Dark chocolate cupcakes
- gluten free flour - 3/4 cup
- almond milk - 3/4 cup, room temperature
- apple sauce - 3/4 cup
- white vinegar - 1 tsp
- coconut oil - 3 tbsp, melted
- cocoa powder - 2-3 tbsp
- brown sugar - 1/2 cup
- baking powder - 1 tsp
- dark chocolate - 2/3 cup + 6 squares
- salt - pinch of
Preheat the oven to 200°C. Add the almond milk and vinegar to a large bowl and mix. Set aside.
Melt the chocolate (place a wide pot with a little bit of water on a cooker. Place your chopped chocolate in a heatproof bowl (stainless steel or tempered glass), and set the bowl directly in the water, bring to a simmer, then turn off the flame and let the chocolate sit until it is melted..). Add the coconut oil, sugar, and applesauce to the almond milk and beat with a whisk until the mixture gets frothy.
Then add the cocoa powder, flour, baking powder and pinch of salt and whisk.
Grease 6 holes of a muffin pan with a light layer of coconut oil and cocoa powder.
Spoon ¼ cup of batter into each of the 6 greased muffin holes. Gently place a square of chocolate into the batter and push down gently. Evenly divide the remaining batter to cover the chocolate pieces.
Bake at 200°C for 14-17 minutes. Keep a close eye on the lava cakes after 14 minutes and pull them out when the top of the cakes has a a bit of a sheen but doesn't look completely wet.
Let the baking sheet sit for 2 minutes, then flip over to release the muffins. Top the muffins with light dusting of cocoa powder, garnish with fresh fruits or edible flowers.
Serve immediately or let cool completely and then put to the fridge.
Note: The muffins need to be outside fully cooked and the inside to be melty. Cake is best served fresh although it can be reheated in the microwave for 45 seconds.
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