Vegan Melt-in-the-Middle Chocolate Cupcakes

Vegan Melt-in-the-Middle Chocolate Cupcakes {v, gf, df}

Monday morning and I'm sat here typing up a recipe for chocolate cupcakes. There's nothing quite like these pictures to make you want to run into the kitchen and eat several of them at once! Especially as they have a melting coconut-chocolate centre...yes please!!!
I've been lucky enough to be supported by some wonderful brands when it comes to my recipes and I love nothing more than discovering the potential of the ingredients they send me; thank you Coconut Merchant for the goodies for this particular recipe! I love discovering new brands all the time but I also love building long-lasting relationships with them and supporting them in their growing businesses as well as them supporting me in mine. It's a 2-way relationship remember guys :)

These particular cupcakes I am pretty proud of as they pushed my creativity and baking skills thats little bit further.
I wanted to create something vegan (because I know lots of you that follow me and read my blog are vegan and I love that!) and I also wanted to make them dairy and gluten free too. As I've mentioned in previous posts I am expanding on my recipe offerings so there's something for everyone here. As I'm not vegan or have any intolerances or allergies when it comes to food I have found it tricky knowing what ingredients contain what; I remember googling the cornflour I use as I wasn't sure if it was gluten free or not!
All in all I am pretty proud of this recipe and I do hope you guys enjoy making them!

recipe

(Makes 10-12 Cupcakes)

Cupcakes-
1 1/4 Cups GF Plain Flour
1 Cup Coconut Sugar
1/3 Cup Cacao
Pinch Salt
1 Cup Almond Milk
1/3 Cup Coconut Oil
1 Tsp. Vanilla
Center-
Cocoa Coconut Spread (From the Coconut Merchant)

Frosting-
2 Cups Coconut Sugar
2 Tbsp. Cornflour
2 Tbsp. Cacao
3 Tbsp. Almond Milk
2 Tbsp. Coconut Butter
1 Tsp. Vanilla

Coconut Chips to decorate.

method

Pre-heat oven to 175 degrees centigrade and prepare your cupcake cases in a baking a tray. Pop to one side.
Combine all dry ingredients in a bowl.
Add all wet ingredients (NOT CACAO SPREAD) to the dry ingredients and mix well until it forms a smooth and runny mixture.
Fill each cupcake case 1/4 of the way- around 1 tsp. of cake mixture.
Now get your coconut cacao spread and spoon 1 tsp. of this into the centre of each cupcake case.
No cover this with more cake batter- around 2 tsp. until the cacao spread is covered and the cupcake case is 2/3 full.
Bake for 20-25 minutes.
Remove and leave to cool completely.

Now for the frosting-
Mix all frosting ingredients in a blender/mixer until smooth.
Spoon or pipe onto each cupcake and sprinkle with coconut chips.
Eat straight away because who can resist?!

Store in an airtight container in the fridge for up to 4 days.

Amie xx

Note: The coconut oil, curls, sugar, butter and spread used in this recipe were gifted to me by the Coconut Merchant :)

<< previous recipe

next recipe >>

ABOUT ME

THE GIRL BEHIND FITNESS FORSTER

My name is Amie and I am the face behind Fitness Forster.
I am a freelance recipe developer, content creator and qualified personal trainer. I developed this website to share my passion for healthy recipes, fitness and travel.