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Thursday, 23 May 2019

Chocolate fudge cupcakes recipe | Ft Natures Charm

Vegan + easy.

These are my incredibly delicious and luxurious fudge cupcakes.
The cupcakes are a rich chocolate sponge with a silky smooth chocolate fudge core, topped with a whipped chocolate buttercream and chocolate shavings.

This recipe is a paid collaboration with Natures Charm.

Nothing beats chocolate fudge.
Natures Charm have created one of the most delicious sauces I have ever tried! Their 'Chocolate fudge' sauce' is perfectly sweet, silky and rich- perfect for adding into bakes, topping off desserts etc.

I filled these cupcakes with the fudge sauce and they went down a treat. The flavour combination of the rich sauce, along with the sponge cake and buttercream is divine! A real treat and easy to make.
They are sure to impress anyone you make them for.

Natures Charm products are vegan, soy-free, dairy-free and gluten-free. Their products range from sauces, condensed coconut milk, coconut whipped cream, evaporated coconut milk etc...
Their dessert sauce range includes:
-Coconut caramel sauce
-Salted caramel sauce 
-Chocolate fudge sauce
-Butterscotch sauce
-Matcha sauce
These decedent cupcakes are fun to make, perfect for the whole family to get involved in making, delicious, perfect with a cup of tea or coffee.
These are a must-make if you love sweet treats, like me!!!
Happy baking!

Preparation- 40 minutes
Baking time- 18-20 minutes
Makes- Around 10
Level- Easy

...
Ingredients for the cake
-240ml of dairy-free milk
-1 teaspoon of apple cider vinegar
-210g of self-raising flour
-2 tablespoons of cacao powder
-100g of golden caster sugar
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of coconut oil (Melted)

Ingredients for the buttercream
-120g of vegan butter 
-350g of icing sugar
-2 tablespoons of cocoa powder
-1 teaspoon of dairy-free milk (if needed)

Ingredients for the core
...

To make the cupcakes
Step 1- Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases.

Step 2- In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

Step 3- In a large mixing bowl, sift the flour, cocoa powder, sugar, baking powder and bicarbonate of soda.
Mix well to combine.

Step 4- Add the melted coconut oil to the 'buttermilk' and whisk to combine.

Step 5- Add the wet ingredients into the dry and mix until a smooth batter.

Step 6- Fill the cases 3/4 full with the delicious batter.
Make sure to tap the tins on the worktop to remove any air bubbles.

Step 7- Pop the cakes into the preheated oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cupcakes on a cooling rack and allow to cool fully. 
Once cool, pop them into a sealed container to keep them fresh before frosting.

Fill the core (optional)
Step 1- Using an apple corer, core the middle of the cupcakes.

Step 2- Add the chocolate sauce into a piping bag and pip some sauce into each cupcake.

To make the frosting
Step 1- Cream the butter in a bowl, on high speed until creamy. I use my stand mixer with the balloon whisk attachment.

Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar and cocoa powder.
Whizz together until fluffy & fully combined.
Add a splash of dairy-milk if the buttercream is too thick.

Step 3- Transfer the buttercream into a piping bag fitted with an open star tip nozzle.

Step 4- Pipe a swirl of buttercream onto each cupcake.

To decorate, drizzle over some more of the chocolate sauce and add on some chocolate shavings.

Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days.

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 A huge thank you to Natures Charm for collabing on this recipe with me!

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