Hot Chocolate Cupcakes (Vegan

• Baking & Spices

  • 225 g Brown sugar, light
  • 50 g Cocoa powder
  • 175 g Plain flour
  • 8 tbsp Powdered sugar
  • 1 pinch Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 60 ml Sunflower oil

• Liquids

  • 270 ml Water, HOT

• Other

  • 1 tsp Bicarbonate soda
  • The liquid from 1 x 400g tin of chickpeas
  • (Optional mini vegan marshmallows and grated dark chocolate

Found on wallflowerkitchen.com

Description

Ingredients

• 175g / 1½ cups plain flour (or gluten-free flour)
• 1 tsp bicarbonate soda
• A pinch of salt
• 50g / ½ cup cocoa powder
• 225g / 1 cup + 2 tbsp light brown sugar
• 270ml / 1 cup + 2 tbsp hot water
• 60ml / ¼ cup sunflower oil (or other mild-tasting vegetable oil)
• 1 tsp apple cider vinegar
• The liquid from 1 x 400g tin of chickpeas
• 8 tbsp powdered sugar
• 1 tsp vanilla extract
• (Optional) mini vegan marshmallows and grated dark chocolate

Directions

• Preheat the oven to 180C / 350F and line a muffin tray with 12 cases.
• Mix the first five ingredients together until well combined.
• Stir in the remaining wet ingredients until the mixture is smooth and lump-free.
• Divide the mixture equally between the 12 muffin cases and bake for 15 minutes. Use a cake tester or skewer to test the middle of the cupcakes come out clean. If not, bake for a further 5 minutes.
• Leave to cool whilst you make the frosting.
• Pour the liquid into a measuring jar. Mine came to about 150ml, so I aimed to boil the mixture down to about 75ml. You dont have to be exact but you want to reduce it by about half the amount.
• Pour the mixture into a saucepan and bring to a boil. Simmer until it looks reduced by half the amount.
• Transfer to a stand mixer with a balloon whisk attached (you can use an electric whisk but it might take a bit longer) and whisk until frothy.
• Slowly add the sugar and whisk on full speed for about 10 minutes until stiff and glossy. Add the vanilla extract in at the last minute.
• Transfer the mixture to a piping bag or just use a spoon to add the frosting on top of the cooled cupcakes.
• Top with mini marshmallows and grate a little extra chocolate on top. Enjoy! These will keep for 2-3 days in an air-tight container.