Chocolate Cupcakes with Aquafaba Ganache

Chocolate Cupcakes with Aquafaba Ganache

Ingredients: 

180g gluten-free flour blend

60g cacao powder

160g coconut sugar

1 tsp baking powder

250ml non-dairy milk (we used coconut)

80ml Extra Virgin Olive Oil

Juice of half a lemon

1 Flax Egg - 1 tbsp ground flaxseed mixed with 3 tbsp boiling water

Aquafaba - liquid from 1x can chickpeas

120g Conscious Dark Side 75, gently melted

100g coconut sugar

 

Method:

1. In a mixing bowl combine all dry ingredients: flour, cacao, coconut sugar and baking powder.

2. Make your flax egg by mixing 1 tbsp ground flaxseed with 3 tbsp boiling water.

3. Add milk, olive oil, lemon juice and flax egg to the dry ingredients and mix until combined.

Spoon into cupcake cases and bake at 180 degrees C for 15 minutes.

4. To make the aquafaba ganache, start by emptying the liquid from one tin of chickpeas into a

large mixing bowl. Using an electric whisk, start whipping the liquid until it turns frothy. At this

point adding 1 tsp of cream of tartar can help it to thicken.

5. Gradually add in the coconut sugar. Keep whisking for a good 10 - 15 minutes until you achieve

stiff peaks.

6. Gently fold through the melted chocolate and leave in the fridge to thicken for 30 mins before

frosting the cooled cupcakes.

Back to blog