This is our go to chocolate cupcake/brownie recipe. its taken a lot of trial and error runs to get it right and I’m about to experiment with it again, now that we have discovered cacao powder 🙂 but first I’m going to share this recipe. I love dark chocolate and so does little t so this recipe is quite rich but we love it! I’ve been using apple cider vinegar and baking soda as a rising agent for a good few months now and it’s worked great in everything I’ve tried. They are two things we always have plenty of because we buy them in bulk, plus the baking soda is aluminium free and all natural! I love this soured cream frosting but chocolate buttercream frosting also goes really well with them too.
Makes 24 cupcakes or a large tray of brownies, can be halved for smaller portions.
200g dark chocolate
200g coconut oil
1 1/2 cups coconut sugar
2 tsp vanilla extract
1 tsp apple cider vinegar
1/4 tsp baking soda
1 1/3 cup organic plain flour
1/2 cup almond milk
Soured cream frosting
125g dark chocolate
2 TBS golden caster sugar
150ml Soured cream
Preheat oven to 180 degrees c
Melt chocolate and coconut oil together on a low heat add milk and transfer into a mixing bowl
Add sugar and whisk throughly then vanilla, vinegar and eggs
Sift in flour and add baking soda and mix together until all combined
Fill cupcake cases 1/3 way using a quarter cup
Bake for approx 20 mins depending on your oven, you want them to be just cooked through so they don’t dry out.
Cool them on a cooling rack and make the frosting
For the frosting…. Melt the chocolate on a low heat, let cool slightly and add sugar and soured cream
Stir it up until it’s all combined and spoon over cupcakes
Top with some grated chocolate and enjoy! Maybe with some homemade ice cream 🙂