These indulgent chocolate muffins will satisfy your sweet cravings. With a fruity berry kick from the raspberry powder and a mouth-watering chocolatey heavenly rich frosting!
Equipment
- Oven
- Large Bowl
- Sieve
- Wooden Spoon
- 12 Paper Muffin Cases
- Muffin Tray
- Cocktail Stick
- Small Saucepan
- Small Glass Bowl
- Small Bowl
- Hand Whisk
- Spatula
Ingredients
For the cake
- 2 Cups Plain White Flour
- 1 Cup Light Brown Sugar
- 1 3/4 Almond Milk
- 1/2 Cup Sunflower Oil
- 1/2 Tsp Salt
- 1 Tsp Baking Powder
- 1 Tsp Vanilla Essence
- 1 Cup Vegan Chocolate Chips
- 1/2 Cup Chopped Nuts (Your Choice)
For the frosting
- 1 Cup Melted Vegan Chocolate
- 3/4 Cup Vegan Margarine
- 3/4 Cup Icing Sugar
- Splash of Water
Optional topping
- Vegan Chocolate Buttons
Method
- First, preheat the oven to 190 degrees celsius.
- Next, in a large bowl sift together the flour, baking powder salt, sugar, cacao powder amd raspberry powder. Mix to combine.
- Then, add the almond milk, oil, chocolate chips, nuts & vanilla to the dry ingredients and mix well so there are so lumps in the flour. Make sure not to overmix though.
- Place 12 muffin cases in the muffin tray and pour your mixture in, just over half full.
- Bake for about 20-25 minutes but keep an eye on them and check by using a cocktail stick, if when stuck into the muffin it comes out clean they are baked to perfection.
- Take them out of the open and leave to cool.
- To make the frosting, melt the vegan chocolate in a small bain marie (glass bowl over saucepan) for a few minutes. Take off the heat and leave to cool.
- Add the rest of the frosting ingredients to the melted chocolate and use a hand whisk to mix.
- Using a spatula or spoon decorate the cooled muffins with the frosting.
- Additionally top with vegan chocolate buttons if you wish.
- Share & enjoy!
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