Healthy Cooking Mom

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.

Ingredients

200g dark chocolate

200g coconut oil

1 1/2 cups coconut sugar

4 eggs

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

Directions

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 🙂