ingredients to the wet ingredients. Mix until no large lumps remain. It should be creamy and pourable.
  • Divide batter evenly among cupcake liners. Bake 18-20 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool completely before frosting.
  • For the frosting: In a large mixing bowl, add softened butter. Beat until light and fluffy, about 3 minutes. Add vanilla and mix again..
  • With the mixer running, add powdered sugar ½ cup at a time and continue mixing until thick and creamy. Drizzle in a little non-dairy milk to thin and mix another 2 minutes.
  • Transfer frosting a piping bag fitted with your choice of pastry tip (I used a Wilton 2M) and frost the cupcakes as desired. Place Macabella in a microwave-safe bowl and microwave until just pourable, about 10-15 seconds at 100% power. Use a spoon to drizzle the Macabella on the cupcakes, or transfer Macabella to a ziploc bag, snip a corner off and drizzle over the cupcakes.

Notes

* Feel free to substitute vegan ingredients with normal milk, normal butter, etc. if you're not vegan.
* If you're making a full cupcake recipe, you may need to double the frosting recipe, depending on how generously you'd like to frost the cupcakes.
* Vegan chocolate cupcake recipe from Minimalist Baker, here | Vegan vanilla frosting also from Minimalist Baker, here