Vegan Basil Chocolate Cupcakes
Basil-infused vegan chocolate cupcakes with creamy vegan frosting. Tips for swaps, baking times, yields, and storage for easy results.
- Steep dried basil in hot rice milk to infuse flavor, then strain before using in batter or frosting.
- The recipe makes about 40–50 mini cupcakes (roughly 12–16 standard cupcakes) and uses cooked flour paste in the frosting for stability.
- You can swap milks, oils, and some stabilizers; store frosted cupcakes in the fridge and freeze unfrosted for longer storage.
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Preparation Instructions:
-Preheat oven to 350 degrees.
-Bring rice milk to boil, turn off heat. Stir in basil, let steep. When cool, strain out basil, reserve liquid.
-In stand mixer with whisk attachment, on lowest setting, stir together flour, sugars, cocoa, baking powder, and baking soda.
-In large measuring cup mix basil infused rice milk, oil, and zucchini (or carrot). Pour into flour mixture, stir to incorporate then increase speed to medium and let whisk for 5-8 mins.
-Line cupcake pans and fill each cup half way with batter. Hint: use a measuring cup to pour batter into cupcake liners. (makes about 40-50 mini cupcakes)
-Bake about 15-20 mins, until toothpick inserted in center comes out clean.
Frosting:
-In saucepan whisk together basil, rice milk, sugar, and flour. Turn heat to med-low and stir constantly until thick and paste-like to fully cook off raw flour taste. This will take awhile of stirring and become so thick that it is difficult to stir, if it gets too thick for a metal whisk it helps to switch to a wooden spoon. Cool paste in fridge.
-In stand mixer with whisk attachment, cream margarine. Add paste and agar. Increase speed to high, whisk until fluffy. It will look clumpy at first but will smooth out after more whisking.
- Scrap into piping bag with number 32 tip and pipe onto cooled cupcakes.
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Frequently Asked Questions
Can I use fresh basil instead of dried?
Yes. Use about three times the volume of fresh basil for the dried amount. Chop or bruise the leaves, steep them in hot milk as directed, then strain. Fresh basil adds brighter flavor but can introduce more moisture, so press excess water from the leaves before steeping.
What plant milks can I substitute for rice milk?
You can use soy, oat, or almond milk. Rice milk is very neutral, so richer milks like oat or soy will add more flavor and creaminess. If you use canned coconut milk, reduce added oil because it is thicker and can firm the batter.
How do I make powdered basil for the frosting?
Use a clean coffee grinder or small food processor to grind dried basil leaves into a fine powder. Sift if needed to remove larger bits. Store any extra in an airtight jar away from light.
Why do I cook the flour, sugar, and milk for the frosting paste?
Cooking the flour mix removes raw flour taste and thickens the mixture so the frosting holds structure. Stir constantly over medium-low until it becomes a thick paste, then cool completely before whipping with margarine.
How many regular cupcakes does this recipe make and how long to bake them?
The recipe makes about 40 to 50 mini cupcakes, which equals roughly 12 to 16 standard cupcakes. For full-size cupcakes bake at 350°F for about 18 to 22 minutes. Use a toothpick to check doneness; it should come out clean.
How should I store and freeze these cupcakes?
Keep frosted cupcakes in an airtight container in the fridge for up to 3 to 4 days. Unfrosted cupcakes freeze best: wrap or place in a freezer container for up to 2 months. Thaw frozen cupcakes in the fridge before frosting or serving.
What can I use instead of agar powder in the frosting?
Substitute with a cooked cornstarch slurry or a commercial vegan stabilizer. For cornstarch, mix 1 to 2 tablespoons with a little cold milk, add to the warm flour paste, and cook until fully thickened. The texture will be slightly different but still stable when chilled.
Can I use fresh basil instead of dried?
Yes. Use about three times the volume of fresh basil for the dried amount. Chop or bruise the leaves, steep them in hot milk as directed, then strain. Fresh basil adds brighter flavor but can introduce more moisture, so press excess water from the leaves before steeping.
What plant milks can I substitute for rice milk?
You can use soy, oat, or almond milk. Rice milk is very neutral, so richer milks like oat or soy will add more flavor and creaminess. If you use canned coconut milk, reduce added oil because it is thicker and can firm the batter.
How do I make powdered basil for the frosting?
Use a clean coffee grinder or small food processor to grind dried basil leaves into a fine powder. Sift if needed to remove larger bits. Store any extra in an airtight jar away from light.
Why do I cook the flour, sugar, and milk for the frosting paste?
Cooking the flour mix removes raw flour taste and thickens the mixture so the frosting holds structure. Stir constantly over medium-low until it becomes a thick paste, then cool completely before whipping with margarine.
How many regular cupcakes does this recipe make and how long to bake them?
The recipe makes about 40 to 50 mini cupcakes, which equals roughly 12 to 16 standard cupcakes. For full-size cupcakes bake at 350°F for about 18 to 22 minutes. Use a toothpick to check doneness; it should come out clean.
How should I store and freeze these cupcakes?
Keep frosted cupcakes in an airtight container in the fridge for up to 3 to 4 days. Unfrosted cupcakes freeze best: wrap or place in a freezer container for up to 2 months. Thaw frozen cupcakes in the fridge before frosting or serving.
What can I use instead of agar powder in the frosting?
Substitute with a cooked cornstarch slurry or a commercial vegan stabilizer. For cornstarch, mix 1 to 2 tablespoons with a little cold milk, add to the warm flour paste, and cook until fully thickened. The texture will be slightly different but still stable when chilled.
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