Vegan Heart-Shaped Chocolate Fudge Cupcakes with Pink Frosting
Tender vegan chocolate cupcakes shaped like hearts and filled with rich coconut chocolate fudge sauce, topped with fluffy pink oat cream frosting. Perfect for Valentine's Day, anniversaries, or any romantic celebration. The secret is using ripe mashed banana for moisture and creating heart shapes with strategically placed foil balls in muffin liners. The combination of chocolate protein powder and cocoa creates an intensely chocolatey base that pairs beautifully with the sweet fudge center and light whipped topping.
Ingredients
- 12 tbsp plant-based milk
- 1 tbsp apple cider vinegar
- 5 ½ oz ripe banana, mashed
- ⅓ cups thick coconut yoghurt
- ⅓ cups coconut sugar
- 3 tbsp light olive oil
- 1 ¼ cups self-rising flourgluten-free flour blend1:1gluten-free
may affect texture slightly
- 1 ½ oz chocolate protein powderextra cocoa powder45g
- 3 ½ tbsp cocoa powder
- ¾ tsp baking powder
- ¾ tsp baking soda
- salt
- 1 ¾ oz dark chocolate chips
- 12 tsp Natures Charm Coconut Chocolate Fudge Sauce, plus extra
- 1 tin Oat Whipping Cream, chilled overnight
- 1 drops pink food gel
- 12 raspberries
- love heart sweets(optional)
- sprinkles(optional)
Instructions
- 1
Preheat oven to 160Fan/350°F
- 2
Place muffin liner in each hole of 12-hole large cupcake tin, ball up tinfoil and place between tin and case, pinch liner to make point for tinfoil to nestle into, repeat for all 12 heart-shaped cases
- 3
Whisk together milk, vinegar, banana, yoghurt, sugar and oil until smooth
- 4
Sift in flour, protein powder, cocoa powder, baking powder and baking soda, add salt, whisk to thick smooth batter
- 5
Fold in chocolate chips
- 6
Use ice cream scoop to divide batter between cases, use small spoon to spread batter into rounds of hearts
- 7
Bake in middle of oven for 18 minutes until inserted skewer comes out basically clean
- 8
Remove from tins immediately and cool fully on wire rack
- 9
Scoop entire contents of oat whipping cream into bowl, whisk with handheld electric or freestanding mixer for 2 minutes until light and fluffy
- 10
Add pink food gel, beat for 1 more minute
- 11
Core middle of cupcakes and spoon in chocolate fudge sauce
- 12
Place whipped cream into large piping bag with star-shaped nozzle, pipe heart-shape following tops of cupcakes
- 13
Add raspberries, love heart sweets, sprinkles and more fudge sauce if desired
Tips
Chill the oat whipping cream overnight for best results when whipping to achieve maximum fluffiness and stability.
Don't overfill the heart-shaped cases as the batter will rise and lose the distinctive heart shape during baking.
Core cupcakes while completely cool to prevent cracking, and fill just before serving to maintain texture contrast.
Good to Know
eat straight away or keep in sealed container in fridge for 2-3 days, freeze unfrosted and unfilled cupcakes for 1 month
can make cupcakes 1 day ahead unfrosted, core and fill just before serving
at room temperature or chilled
Common Mistakes
avoid overfilling heart cases to prevent losing shape during baking
ensure oat cream is properly chilled overnight to achieve proper whipping consistency
core cupcakes only when completely cool to prevent cracking
Substitutions
Vegan Options
Gluten-Free Swaps
may affect texture slightly
General Alternatives
FAQ
Can I make these without the heart shape?
Yes, simply use regular muffin liners without the foil technique. The flavor and texture will be identical, just without the decorative heart shape.
What if I don't have chocolate protein powder?
Substitute with additional cocoa powder, using about 30g instead of 45g protein powder. The cupcakes will be less protein-rich but still deliciously chocolatey.
How long do the frosted cupcakes keep?
Frosted cupcakes should be eaten within 24 hours for best texture. The oat cream frosting can become less stable over time in warmer conditions.