Vegan chocolate cupcakes can easily rival any non-vegan counterpart. These vegan chocolate cupcakes are light and bouncy like Hostess cupcakes – but leagues better. The best part of the vegan chocolate cupcakes was how well they domed. As my friend NZ Cupcake Queen (author of The Cupcake Project – not to be confused with this blog, Cupcake Project) says:
Feeling that a vegan chocolate cupcake (delectable or not) was uninteresting, I decided to make it a chocolate basil cupcake. Basil tastes strikingly similar to mint – so much so that my tasters said they would have confused these cupcakes for chocolate mint cupcakes if I didn’t tell them otherwise (or if they weren’t topped with basil leaves). However, the basil was different enough from mint for me to like it – I’m not a fan of mint.
I used basil grown in our own home garden, and I’m proud to enter this cupcake into this month’s Grow Your Own roundup hosted by Amy of Playing House.
I love how the event logo looks just like the basil leaves on my cupcakes!
Vegan Chocolate Cupcakes with Basil Recipe
I found the recipe for vegan chocolate cupcakes on Kylie’s blog, The Baking Bird. She got the recipe from the cookbook La Dolce Vegan!. Below is a reprinting of the recipe adapted to cupcakes with the addition of basil.