Hot chocolate cupcakes - by The Hummingbird Bakery...

Yes, yet another cupcake recipe. A little treat, mini cake, when you fancy a sweet something. A few bites, just enough to go with your daily coffee or cuppa and I don't know about you, but when I have a cupcake, I feel that bit better ;) than after eating a big slice of cake, don't know why it is like that...but suits me just fine. 

Today's version is a little bit of a continuation after Earl Grey tea cupcakes, as those are Hot chocolate ones! Was hoping to have some mini marshmallows in the cupboard, which would be ideal to stick on top of that chocolate, but found only sprinkles, which worked surprisingly well too.

This time, was the very first time, that my little Baby J helped me take the picture. If you have little ones and you're trying to take a picture (being it of your food, flowers or anything else) the little ones will do everything and anything to "help you" take that pic ;) 

As the result, the amount of photos I have with little fingers out of nowhere, "moved" pictures because someone decided to jump on Mummy that very second, is endless... So, to end that pattern I decided to do it WITH her. You can't see her face when she was "modelling", but believe me when I say, it was one very proud and happy little girl! 

How to make it...

Ingredients:

- 240 ml oat/soy milk
- 25 g hot chocolate powder (make sure it's vegan)
- 10 g cocoa powder (that's my own addition, as I wanted the cupcakes more chocolaty) 
- 80 g unsalted vegan butter, softened (like Flora)
- 280 g caster sugar (I used only 180 g)
- 240 g plain flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 flax/chia eggs (2 tablespoon ground flax/chia seeds with 6 tablespoon water, whisked together until thick and frothy)

Topping:
- 1 standard size bar of dark vegan chocolate
- sprinkles


Method:

- Preheat the oven to 190°C and fill a muffin tin with muffin cases. 

- Gently warm the milk and add the chocolate powder, stirring constantly until dissolved. Set aside to cool.
- In a big bowl whisk together the butter, sugar, flour, baking powder and salt until they resemble fine breadcrumbs. 

- Take your cooled chocolate drink and whisk in the flax/chia eggs. 

- Pour the mixture into the dry ingredients and mix to combine. 

- Fill each muffin case up to two thirds full with the batter. 

- Place in the preheated oven and bake for 18-20 minutes, until well risen and springy to the touch (you can also check if they're done sticking a toothpick in, if it comes out dry - they're done).

- In a little bowl, melt the chocolate in the microwave and dip your cupcakes in it. 

- Sprinkle the tops with sugar sprinkles before the chocolate sets.


Smacznego!


You may also like:

          

Have you made any of my recipes? Tag @anulaskitchen on Instagram and hashtag it #anulaskitchen