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Dessert

Vegan Chocolate Cupcakes

150mls water
35g plant based yogurt (we used almond)
30g melted Bonsan Olive Oil Ghee
2 tsp pure vanilla extract
1 tsp apple cider vinegar
140g wholemeal flour
35g cocoa powder
2 tbsp Bonsan Choco Spread + more for topping
70g unrefined sugar
30g vegan chocolate chips
Pinch of salt
1/2 tsp baking powder
Raspberries, to decorate

Serves: 10 Cupcakes

1. Preheat the oven to 180c.
2. . Line a cupcake pan with cases and in a large bowl, mix all the ingredients (apart from the chocolate chips) well until there are no lumps left. Next fold through the chocolate chips.
3. Fill the cupcake cases β…” full with mixture and bake for 20 minutes on the center rack.
4. Let them cool completely, before icing.
5. Fill a piping bag with Bonsan choco spread and pipe a large teaspoon sized swirl on top of each cake. Top with raspberries and eat straight away!

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