Recipes, Dessert

Chocolate Cupcakes

Chocolate Cupcakes

The main star of today’s Great (Bio)Cheese Swap has been highly anticipated on supermarket shelves, for its high level of versatility. Our BioCreamy is the perfect cream cheese simulant, able to be used in both savoury and sweet forms. These simple Chocolate BioCreamy cupcakes have got your next iso baking project covered!

SWAP: Traditional frosting for our BioCreamy, to make this meal completely plant-based.

Chocolate Cupcakes

  • Servings: 11
  • Difficulty: Easy
  • Print


1/2 cup dairy-free milk

3/4 tsp apple cider vinegar

2 tbsp flaxseed meal

5 tbsp water

1 1/2 tsp baking soda

1/3 cup sugar

1/3 cup maple syrup or honey

1/4 cup coconut oil

1/4 tsp salt

1/2 cup cacao powder

1/2 cup almond meal

1 cup plain flour

1 packet Original BioCreamy


Preheat oven to 200 degrees C and line 12 cupcakes with liners. Combine dairy-free milk and vinegar, allow to curdle.

Add baking soda to milk-vinegar mixture and stir. Add sugar, maple syrup, flaxseed meal, water, coconut oil and salt – whisk to combine.

Mix in cacao powder, almond meal and plain flour. Divide batter between cupcake tins. Bake for 30-35 mins.

Remove and allow to cool for 10 mins. Top generously with Original BioCreamy.

Recipe Creator

At MyLife (creators of BioCheese) they believe “food should taste great and be good for you. Natural, tasty and nutritious food should be a simple everyday choice.”

Cheese blocks, slices, shreds, and spreads available in Woolworths and Independent grocers.

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