Chocolate Strawberry Cupcakes (GF & Vegan)

chocolate strawberry cupcakes

Prep Time: 10 minutes, Cook Time: 25 minutes, Servings: 8


  • 1 cup Plant based milk
  • ½ tablespoon Apple cider Vinegar
  • 1 ¾ cup Gluten Free flour
  • ½ teaspoon Baking Powder
  • ½ teaspoon Bicarbonate of soda
  • 1 cup Caster sugar
  • ¼ cup Cocoa powder
  • 2 tablespoon Fine & Raw's Sweet Hazelnut Spread
  • ½ cup Vegetable oil




  1. Preheat your oven to 180°/365°F and line your cupcake tin with cupcake cases.
  2. Combine the milk and apple cider vinegar in a glass/bowl and leave aside while you make the batter.
  3. Mix together the flour, cocoa, rising agents and sugar into a large bowl until fully combined.
  4. Pour in the oil and chocolate spread, mix until combined.
  5. Divide the batter evenly between your cupcakes, making sure not to fill them to the top as they will rise and dome too much.
  6. Bake for 20-25 mins or until springy to the touch and a skewer comes out clean when inserted into the center.
  7. As the cakes cool, make the buttercream by beating together all the vegan butter powdered sugar, chocolate spread and red/pink food gel until thick and pipe-able.
  8. Once the cupcakes have cooled, pipe the buttercream onto the cakes using a star tip.
  9. Dip your strawberries in chocolate and place them in the center of your cupcakes. All that's left is to enjoy!