Chocoholic Chocolate Cupcakes

These are the perfect cupcake if you like chocolate, and I mean REALLY like chocolate! Rich, chocolatey and decadent – think Austrian chocolate Sacher-torte rather than super super sweet cupcakes. It’s a basic chocolate cupcake topped with a rich, smooth chocolate ganache – fab with a cup of coffee!

Chocoholic Chocolate Cupcakes (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

makes 18

• 350g self-raising flour
• 200g caster sugar
• 50g cocoa powder
• 200ml sunflower oil
• 300ml oat milk
• 1 tsp lemon juice
• 1 tsp bicarbonate of soda
• pinch of salt
• 1/2 tsp vanilla extract

– Preheat the oven to 180 degrees centigrade/Gas Mark 5

– Mix together the oat milk, lemon juice, vanilla and oil. Set aside.

– In a separate bowl, sift together the flour and salt. Stir in the sugar.

– Add the bicarb to the wet ingredients and stir.

– Pour the wet ingredients into the dry and gently mix to thoroughly combine.

– 2/3 rds fill the cupcake cases and bake for 15-20 minutes or until a knife comes out clean.

– Cool on a wire rack.

Rich Chocolate Ganache Frosting

• 200g dairy-free dark chocolate (I used Kinnerton)
• 4 tbsps oat mik
• 4 tbsps golden syrup
• pinch of salt

– Place all the ingredients in a bowl

– Microwave for 1 minute until molten. Stir until smooth.

– Cool before spreading over the cupcakes

– Decorate as desired