Vegan Choc Haz Braz Muffin Recipe

Vegan Choc Haz Braz Muffin Recipe

Sumptuous vegan choc haz braz muffins topped with a generous swirl of fluffy buttercream frosting. The nutty sponge and buttercream flavour pack just the right level of punch to leave you wanting more... and more.

As a hobby baker, I am always on the lookout for recipes that are simple, delicious and the whole family will love (even when they can be a little picky). With a recipe as easy and heavenly as this one, we knew it just had to be shared. 

Muffin Bite


for 10 Cupcakes


  • ¾ cup organic granulated brown sugar (150 g)
  • ¼ cup refined coconut oil (50 g), solid
  • 1 ¾ cups all-purpose flour (220 g)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1½ tablespoon vanilla extract
  • ½ teaspoon apple cider vinegar (if unable to find, rice vinegar may also be added).
  • ⅓ cup Nutcessity choc has braz butter (85 g)
  • 1 cup unsweetened almond or oat milk (230 ml)

Buttercream Frosting

  • 1 cup vegan butter (or whatever feels right for you) 
  • 2 cups icing sugar (240 g)
  • 2 teaspoons vanilla extract
  • ⅓ Nutcessity choc haz braz butter (85 g)


  1. Preheat the oven to gas mark 4 (180°C).
  2. Grease 10 cups of a muffin tin or line with paper liners.
  3. In a large bowl, use an electric hand mixer to cream together the brown sugar and coconut oil until thoroughly combined.
  4. Add the apple cider vinegar, vegan milk, and choc haz braz butter and thoroughly mix together.
  5. Using a sieve, sift the flour, baking powder and salt directly into the bowl. Use a spatula to fold everything in.
  6. Your batter is complete! The best part of a vegan batter is being able to taste as much as you want before baking, go on... try it!
  7. Using an ice cream scoop, fill the muffin cups using 1 scoop each or fill the cups about ¾ of the way.
  8. Bake for 22- 25 minutes. Test the muffins by lightly pressing a finger on top, if the sponge bounces back the muffins are ready. Alternatively, insert a toothpick in the centre of a muffin and observe if it comes out clean.
  9. To make the frosting: Cream the vegan butter with an electric hand mixer in a large clean bowl until soft peaks form.
  10. Sift in half the powdered sugar and beat to combine. Sift in the rest of the powdered sugar and the vanilla and beat until smooth.
  11. Refrigerate for a minimum of 10 minutes before folding in the choc haz braz butter to your desired consistency.
  12. Spread a zip-lock bag over a tall glass so that frosting can easily be scooped into one of the corners. Scoop it in then squeeze all of the frosting into a corner of the bag and snip off that corner. Using a piping tip is optional.
  13. After allowing the muffins to cool down, pipe the frosting onto the cupcakes in a spiral pattern.
  14. Enjoy!


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