These delicious chocolate-cherry-chunk-muffins pack a powerful chocolatey punch... and manage to be healthy too! 85% cocoa chocolate chunks and tahini used in the frosting make for a guilt-free tasty treat, ideal any time of the year.
Equipment
- Mixing Bowls
- Wooden Spoon
Ingredients
- For the Muffin
- 1 Tbsp Vanilla Extract
- 1 Organic Free Range Egg
- 120 ml Soya Milk
- 1 Heaped Tbsp Baking Powder (GF)
- 45g Dark Chocolate Chunks
- 45g Glacier Cherries
- For The Chocolate Frosting
- 1 Tbsp Vanilla Extract
- 60 ml Soya Milk
Method
- Preaheat the oven to 180c
- Mix the almond butter, coconut oil, vanilla extract and coconut sugar in a bowl
- Add 1 egg and fold the mixture whilst adding the soy milk
- Stir in the cocoa powder, baking powder and coconut flour until mixture is thick and even
- Chop both the glacier cherries and dark chocolate into small chunks and fold into the mixture
- The consistency should be similar to a thick mousse if it isn't add a little more coconut flour and an extra pinch of baking powder.
- Generously spoon the mixture into each cupcake case and place in the oven for 20 minutes (be generous as the mixture won't rise too much due to the density of the ingredients)
- Once the cupcakes are baked, check them are ready by poking them with a tooth pick that should come away clean
- Once cooled, set aside to make the frosting/ topping
- Add all the ingredients into a bowl and stir rapidly to beat away lumps before folding gently
- The consistency should be smooth and thick. If the ingredients fall easily off a spoon add a touch of coconut flour to thicken the mixture. If you have a little more of a sweet tooth add a splash more of vanilla extract.
- Store in the fridge for 10 minutes before adding the topping to muffins and smoothing over with a spoon
- To decorate the muffins add more chopped chunks of chocolate and finish with a glacier cherry
- Store in the fridge and for best results serve chilled however they are just as delicious at room temperature.
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