It’s been a while since I made filled cupcakes, but the chocolate and strawberry combo never fails.
- 120g applesauce/apple puree
- 275g coconut yogurt
- 80g chocolate spread
- 80g coconut sugar
- 60g vegan chocolate protein powder
- 80g gluten-free all-purpose flour
- 30g cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 100g strawberry jam
- 180g dairy-free butter
- 90g melted chocolate
- 15g cocoa powder
- 45g powdered sugar
- Preheat the oven to 170°C and line a muffin tray with 9-10 cupcake cases.
- For the cupcakes, mix the applesauce/apple puree, yogurt, chocolate spread, and sugar in a large bowl until smooth.
- Add the protein, flour, cocoa powder, baking powder, and baking soda. Mix until well combined.
- Evenly distribute the batter among the cupcake cases. Smooth out the tops and bake for 20-25 minutes. Let them cool.
- Once the cupcakes are cool, create a small well in the center of each one. Fill it with 1-2 tablespoons of jam.
- To make the frosting, combine the butter and melted chocolate in a medium bowl using a hand-held beater.
- After combining, sift in the cocoa powder and sugar. Beat again until it's completely mixed and light and fluffy.
- Pipe or spread the frosting on each cupcake. Top them with crushed freeze-dried strawberries, fresh strawberries, or melted chocolate, and enjoy!
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