Decadent Double Chocolate Chunk Cupcakes



These cupcakes are as decadent as they come, crammed with as much chocolate as we could fit into them! 
A vegan, gluten and dairy-free recipe from Enjoy’s very own chocolatier extraordinaire, Tyrone. 

INGREDIENTS

Cupcakes
250g Gluten-free flour
80g ‘Enjoy! Coconut Milk bar’
300g Coconut sugar
65g ‘Enjoy! Cocoa Drink Powder’
5g Baking Powder
5g Salt
250ml Water
250ml Vegetable oil
1 teaspoon Vanilla extract
1g of Xanthan gum
Ganache
80g ‘Enjoy! Coconut Milk’ bar
160g coconut sugar
80g coconut milk

METHOD

Cupcakes
Preheat oven to 175c
Roughly chop ‘Enjoy! Coconut Milk bar’ into chunks
Sift flour, Coconut sugar, ‘Enjoy! Cocoa Drink Powder’, baking powder, salt and xanthan gum
Add chocolate and stir together
Pour in water, vegetable oil and vanilla, then mix well
Bake for 10-12 minutes When cool, add the chocolate ganache
Ganache
Use Bain Marie to heat ‘Enjoy! Coconut Milk bar’ until it has completely melted
Combine and boil coconut milk and coconut sugar for around 30 seconds to make a syrup, then allow to cool for 5 minutes
Combine the syrup and melted chocolate, then mix until it’s a smooth and thick consistency
Chill the mixture in the fridge for 1 hour, then bring back to room temperature and beat with a wooden spoon until it becomes an icing consistency
Spoon into a piping bag fitted with a star nozzle and apply to cupcakes
Roughly snap ‘Enjoy! Coconut Milk bar’ and place into ganache (optional)

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