Hot Chocolate Cupcakes Recipe (Vegan)


INGREDIENTS

For the hot chocolate cupcakes
175g / 1½ cups plain flour (or gluten-free flour)
1 tsp bicarbonate soda
A pinch of salt
50g / ½ cup cocoa powder
225g / 1 cup + 2 tbsp light brown sugar
270ml / 1 cup + 2 tbsp hot water
60ml / ¼ cup sunflower oil (or other mild-tasting vegetable oil)
1 tsp apple cider vinegar

For the vegan marshmallow frosting
The liquid from 1 x 400g tin of chickpeas
8 tbsp powdered sugar
1 tsp vanilla extract
(Optional) mini vegan marshmallows and grated dark chocolate

INSTRUCTIONS

Find full recipe on Wallflower Kitchen.

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