These rustic cupcakes are so fluffy, that they are more like little chocolate soufflés, with an almond butter heaven in the centre. They are plant based, they are not too sweet, yet they are rich in flavour and soft like clouds.
You don’t even need a mixer for this recipe. Just the cupcake tin, a couple of bowls, a whisk and a saucepan.
Fluffy Chocolate & Almond Butter Cupcakes
Makes 14-15 cupcakes
300g plant based milk
Juice of half a lemon
150g coconut oil or plant based butter (choose non-hydrogenated or homemade)
3tbsp maple syrup (or golden syrup or honey)
1tsp vanilla extract
1tsp instant coffee (I use decaf)
270g plain flour
150g coconut or golden sugar
4tbsp raw cacao powder
2tsp baking powder
1tsp baking soda
14-15tsp roasted almond butter
🥣Preheat the oven at 180C.
🥣Place the milk in a jug, mix in the lemon juice and set aside to curdle for a while.
🥣In a small saucepan, melt the coconut oil or butter, then mix in the syrup, the coffee and the vanilla extract.
🥣In a separate large bowl, stir the flour, the sugar, the cacao powder, the baking powder, the baking soda and the salt.
🥣Pour the butter mixture and the milk mixture over the dry ingredients and mix well using a whisk.
🥣Line a cupcake tray with cupcake liners and fill them generously with the prepared batter.
🥣Dollop a teaspoon of almond butter in the centre of each cupcake.
🥣Bake in the middle of the oven for 30 minutes, until a skewer comes out clean.
🥣If you like, you can dust them with a little icing sugar.
🥣Allow to cool for 15 minutes before serving.