Rich chocolate cupcakes, with biscuit bases and fluffy marshmallow meringue toppings.
Add a drizzle of dairy-free chocolate and cookie crumbles to finish off these decadent cakes.
Nothing beats a chocolate cake. These cakes are quick & easy to make and turn out perfect each time.
The cookie base gives a nice crunch when mixed with all of the other textures works beautifully.
The meringue frosting on top is great to toast. I used a blow torch to give them a classic burnt marshmallow effect.
As ‘classic’ meringue contains egg whites, I use chickpea brine, also known as Aquafaba.
Aquafaba is the best substitute when making vegan meringue- LOVE IT!
These cakes are:
No campfire needed to make these treats, only a few ingredients and a hungry party of guests!
Preparation- 10 minutes
Baking time- 18-20 minutes
Makes- Around 10
Ingredients for the base
-100g of biscuits (I use Biscoff)
-15g of dairy-free butter
Ingredients for the cupcakes
-240ml of dairy-free milk (I use unsweetened almond)
-1 teaspoon of apple cider vinegar
-210g of self-raising flour
-100g of golden caster sugar
-1 tablespoon of cocoa/cacao powder
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of coconut oil (Melted)
Ingredients for the marshmallow meringue
-130g of chickpea brine
-75g of golden caster sugar
-1 teaspoon of vanilla extract
-1 tablespoon of cream of tartar
-Melted dairy-free chocolate
-Mini vegan marshmallows
To make the base
Step 1- Line 2 cupcake trays with cupcake cases.
Step 2- Add the biscuits into a food processor and whizz up until crumb-like.
Step 3- Pour the crumbled biscuits into a mixing bowl.
Step 4- Place the butter into a small saucepan on low and heat until fully melted.
Step 5- Pour the butter mixture into the crumbled biscuits and stir until it resembles wet sand.
Step 6- Add a tablespoon of the base mixture into each cupcake case, and press down until compact then set aside.
Repeat for all of the cases.
To make the cupcakes
Step 1- Preheat your oven to 180 degrees c.
Step 2- In a small bowl, combine the dairy-free 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, sugar, cocoa/cacao powder, 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 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.
To make the meringue
Step 1- Drain the chickpea brine from a can of chickpeas and place into a bowl.
Whizz up on high until foamy.
I use my Kitchenaid stand mixer with the balloon attachment.
You can use an electric hand whisk.
Step 2- Add in the sugar and continue to whip up until stiff meringue peaks forms.
Step 4- Pop the meringue into a piping bag fitted with a French patisserie tip nozzle.
Step 5- When the cupcakes are cool, pipe a swirl of meringue onto each cake.
Top off with a drizzle of melted dark chocolate, vegan marshmallows and crumbled cookies.
You could even toast the meringue.
Serve fresh or store in a sealed container in the fridge.
Best eaten within a few days.
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