The 6th of June was the day our little life changed FOREVER! Little did we know how MUCH it was actually going to change over the next 4 years.
Izzy celebrated her 4th birthday yesterday and I’m still sitting here going “WHERE THE FUCK HAVE THOSE 4 YEARS GONE?!”. They haven’t been dwindled away, in fact it’s been the complete opposite but it is still hard to believe she’s been earth side for four years!
She had a wee preschool birthday celebration to which I had to make 30 Dairy & Egg Free Chocolate Cupcakes. I was a little stuck because I’m all like “cupcakes aren’t cupcakes without butter etc” which is slightly unfair to people with allergies HOWEVER, thanks to reccommendations from a load of lovely people, I’ve certainly changed my tune! I went with Chelsea Winter’s Crazy Italian Chocolate Cake recipe and turned it into Dairy & Egg Free Chocolate Cupcakes. I also doubled the recipe for the cake and the ganache. If you click on the link, it will give you the instructions on how to make the cake!
I will admit… I was a little skeptical BUT I take all the skepticism back! The recipe is fucking amazing and it’s the best chocolate thing you’ll put in your mouth! Even Nick ate his words and then a cupcake for breakfast!
Izzy gave me three very clear requests (more demands but I’ll let it slide because it’s her birthday)- they HAD to be chocolate, they HAD to have sprinkles and they HAD to be Avengers themed. Totally fucking nailed it.
What you’ll need
(makes 30 cupcakes)
– 445g plain flour (you could also use GF flour)
– 475g caster sugar
– 90g dark cocoa powder
– 2 1/2 tsp baking soda
– 1 tsp salt
– 160mls extra virgin olive oil
– 2 Tbsp balsamic vinegar
– 4 tsp vanilla extract
– 625mls water (2 1/2 cups)
for the ganache
– 450g Whittakers dark 62% chocolate
– 450mls coconut cream
What to do
– Preheat your oven to 170 degrees c (150 fan force) and line a cupcake tray with papers. You’ll need to cook them in batches of 12 if your oven is small and only holds 1 tray!
– In a large bowl, sift in the flour, sugar, cocoa, baking soda and give it a good stir. Make a large well in the centre.
Pour in the olive oil, vinegar, vanilla and water into the well. Using the whisk, start in the middle and stir the mixture in a circular motion until the mixture is combined to a smooth batter.
– Fill your cupcake cases 3/4 of the way full and pop into the oven for 18-20 minutes or until a skewer inserted into the middle comes out clean.
– Transfer to a wire rack to cool completely.
– While everything is baking and cooling, whack a pot on the stove and bring to a simmer.
– In a heat proof bowl, add in your chocolate and coconut cream, pop the bowl on top of the pot and melt your chocolate and coconut cream together.
– Either leave it to cool at room temperature or pop into the fridge to set. If your putting it into the fridge, make sure you stir regularly so it doesn’t set into one big lump of ganache. Once it’s cooled and is of a spreadable consistency, get icing on your cupcakes!