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 Christmas time.
By Nourishing Amy
Chocolate Reindeer Cupcakes
Prep Time: 25
Serves: 12 People
1 cup plant-based milk
2 tsp lemon juice
1 tsp vanilla essence
⅓ cup sunflower oil
2 cups plain or GF plain flour
2 tbsp cocoa powder
½ cup sugar
1 tsp espresso powder, optional
1 tsp baking soda
1¼ Divine Dark Chocolate with Ginger and Orange bar, chopped
¾ cup vegan butter/margarine
1 ¾ cup powdered sugar
¼ cup cocoa powder
Preheat the oven to 350*F and line a muffin tray with 12 baking cups.
Stir together the plant-based milk and lemon juice and leave for 5 minutes to curdle. Stir in the vanilla essence and sunflower oil.
Sift the flour and cocoa powder into a large mixing bowl and whisk in the sugar, espresso powder and baking soda. Pour the wet mixture into the bowl and whisk to a smooth batter.
Fold in the chopped chocolate and divide between the 12 cups, filling about 2/3 full. Bake for 16-18 minutes until an inserted skewer comes out clean and they’re springy to touch.
Allow to cool for 10 minutes, remove from the pan and cool fully on a wire rack.
Make the frosting by blending or beating with an electric whisk all the ingredients to a thick and smooth frosting.