Double chocolate protein cupcakes
Deliciously moist, chocolatey chocolate protein cupcakes
Ingredients
- 1/4 cup olive oil
- 1/4 cup soft brown sugar
- 1/3 cup caster sugar
- 1/4 cup non dairy yoghurt
- 1/2 cup soy milk
- 1 tbsp apple cider vinegar
- 2/3 cup self raising flour
- 1/3 cup chocolate vegan protein powder (I used a pea blend)
- 1/4 cup cocoa powder
- 1 tsp baking powder
- Pinch salt
- 40 g chopped vegan chocolate
Frosting
- 1 block/250 g vegan stick butter
- 2 cup icing sugar
- 3 tbsp cocoa powder
Instructions
- Preheat your oven to 180c fan and line a muffin tin with cupcake cases.
- In a jug, combine the apple cider vinegar and soy milk and stir these together. Set these aside for 5 minutes to allow to thicken and curdle. This will create your vegan buttermilk mixture.
- In a large mixing bowl, use a wooden spoon to cream together the olive oil and both types of sugar. Once slightly pale and fluffy, whisk in the buttermilk mixture.
- Sift the dry ingredients, then fold the wet and dry mixtures together to fully combine. When your batter is nice and smooth, stir through the chocolate chips to evenly distribute.
- Divide the mixture between your cupcake cases. You want to fill these 2/3 of the way so that they have space to rise whilst baking. Bake these for 25 minutes, until cooked through and nicely risen!
- You'll know your cupcakes are ready when you can pierce with a toothpick and this comes out clean. Allow these to cool thoroughly on a wire rack.
- Meanwhile, for the buttercream frosting, beat the butter using an electric hand whisk until pale and fluffy. Gradually add in the Icing sugar and cocoa powder whilst continuing to whisk.
- Once super creamy, transfer the frosting into a piping bag fitted with a star tip nozzle. Frost each of the cupcakes and garnish with some fresh fruits!