For up to 16 cupcakes depending on the size of cases:

Preheat oven to 180C


  • 200g Sugar
  • 210g Plain Flour
  • 90g Cocoa
  • 2tsp Baking Powder
  • 1 ½tsp Baking Soda
  • 1 Pinch of Salt
  • 160ml oil (I use Sunflower)
  • 240ml Milk (You can use dairy or oat!)
  • 2tbs Flax Seeds (See notes *)
  • 2tsp Vanilla Extract
  • 240ml Boiling Water
  • 1tbs Coffee or makeup 240ml of espresso @nespresso


  • 250g Butter/ Plant-based Butter
  • 550g Icing Sugar
  • 1tsp Vanilla
  • 2tbs Double Cream (Dairy or Soya)
  • Colour of choice, I have used Green for the trees!



Christmas Tree Cupcakes

Recipe by mum_im_hungry_

Here are some delicious, Vegan, indulgent Chocolate Cupcakes with a gorgeous Christmas Tree swirl just in time for the festivities this December. Give the simple step by step recipe a go?



Mix all the dry ingredients together then add the wet ingredients leaving the water and coffee mixture until the end. It will seem very runny, but don’t worry – it works!

Next, fill the cupcake cases to ¾ filled and bake at 180c for 20-23 minutes. Check with a toothpick once cooked. Allow an hour to cool on a wire rack.


Cream the butter, then slowly add the icing sugar bit by bit, keeping your mixer on a low setting.

Add your vanilla and cream and finally your colour.