Chocolate Muffins

This recipe is as chocolaty and rich as it can get. Is soft and light and is one of those cakes you just can’t get enough.

To make it even better re-heat on the microwave for 30 seconds and serve it with slices of strawberries.

Muffins ingredients:

2 cups of flour

1 cup of unsweetened cocoa powder

1 tbsp baking powder

1 cup of light brown sugar

½ tsp salt

1 ¾ cups of almond milk

½ cup vegetable oil

1 tsp vanilla extract

1 cup vegan chocolate chips

Icing ingredients:

55g vegan margarine

30g unsweetened cocoa powder

4 tbsp almond milk

140g sugar

1 tsp vanilla essence

Method:

1 – In a large bowl stir together the flour, cocoa powder, baking powder, salt and sugar

2 – Add the almond milk, oil, vanilla and the chocolate chips

3 – Spoon the mixture evenly into a greased muffin tins and bake it for 20-25 minutes at 200c or until a fork comes out clean

Icing:

1 – Combine all the ingredients in a saucepan and bring them to the boil slowly, stirring constantly.

2 – Boil for one minute.

3 – Remove from the heat and beat until cold

4 – Let the muffins cool completely and dunk them upside down on the icing