chocolate fudge cupcakes with coconut cacao icing
¾ cup (90g) almond meal (ground almonds)
1 cup (175g) rapadura sugar
1 cup (140g) wholemeal spelt flour
½ cup (50g) cacao powder
2 teaspoons baking powder
¾ cup (180ml) light-flavoured extra virgin olive oil 3 eggs
1¼ cups (310ml) buttermilk
2 teaspoons vanilla extract
100g 70% dark chocolate, melted ¼ cup (40g) cacao nibs
coconut cacao icing
400ml can coconut cream, refrigerated overnight+ ½ cup (45g) cacao powder
2 tablespoons maple syrup Preheat oven to 160°C (325°F). Place the almond meal, sugar, flour, cacao, baking powder, oil, eggs, buttermilk and vanilla in the bowl of an electric mixer and beat for 3 minutes or until well combined. Spoon the mixture into 12 x ½- cup- capacity (125ml) cupcake tins lined with paper cases. Cook for 25–28 minutes or until cooked when tested with a skewer. Place on a wire rack to cool completely.
To make the chocolate shards, pour the chocolate onto a baking tray lined with non-stick baking paper. Spread evenly, sprinkle with cacao nibs and place in the refrigerator for 10 minutes to set.
To make the coconut cacao icing, place the coconut cream and cacao in the bowl of an electric mixer and whisk for 2 minutes or until slightly thickened. Add the maple syrup and whisk for a further minute or until thickened.
Spread the coconut cacao icing over the cooled cupcakes. Break the chocolate into shards and arrange in the icing to serve. MAKES 12.
+ Refrigerating the coconut cream for at least 6 hours hardens the liquid so it can be whipped. Do not shake before using.