Chocolate cupcupcakes
By: Holly Jade
Published: Monday, April 17, 2017 - 4:29pm

Ingredients




-3 tablespoons of cacao powder
-240g of self-raising flour ( I use doves farm gluten free)
-1/2 teaspoon of baking powder
-3/4 teaspoons of bicarbonate of soda
-Pinch of salt
-1 can of coconut milk (400ml)
1 & 1/2 teaspoon of apple cider vinegar
-80ml of oil
-Vegan chocolate-optional ( i chose vego)

Preparation

1 Preheat the oven to 180 degrees and line a cupcake tin with cupcake cases. 2 Place the cacao powder, flour, baking powder, baking soda and salt into a large mixing bowl and combine. 3 In a separate bowl, place the coconut milk, vinegar and oil, whisk until fully combined. 4 Pour the wet ingredients into the dry and mix well until combined and smooth. 5 Fill each cupcake case 3/4 full with mixture. 6 Pop into the oven to bake for 20-25 minutes. 7 You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch. 8 Remove the cupcakes from the tray and place onto a cooling rack. 9 When the cakes have slightly cooled, core the centre and pour in some melted Vego (optional) and drizzle over the top. 10 Keep the cakes stored in a sealed container! 11 You can also freeze them for enjoying at a later date!

About

THE BEST vegan cupcakes. They are moist, rich and ultra Moorish. They are even better with a swirl of vegan buttercream. Truly YUM!!!