light and fluffy double chocolate cupcakes ((chocolate batter studded with more chocolate chunks) decorated with thick chocolate frosting and a reindeer face: pretzels, edible eyes and cranberries! Naturally vegan, with a gluten-free option, these are easy and fun to make at Christmastime.
By Nourishing Amy
Chocolate Reindeer Cupcakes
Prep Time: 25 x minutes + cooling
Serves: 12 People
Ingredients
240ml plant-based milk
2 tsp lemon juice
1 tsp vanilla essence
80g sunflower oil
240g plain or GF plain flour
30g cocoa powder
100g caster sugar
1 tsp espresso powder, optional
1 tsp bicarbonate of soda
100g Tangy Clementine chocolate, chopped
180g vegan butter/margarine
360g icing sugar
40g cocoa powder
Method
Step 1
Method:1. Preheat the oven to 160Fan/180*C and line a muffin tray with 12 cases.2. Stir together the plant-based milk and lemon juice and leave for 5 minutes to curdle. Stir in the vanilla essence and sunflower oil.3. Sift the flour and cocoa powder into a large mixing bowl and whisk in the sugar, espresso powder and bicarbonate of soda. Pour the wet mixture into the bowl and whisk to a smooth batter.4. Fold in the chopped chocolate and divide between the 12 cases, filling about 2/3 full. Bake for 16-18 minutes until an inserted skewer comes out clean and they’re springy to touch. 5. Allow to cool for 10 minutes, remove from the tin and cool fully on a wire rack.6. Make the frosting by blending or beating with an electric whisk all the ingredients to a thick and smooth frosting.
