Mini Chocolate Cupcakes with Cream & Berries

Name: Mini Chocolate Cupcakes with Cream & Berries
Yield: Makes 12 mini cakes
Ingredients: 1 tablespoon maple syrup; handful of berries (or fruit of your choice); 200 ml (7 fl oz/scant 1 cup) plant milk (I like oat milk); ½ teaspoon vanilla paste or extract; 100 g (3½ oz) vegan butter; 100 g (3½ oz/½ cup) soft brown sugar; pinch of salt; 6 tablespoons cacao powder; chocolate shavings; 150 ml (5 fl oz/scant ⅔ cup) whippable plant cream (I like oat cream); 1 teaspoon baking powder; 1 tablespoon apple cider vinegar; 100 g (3½ oz/½ cup) self raising flour (for a gluten-free version, use 100 g/3½ oz/1¼ cups self raising gluten-free flour mix)

Preparation info

Makes
12
mini cakes

Difficulty
Easy

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

These little gems are perfect portion sized chocolate cupcakes. Fluffy, soft and delicious dolloped with cream and berries. So simple to make and yet satisfying to taste and look at. These cakes can also easily be made gluten-free.