Chocolate Cupcakes and Truffles Recipe

by Sandra
Last updated: 09/11/17

Chocolate Cupcakes

Sorry its in cup measurements, but I much prefer using cup measurements than weighing ingredients. Throw in and mix cooking! Cup measurements are easily purchased from bargain shops such as Poundland.

1 cup soya milk
1 tsp vinegar (malt or apple cider vinegar)
¾ cup granulated sugar
1/3 cup rapeseed vegetable oil
1 tsp vanilla extract
½ tsp almond extract or more vanilla extract
1 cup plain flour
1/3 cup cocoa powder
¾ tsp baking soda
½ tsp baking powder
¼ tsp salt

Line cupcake pan with paper cases.

Whisk together the soya milk and vinegar in a large bowl and set aside for a few minutes to curdle. Add the sugar, oil and extracts to the soya milk mixture and beat by hand until foamy.

Preheat oven to 350F

In a separate bowl sift together the flour, cocoa powder, baking soda, baking powder and salt. Add in two batches to wet ingredients and beat until no large lumps remain.

Pour into cupcake cases, filling three quarters of the way. Bake 18-20 minutes, until a toothpick inserted into the centre comes out clean.

Transfer to a cooling rack and let cool completely.

Rich chocolate ganache topping

½ cup soya milk

200g vegan chocolate (I have used from 50% cocoa to 70% cocoa and also part dairy free buttons and have all worked great), broken up/chopped

4 tbsp sweet freedom or other syrup

Bring soya milk to a gentle boil in a small pan. Immediately remove from heat and add the chocolate and syrup. Mix with a heatproof spatula until fully melted and smooth. Set aside at room temperature till ready to use. Spread on top of cupcakes. If you want to pipe it, once cooled add to piping tube/bag and pop into the freezer for a short while until firm, but not solid.

Top with mini truffles, mini oreos, chopped nuts or whatever you fancy!

Truffles

Any leftover ganache you can use to make some mini truffles to put on some cupcakes. Roll small pieces of firm cold ganache in a ball and roll in cocoa powder/drinking chocolate powder or desiccated coconut. Chill to firm up again before topping cupcakes and keep cool until ready to eat.

If you just glaze you will have leftover ganache for making truffles, if you pipe a large amount you won’t, but hey you will have a truffle topping anyway!

Food Gift Present Idea

Also use the ganache recipe for making larger truffles and give them as a present in a mug!!

This is a slight adaptation of a recipe from this book.

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