Chocolate Cup Cakes

 

Makes 9 cupcakes

 

Ingredients

 

For the cupcakes:

100g dark chocolate 

100g ground almonds

2 tsp baking powder

100g coconut oil 

2 eggs

70g maple syrup

 

Icing:

100g cashew

50ml water

2 tbsp coconut oil

2-3 tbsp maple syrup

1 tsp vanilla essence

20g dark chocolate

1/2 zest of a clementine or small orange

 

Method

 

Heat the oven to 180C and line a muffin tin with cupcake cases.

 

Place a heatproof glass bowl over a pan of simmering water and melt the chocolate and coconut oil together. You can also do this in the microwave and blast for 30 seconds until melted.

 

Whisk the eggs until well combined, then pour in the maple syrup and whisk briefly again.

 

Next, fold in the melted chocolate and coconut oil and then fold in the ground almonds and baking powder. Mixing the baking powder in with the ground almonds first helps ensure it is well distributed.

 

Pour the mixture into cupcake cases 3/4 full and place in the centre of the oven for 15-20 minutes or until risen and firm to the touch, slightly shrinking from the edges and when a skewer is inserted it comes out clean. Take cake not to overcook the cakes as this may result in a bitter taste and dry texture.

 

Leave the cakes to cool for a few minutes before turning out onto a wire rack to cool completely.