So this weekend we've had three different groups of visitors come to stay and visit. First was my good friend Laura and her boyfriend Andy, then we had Amy and Brad who came down to escape the Christchurch earthquake, then two lovely couch surfers from Austria and Germany. Andrea had been through her first and hopefully last earthquake and was very happy to escape the constant rumbling and earth moving. So what better thing to do than bake some yummy comfort food for my visitors who'd been through so much over the past week! Chocolate of course is a girls best friend and raspberries complement it so well, so I came up with Double Chocolate and Raspberry Cup Cakes!
Ingredients:
1 3/4 cups wholemeal flour
1/3 cup vegan cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sugar
1 3/4 - 2 cups coconut cream
1 tsp vanilla
1/3 cup roughly chopped 72% Whittakers dark chocolate
a handful of fresh or frozen raspberries (for each cupcake)
In a large bowl whisk together all of the dry ingredients (excluding chocolate for now), and make a well in the centre. In a separate bowl mix the coconut cream until it's smooth and all lumps have disappeared. Then add the vanilla to the cream and pour into the dry mixture. Mix wet and dry until it's a smooth consistency then add the roughly chopped chocolate and mix again.
Grease cupcake/muffin tins (small or large) with margarine or spray with oil then spoon mixture in to just below the rim (they don't rise too much). Then place the raspberries on top and bake in the oven at 180 degrees for about 20 minutes for small cup cakes or about 30minutes for large muffins. Let the muffins cool for a bit in the tins then put them on a cooling rack. The raspberries sunk in quite far so I put some more on top for some extra colour and taste!
Bon Appetit!!
