Choc Pecan Brownie Cupcakes
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Prep time: 
Cook time: 
Total time: 
Serves: 23
 
Ingredients
  • Cupcakes
  • 125g vegan margarine
  • 50g cacao
  • 125ml almond milk
  • 400g can of vegan sweetened condensed milk
  • 130g brown sugar
  • 100g self-raising flour
  • ½ tsp bi-carbonate soda
  • 2 flax eggs (30g golden flax meal with ⅓ cup water)
  • 1 tsp vanilla essence
  • 200g vegan dark chocolate (chopped into small pieces)
  • 150g pecan pieces
  • Ganache Icing
  • 200g vegan chocolate (chopped into small pieces)
  • 1 cup coconut cream
  • Chocolate Swirls
  • 100g vegan dark chocolate
Instructions
  1. Cupcakes
  2. Pre-hear oven to 175°C,
  3. Combine margarine, cacao, almond milk and condensed milk in a saucepan over medium heat. Whisk until margarine has melted and all ingredients are smooth and well combined.
  4. Transfer into a large bowl.
  5. Stir in sugar, flour, vanilla and bi-carb until combined.
  6. Mix golden flax meal with water and as soon as it starts to thicken, add to batter and mix until combined.
  7. Add chopped chocolate and pecans to batter and stir until combined.
  8. Add batter to cupcake wrappers and bake for 25-30 minutes. Check each five minutes after the first 20 as every oven is different. As soon as a cake tester comes out clean, they are ready. Remember though that you might be sticking the tester into melted chocolate so test a few,
  9. Ganache Icing
  10. Place chopped chocolate in a bowl. The smaller you chop it, the easier it will be to melt.
  11. Use only the thick part of the coconut cream and discard the liquid (or use in another recipe). One can should be enough. If the weather is really hot, the cream might be liquid and you might need to put the can in the fridge overnight so it firms up.
  12. Heat the coconut cream in the microwave until hot.
  13. Pour hot coconut cream over chocolate and stir until all the chocolate has melted.
  14. Cover and place in the fridge until it is firm. I would do this the night before.
  15. When the ganache is firm, use a mix-master to whip the ganache until smooth. Place into a piping bag with a large star piping nozzle.
  16. Once the cupcakes are cool, pipe a small amount of ganache on top of each.
  17. Add your chocolate decoration on top of the ganache.
  18. Chocolate Swirls
  19. Chop chocolate finely and melt in microwave.
  20. Pour into a small disposable piping bag.
  21. Allow it to cool for a few minutes. You still want the chocolate to be melted but it is easier to pipe if it cools slightly.
  22. Cut the tip off the end of the bag.
  23. Pipe chocolate shapes onto baking paper. Any kind of squiggle or shape works for these.
  24. Either leave the piped chocolate on the bench or place into the fridge until set and chocolate hardened.
  25. Once they are ready to use, peel the chocolate swirl off the baking paper and add to the top of the piped ganache.
Recipe by my vegan plate at https://www.myveganplate.com/choc-pecan-brownie-cupcakes/