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Chocolate Mud Cupcakes

Chocolate Mud Cupcakes

Chocolate Mud Cupcakes

Prep Time

15 Minutes

Total Time

35-50 Minutes

Yield: 12 cupcakes
Credit:

From Healthy Little Tummies: Plant-Based Food for the Whole Family by Claire Power

Published by Ryland Peters & Small 2020

Ingredients

  • 1 flax egg (1 tablespoon flaxseed meal combined with 3 tablespoons water)
  • 100 g/½ cup vegan butter
  • 100 g/3½ oz. dark/bittersweet chocolate, chopped
  • 125 ml/½ cup hot water
  • 60 ml/¼ cup coffee/hot water
  • 100–140 g/¾ cup–1 cup coconut sugar or sweetener of choice
  • 100 g/⅔ cup plain/all-purpose gluten-free flour
  • 40 g/¼ cup self-raising/rising gluten-free flour
  • 2 tablespoons raw cacao powder cacao nibs, edible flowers or sprinkles, to decorate (optional)

CHOCOLATE GANACHE

  • 100 g/3½ oz. dark/bittersweet chocolate, chopped
  • 2 tablespoons coconut cream

 

  • 12-hole cupcake pan, lined with cupcake cases

Directions

  1. Preheat the oven to 170˚C (325˚F) Gas 3.
  2. In a small bowl, make the flax egg by combining the flaxseed meal and water. Leave to set for 5 minutes.
  3. In a saucepan set over medium heat, combine the vegan butter, chopped dark/bittersweet chocolate, hot water, and coffee (or additional hot water). Stir for a few minutes until the chocolate and butter melt completely. Turn off the heat, add the sugar and stir to combine. Set aside and leave to cool slightly.
  4. In a mixing bowl, pour in the chocolate mixture, then add the flours and cacao powder, a little at a time, stirring with a whisk. Add the flax egg and whisk until smooth.
  5. Pour the cupcake batter into the cupcake cases almost to the top of each and bake in the preheated oven for 20–25 minutes or until cooked through. Leave to cool completely on a wire rack.
  6. For the ganache, melt the dark/bittersweet chocolate and coconut cream in a heatproof bowl over a saucepan of simmering water. Stir until the chocolate melts and the mixture is smooth. Remove from the heat. Spread the ganache with a spoon over the top of the cupcakes and decorate with cacao nibs, flowers, or sprinkles.

Recipe Note

These cupcakes are my ultimate birthday party treat to suit anyone as they are vegan, gluten-free, nut-free and can be made with low sugar yet they still taste amazing and both children and adults alike love them!  Swap the coffee for extra hot water when making them for children. And you can use wheat flour if you prefer.