2 minutes ago
How much chocolate is too much chocolate? 😇
Fudgy plant-based chocolate cupcakes with chocolate frosting 🍫
Because chocolate is never too much amiright?
Have a lovely day guys!
For the cupcakes
125g | 1 cup white spelt or all purpose flour
30g | 2 1/2 tbsp raw cacao powder
50g | 1/4 cup + 1 tbsp moscovado or coconut sugar
50g | 1/4 cup light brown sugar
3/4 teaspoon baking soda
1/4 teaspoon sea salt
50g | 1/4 cup coconut oil, melted, room temp
60ml | 1/4 cup espresso coffee, warm
1/2 teaspoon vanilla bean paste
1/2 teaspoon white vinegar
160ml | 2/3 cup water
For the frosting
140g | 1 cup cashews, soaked overnight
140g | 1/2 cup coconut cream from a can
30g | 1/4 cup raw cacao butter, gently melted, at room temp
3 tbsp rice syrup
2 tbsp raw cacao powder
1/4 to 1/2 cup non-dairy milk
Make the frosting
Place the cashews, coconut cream, rice syrup and cacao in a high speed blender and blend until smooth. Add the cacao butter gradually through the top of the blender while the motor is running. You should end up with a smooth cream.
Place in the refrigerator for at least 4 hours, stirring from time to time. You can keep it in the fridge overnight and give it a good stir before using. If it's too hard to pipe, add non dairy milk to get the desired texture.
Make the cupcakes
Preheat the oven to 180 C degrees and line a muffin tray with 6 cases.
In a large bowl, sift together the dry ingredients.
In a small bowl, combine the wet ingredients.
Pour the wet mixture over the dry ingredients and mix until just combined (don’t over mix).
Divide the batter equally (I used an ice cream scooper) between the 6 muffin cases and bake for 15-17 minutes or until a toothpick inserted into the center comes out clean.
Leave to cool completely before frosting.