Macabella Cupcakes
Prep time
Cook time
Total time
Soft and tender vegan chocolate cupcakes with silky vanilla frosting and a drizzling of Macabella chocolate-macadamia spread.
Recipe type: Dessert
Serves: about 16
  • For the cupcakes:
  • 1½ cups unsweetened almond milk
  • 2 teaspoons white vinegar
  • 1¼ cups unsweetened applesauce
  • ½ cup strong brewed coffee (or use more almond milk instead)
  • ⅔ cup grapeseed oil
  • 2 teaspoons pure vanilla extract
  • 2 cups + 2 tablespoons all-purpose flour
  • 1⅓ 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
  • 2½ - 3 cups powdered sugar
  • ¼ teaspoons vanilla extract
  • Splash almond milk
  • Around 3-4 tablespoons Macabella spread
  1. For the cake: Preheat oven to 350°F and line a cupcake tin with paper liners.
  2. 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.
  3. 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.
  4. For the frosting: In a large mixing bowl, add softened butter. Beat until light and fluffy, about 3 minutes. Add vanilla and mix again..
  5. 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.
  6. 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.
* 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
Recipe by sweetest kitchen at