It was J’s 24th birthday yesterday…. yeah, right! Switch the numbers around and you’ll get his real age. You must remind me to ask what the view is like at the top of the hill…
He’s a die-hard chocolate fan, so what could be more appropriate than chocolate cupcakes for his birthday? These babies are vegan-friendly, moist, delicious and packed full of chocolaty goodness.
The frosting isn’t ‘real frosting’, but it’s a topping made by adapting my vegan truffle recipe. It’s creamy, lightly sweet and complements the cupcake exceedingly well. If you prefer your “frosting” sweeter, simply add more sugar.
I’ve noticed that a lot of vegan cakes call for ingredients that are difficult to find, and/or ingredients I would never use… including weird vegan margarines. Most of the ingredients in this recipe can be found in your kitchen cupboards. The fanciest of which is ground linseed (flaxseed meal), which is relatively easy to find.
DARK CHOCOLATE CUPCAKES
Makes 6 cupcakes
For the cupcakes
- 75 g (½ c) plain (all-purpose) flour
- 100 g (⅓ c and 1 ½ tablespoons) dark muscuvado (brown) sugar
- 2 ½ tablespoons unsweetened cocoa powder
- ½ teaspoon bicarbonate of soda (baking soda)
- ¼ teaspoon baking powder
- ½ T ground linseed (flaxseed meal) mixed with 1 ½ tablespoon water
- ¼ t salt
- 4 tablespoons milk alternative
- ½ teaspoon lemon juice
- 4 tablespoons olive oil
- ½ teaspoon vanilla extract
- 4 tablespoons water
For the frosting
- 100 g (3.5 oz) dark chocolate (at least 70 %), broken into chunks
- 80 ml (⅓ c) coconut milk
- 50 g (¼ c) unrefined cane (turbinado) sugar, ground in a food processor until fine^
- ½ T vanilla extract
- 1 small pinch salt
^ This is best done in a big batch.
1. Preheat the oven to 150°C (300°F) and line a six-hole muffin tin (pan) with paper cases (liners).
2. In a bowl, mix together the dry ingredients – flour, sugar, cocoa, bicarbonate of soda (baking soda) and baking powder.
3. In another bowl, mix together the wet ingredients – linseed (flaxseed), salt, milk alternative, lemon juice, oil, vanilla extract and water.
4. Mix the wet and dry together, folding in until just combined. Try not to over-mix.
5. Divide the batter into the prepared tin (pan) and bake in preheated oven for 25-30 minutes, or until a skewer inserted into the cake comes out clean.
6. Transfer cupcakes onto a wire rack to cool.
7. Meanwhile, make the frosting. In a double boiler or in a microwave, melt the chocolate together with the sugar. Stir until smooth, then add the coconut milk, vanilla extract and salt. Cool slightly.
8. Spread 1/6th of the frosting onto each cupcake. Enjoy!