CHOCOLATE HEAVEN CUPCAKES

National Cupcake Week
CHOCOLATE HEAVEN
Clean Supper Club

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Chocolate Heaven Cupcakes
 
These are no ordinary Clean Supper Club chocolate cupcakes; they are made with raw cacao powder, which gives them a gorgeous chocolate taste, that’s hard to beat!

As with all our bakes they are wheat free, refined sugar free, dairy free – but these do include eggs.
Really easy to put make too.
Happy Baking
 

Equipment
Muffin tray or cupcake tray
Mixing bowl or Food processor
Spoons
Piping bag or palate knife
Small saucepan
Makes 12 cupcakes or 10 muffins
 
Oven 180 ° C (fan)
Bake time 12 minutes
 
Ingredients
50g coconut oil
125ml rice malt syrup
3 eggs
60ml of unsweetened almond milk
50g cacao powder
3tbsp cacao nibs
1tsp raw vanilla powder or extract
1tsp of bicarbonate of soda
½tsp of baking powder
75g oat flour
75g ground almonds
2tbsp of grade A maple syrup (alternatively use 1 to 2tsp of Lucuma powder)
 
Cacao Icing
1 cup of cashew nuts soaked in water
250ml of coconut cream
60g raw cacao powder
1 ½ tbsp of coconut oil
1 tbsp of maple syrup
 
Method
 
Place 1 cup of cashew nuts in a bowl, cover with cold water
and leave overnight or for a minimum of 4 hours.

Preheat oven to 180 °C

Place cake cases into tray.
 
Measure coconut oil & rice malt syrup into a pan and heat gently until
coconut oil melted and then stir together.
 
Weigh out oats and then using a blender whiz into flour.
 
In a large bowl place ground almonds, oat flour, bicarbonate of soda,
baking powder, cacao powder, cacao nibs and vanilla powder and mix together.
 
Crack and gently whisk the 3 eggs together.
 
Pour wet ingredients into dry and mix together well; we use our food mixers for this.
 
Spoon mix evenly into cases - until each is ¾s full.
 
Place on the middle shelf in the centre of the oven and bake for 25 minutes until
cakes are golden brown – remove from oven and leave to cool for 10 minutes in  tray or until completely cool before decorating.
 
These cup cakes are delicious without icing, but if you wish to decorate them then this icing is simple, healthy and easy to pipe or spread.

Cacao Icing
Will ice 12 cupcakes
1 cup of cashew nuts
250ml Coconut cream
20g raw cacao powder
1 tbsp of coconut oil
1 tbsp of maple syrup

Drain cashew nuts and place into food processor, blitz until smooth.
Add cashew cream and maple syrup and combine together.

In a pan gently melt the coconut oil and stir in the cacao powder, until combined and smooth.
Pour mix into food processor and mix until fully combined.

Depending on your taste in chocolate or level of sweet tooth do add more
cacao powder and maple syrup. 
 
Storage
Without icing the cakes will store for 1 week in an air tight container.
With icing - if its warm, keep them in the fridge for up to 3 days

NOTE - rice malt syrup is a wheat free subtle natural sweeter, that does not spike your blood sugar levels like refined sugars. We bake with it allot!
It is available from good health food shops, clear spring, biona and you can order it from amazon