Fudgey Chocolate Cupcakes

Vegan | Can be Gluten Free

Another super recipe from Antonia, this time, super chocolaty cupcakes. You can leave the icing off if you prefer and just top with Raw Chocolate Mulberries :)

I cannot begin to tell you how great The Raw Chocolate Company's Cacao Powder is! It's so deliciously rich, it's just perfect for creating cakes, brownies and icing! 
The quality of the powder is so great you don't need to use as much powder as you would regularly use in baking, although using the same amount won't harm your baking! 

These will keep un-iced in an airtight container for up to a week. I recommend icing them when you're ready to use them.

Ingredients (makes around 12-15 cupcakes)
150g spelt flour
2 tsp bicarbonate of soda
125g coconut oil
125g coconut sugar
150ml dairy free yoghurt
4 bananas (mashed)
100g Cacao Powder
1 bar Pitch Dark

For the icing:
500g dairy free butter
500g icing sugar
50g Cacao Powder 

Preheat the oven to 180 degrees and line your cupcake moulds with cupcake cases.
In a large bowl cream together the coconut oil and coconut sugar, with an electric whisk, until the mixture becomes light and fluffy. Now mix in your banana and yoghurt until well combined.
In a separate bowl sieve together the flour, cocoa and bicarb. Now fold the dry mixture, a spoonful at a time, into the wet mixture until everything is combined.
Finely fold in your dark chocolate and spoon the mixture into your cupcake moulds.
Bake for 15-20 minutes until springy to touch and a skewer comes out clean.
Whilst the cupcakes are baking whisk together your icing ingredients and pipe onto the tops of your cupcakes.
Decorate your cupcakes in whatever way you fancy! I decorated my cupcakes with Raw Chocolate Mulberries and Two Birds Seeds

Checkout more recipes from Antonia on her blog and insta


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