Food Recipe Vegan

CHOCOLATE-COCO CUPCAKE WITH A STRAWBERRY SURPRISE

June 21, 2014
 
RECIPE – Here I’m back with a new super duper delicious recipe – and guess what? ^^ It’s all vegan again – of course! I made these little sweets for a birthday I went on and thought it would be nice to also share them here on the blog. They are made of a extremely chocolatey and fluffy dough, decorated with even two different toppings: one is a coco frosting, the other a creamy chocolate ganache. And finally, when you bit in those little cupcakes you discover a strawberry inside it. I really suggest you to bake them on your own, they’re really worth it – bon appétit!

 
INGREDIENTS – for 12 cupcakes
  • 125 g flour
  • 160 g sugar
  • 35 g cocoa powder
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 120 ml cold strong coffee
  • 60 ml oil
  • 110 ml soy milk
  • 1 tbs vinegar or lemon juice
  • 1/2 vanilla pod (pulp)
  • 1tsp egg replacer, mixed with 2 tbs water
 
  • 110 g margarine
  • 210 g confectioner’s sugar
  • 35 g shredded coconut 
  • 2 tbs coconut milk
  • 1/2 vanilla pod (pulp)
 
  • 150 g dark chocolate
  • 90 ml soy cream
  • 90 ml coconut milk
 
  • 24 smaller strawberries
Preheat the oven to 180°C and fill a muffin tray with 12 paper baking cups. 
Combine the flour, sugar, cocoa powder, salt, baking powder and soda in a bowl. Then mix the wet ingredients separately: coffee, oil, vanilla pulp, soy milk and vinegar/lemon juice. Now add them slowly to the dry ingredients in the bowl and blend well for about a minute. Finally mix in the egg replacer.
To fill the dough in the tray, add first 3 tsp of it in each cup, put in every cup a strawberry and finish with another tablespoon of dough. Bake them for about 20-25 minutes in the oven till there doesn’t stick no longer any dough on a wooden pick you stick in the cupcakes. When they’re ready, let them cool on a cooling rack for half an hour.
 
While the cupcakes are in the oven, you can prepare the toppings: Start with the chocolate ganache: Mix the cream, coconut milk and the dark chocolate, broken in smaller pieces, in a pan on low heat till the chocolate has melted, cook it up and then remove from the stove. Let the ganache cool down in the fridge.
For the coco frosting, stir the margarine in the mixer till it gets really smooth. Add the confectioner’s sugar and mix for another minute. Now add the shredded coconut, coconut milk and vanilla pulp and finally mix it for a minute on high speed to get it fluffy. Put it also in the fridge until the cupcakes and ganache are cold.
 
Finally, you can decorate your cupcakes with the toppings: Get creative! 🙂 Add on each top a strawberry and serve it to your friends, they will love it – or eat them on your own^^ Enjoy your little cupcakes guys!

pictures by myself
CHICKPEA-FENNEL SOUP WITH CURRY AND A CARAMELIZED TOFU TOPPING
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1 Comment

  • Reply sepatuholig-Grace Njio June 23, 2014 at 04:50

    yummm… i want some!
    http://sepatuholig.blogspot.com/

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