Hey Mallowers! You probably all know the amazing @thelittleblogofvegan on Insta and you’ll know how Mallowtastic her recipes are! Here is one of our favourites and we’re sure you’ll love them too! So get baking and enjoy!
Rich chocolate cupcakes, with biscuit bases and fluffy marshmallow meringue toppings.Add a drizzle of dairy-free chocolate and cookie crumbles to finish off these decadent cakes.
Ingredients for the base-100g of biscuits (I use Biscoff)-15g of dairy-free butter
Ingredients for the cupcakes-240ml of dairy-free milk (I use unsweetened almond)-1 teaspoon of apple cider vinegar-210g of self-raising flour-100g of golden caster sugar-1 tablespoon of cocoa/cacao powder-1/2 teaspoon of baking powder-1/2 teaspoon of bicarbonate of soda-60g of coconut oil (Melted)
Ingredients for the marshmallow meringue-130g of chickpea brine
-75g of golden caster sugar
-1 teaspoon of vanilla extract
-1 tablespoon of cream of tartar
-Melted dairy-free chocolate
-Mini Freedom mallows
To make the base
Step 1- Line 2 cupcake trays with cupcake cases.
Step 2- Add the biscuits into a food processor and whizz up until crumb-like.
Step 3- Pour the crumbled biscuits into a mixing bowl.
Step 4- Place the butter into a small saucepan on low and heat until fully melted.
Step 5- Pour the butter mixture into the crumbled biscuits and stir until it resembles wet sand.
Step 6- Add a tablespoon of the base mixture into each cupcake case, and press down until compact then set aside.
Repeat for all of the cases.
To make the cupcakesStep 1- Preheat your oven to 180 degrees c.
Step 2- In a small bowl, combine the dairy-free with the apple cider vinegar and whisk until fully combined.Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
Step 3- In a large mixing bowl, sift the flour, sugar, cocoa/cacao powder, baking powder and bicarbonate of soda.Mix well to combine.
Step 4- Add the melted coconut oil to the ‘buttermilk’ and whisk to combine.
Step 5- Add the wet ingredients into the dry and mix until a smooth batter.
Step 6- Fill the cases 3/4 full with the batter.Make sure to tap the tins on the worktop to remove any air bubbles.
Step 7- Pop the cakes into the preheated oven and bake for 18-20 minutes.You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
Step 8- Place the cupcakes on a cooling rack and allow to cool fully. Once cool, pop them into a sealed container to keep them fresh before frosting.
To make the meringue Step 1- Drain the chickpea brine from a can of chickpeas and place into a bowl.
Whizz up on high until foamy.
I use my Kitchenaid stand mixer with the balloon attachment.
You can use an electric hand whisk.
Step 2- Add in the sugar and continue to whip up until stiff meringue peaks forms.
Step 3- When thick & glossy, add in the vanilla and cream of tartar.
Step 4- Pop the meringue into a piping bag fitted with a French patisserie tip nozzle.
Step 5- When the cupcakes are cool, pipe a swirl of meringue onto each cake.
Top off with a drizzle of melted dark chocolate, Freedom marshmallows and crumbled cookies.
You could even toast the meringue.
Serve fresh or store in a sealed container in the fridge.Best eaten within a few days.
Recipe credit: http://www.thelittleblogofvegan.com/