Chocolate….
I could really just drop the mike and walk away now. When chocolate is involved, does anything else really need to be said?
Well, if I was going to say anything else it would probably be that until recently, I hadn’t eaten chocolate in about 7 years. I gave it up cold turkey one night based on my husband’s theory that caffeine was giving me migraines. It wasn’t so bad because the cravings go away after a while and not eating it becomes normal.
Anyway, about a year ago I found a vegan caramel chocolate bar with only 35% cacao and I gave it a try with no headache. I had forgotten how creamy chocolate is. I don’t know anything that can replicate the same creaminess of chocolate. It is a pretty spectacular texture.
Then, a couple of months ago, I made the unfortunate decision to try Vego bars after seeing so much about them on Facebook. That was a big mistake because they are sooooo good. Have you tried the Vego in a jar? It is like a jar of Ferero Rocher. Amazing!! I almost needed a 12 step program to give them up but it has been a week since my last Vego bar and I am very proud of myself. J
Anyway, probably time to get to the focus of this post – Chocolate Cupcakes. Since I am an Australian in my 40’s, I actually call them Patty Cakes but I think that anyone under 30 or living anywhere except Australia or England, calls them cupcakes so I am going with that.
These cupcakes are deliciously chocolatey. The cake is moist (unless overcooked) and the icing is soft and creamy. You don’t need to have the pretzel but it is a really delicious, crunchy, salty, sweet treat to include.
Another really delicious way to get your chocolate fix is these chocolate cupcakes. Between the rich, moist cake, the creamy sweet icing and salty/sweet pretzel, it is a pretty good combination!
- 110g vegan margarine (4oz)
- 275g self raising flour (1½ cups)
- 70g cacao (¾ cup)
- ½ tsp bi-carbonate soda
- 265g castor sugar (1¼ cup)
- 1 cup almond milk
- 1tsp vanilla extract
- 2 flax eggs (2tbsp flax meal mixed with 6 tbsp water – mix just before use)
- ICING
- 200g vegan margarine
- 400g vegan icing sugar (confectioners sugar)
- ½ cup cacao
- CHOCOLATE COATED PRETZELS
- Vegan chocolate
- Small vegan salted pretzels
- Pre-heat oven to 180C (356F).
- Pre-heat oven to 180°C (356°F)
- Add flour, sugar, cacao and bi-carb into a large bowl and mix well.
- Melt margarine and add milk and vanilla and pour into dry ingredients.
- Beat until well combined
- Add flax egg and mix well
- Spoon into cupcake wrappers in a cupcake tray - an ice-cream scoop gives the perfect amount.
- Cook for 15 minutes or a little bit more until a cake tester comes out clean.
- Cool in tin for a few minutes and then transfer to a cooling rack.
- ICING
- Beat margarine until creamy.
- Add cacao and half the icing sugar. Beat until well combined.
- Add the remaining icing sugar and beat well.
- Taste the icing and if needed, add some more margarine or sugar to suit your taste buds.
- Pipe onto the cooled cupcakes and add a chocolate coated pretzel on the top.
- CHOCOLATE COATED PRETZELS
- Melt chocolate in a bowl in the microwave (or stove top if you prefer). In microwave, only melt for a 1 minute and then check if it is ready. Give a few more seconds if required.
- Place a few pretzels in the bowl and stir with a fork to cover in chocolate.
- Using a cake tester (or thin knife) to place the pretzels, one by one on a tray covered with baking paper.
- Keep going until all pretzels coated and then place in fridge to harden.
- Once chocolate sets, place in an airtight container in the fridge until required.
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