Vegan Dessert Recipe: Jam Filled Chocolate Cupcakes

jam filled chocolate cupcakes

By Harriet Emily

I live, eat, breath, sleep, dream chocolate. It’s definitely my ‘thing’, and I don’t see that changing anytime soon! I eat something chocolate based every day, and over the past week or so I’ve definitely had my fair share of chocolatey goodness.. (one day I even ate three of these cupcakes in a row after breakfast… Oops).

Ingredients, makes 6

for the cupcakes:

1/2 cup cocoa powder
4 tbsp buckwheat flour
3 tbsp tapioca flour
1 1/2 tsp baking powder
pinch salt
3/4 cup almond milk
1/3 cup maple syrup
15 drops liquid stevia – roughly (amount to taste)
vanilla, to taste

for the frosting:

4 tbsp cocoa powder
3 tbsp maple syrup
2 tbsp Tiana’s cooking coconut butter
2 tbsp almond milk
pinch salt

for the jam:

6 spoonfuls jam of choice

Method:

PREHEAT YOUR OVEN TO 180C / 350 F

1. Begin by making the cupcakes. Add the cocoa powder, buckwheat flour, tapioca flour, baking powder and salt into a large mixing bowl, and mix together. Then, add in the almond milk, maple syrup, stevia and vanilla. Using a hand whisk, fold all of the mixture together until smooth – it will be fairly runny.

2. Line a muffin tin with 6 muffin/large cupcake cases, and pour the mixture into each case. They should fill each one about 3/4 full. Then, transfer the cupcakes into the oven and bake for about 25 minutes until risen, and firm on top with some cracks. When the cupcakes have baked, remove them from the oven and set them aside to cool.

3. While the cupcakes cool, make the frosting. Add the cocoa powder, maple syrup, coconut butter, almond milk and salt into a pan and place onto a low medium heat. Stir all of the ingredients together for about 5 minutes until smooth, the coconut butter has melted and a fudgy consistency has formed. Then, remove it from the heat an set aside.

4. Now, fill the cupcakes. Get the cupcakes, and using a spoon, scoop out a hole in the middle of each (the size depends on how much jam you want). Then, take a jam of choice, and scoop a spoonful inside. When this is done, get the frosting, and scoop 1/6 of it on top of each cupcake, to cover the cupcake and jam. Then, take the bits of cupcake you scooped out, and place them on top of the glaze with a piece fruit to finish! You can enjoy these straight away while the frosting and cakes are still slightly warm, or you can place them in a cool, dry place to set for a few hours for a firmer finish.

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