Dairy Free Chocolate Cupcakes, Two Ways

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These chocolate cupcakes are perfect for the season. Fun apple toppers for kids and stronger dark chocolate & pecan for the rest.IMG_8796

If your regular green fondant does not quite look like apple green you can easily lighten it by mixing some white fondant in it. I also used a bit of yellow fondant and worked it with my hands rather than a mixer to keep it warm and easier to work with. Another good alternative is to colour white fondant by using food colouring, that’s easiest to do in a mixer using a dough hook.

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I used store-bought sugared pecans – but they are also easy to make yourself. The simplest way of making candied nuts is to toast them in some butter then add sugar and stir in the pan until caramelised. Candied pecans are delicious addition to baking, salads and other foods.

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Dairy Free Chocolate Cupcakes, Two ways
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makes 50 mini cupcakes or 24 regular cupcakes. Dairy free dark chocolate cupcakes in two ways - dark chocolate ganache with sugared pecan topping and a fondant apple topper.
Servings Prep Time
50mini cupcakes 1,5hour
Cook Time
18minutes
Servings Prep Time
50mini cupcakes 1,5hour
Cook Time
18minutes
Dairy Free Chocolate Cupcakes, Two ways
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
makes 50 mini cupcakes or 24 regular cupcakes. Dairy free dark chocolate cupcakes in two ways - dark chocolate ganache with sugared pecan topping and a fondant apple topper.
Servings Prep Time
50mini cupcakes 1,5hour
Cook Time
18minutes
Servings Prep Time
50mini cupcakes 1,5hour
Cook Time
18minutes
Ingredients
  • 85 grams margarine softened
  • 100 grams dark chocolate dairy free, melted
  • 170 grams soft brown sugar
  • 3 eggs seperated
  • 180 grams plain flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 200 mililiters coconut milk
  • 1 teaspoon vanilla extract
  • Dairy Free Dark Chocolate Ganache
  • 200 grams dark chocolate dairy free
  • 80 mililiters coconut cream
  • Apple toppers
  • 75 grams green fondant
  • 12 pretzel sticks cut into thirds
  • 4 tablespoons dark chocolate ganache
  • Extras
  • Sugared pecans
Servings: mini cupcakes
Units:
Instructions
  1. Preheat oven to 175ºC and line mini muffin tray with mini cupcake cases.
  2. In a mixing bowl beat margarine and brown sugar on medium high speed for 3-5 minutes, then add egg yolks and continue beating.
  3. Add melted chocolate and continue beating on low speed.
  4. In a separate bowl combine flour, baking powder, baking soda and salt.
  5. Place coconut milk and vanilla in a glass or a small jug.
  6. Add flour mixture and coconut milk in two steps beating on medium speed until just incorporated and remove from the mixer.
  7. In separate mixing bowl whisk the egg whites until forms stiff peaks.
  8. Gently fold the egg whites into the batter and place in a piping bag and pipe into mini cupcake cases.
  9. Bake in preheated oven for 16-18 minutes, until a toothpick inserted in middle comes out clean.
  10. Allow to cool on a wire rack while preparing the toppings.
Toppings
  1. Prepare ganache by mixing cold coconut milk in hot melted chocolate until it thickens to desired consistency and place in a piping bag.
  2. Quickly pipe over the cupcakes before the ganache starts to harden, for apple topper cupcakes only pipe a drop in the middle.
  3. Decorate ganache topped cupcakes with sugared pecans.
  4. Roll out the green fondant to 2mm thick, cut rounds size of the top of the top of the cupcake using a cookie cutter or other round kitchen object. (I used the lid of baby food jar)
  5. Place fondant over the cupcake lightly tapping so that it sits well.
  6. Using end pieces of pretzel sticks, stick one through the middle pushing slightly to the side.
  7. Serve in room temperature.

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