CUPCAKE HEAVEN

Chocolate chip courgette muffins

MAKES 12

150g (5½oz) self-raising wholemeal flour
150g (5½oz) wholemeal plain flour
65g (2oz) raw cacao powder
70g (2½oz) coconut sugar
2 tbsp flaxseed meal
250ml (9fl oz) oat milk
1 medium-sized courgette, grated
125ml (4½fl oz) melted coconut oil
75g (2¾oz) dairy-free chocolate chips, plus extra to decorate

1 Preheat the oven to 180°C/Gas Mark 4. Line a 12-hole muffin tin with paper muffin cases.

2 In a mixing bowl, combine the flours together, then add the cacao powder, coconut sugar and flaxseed meal and combine well. Add the oat milk and stir to combine.

3 Add the grated courgette to the muffin batter. Fold and combine well. Add the melted coconut oil and stir to combine, then fold in the chocolate chips.

4 Spoon the muffin batter into the paper muffin cases about halfway to the top. If desired, sprinkle a few extra chocolate chips on the top. Bake in the oven for 25-30 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and allow to cool on a wire rack.

Chocolate mud cupcakes

MAKES 12

1 flax egg (1 tbsp flaxseed meal combined with 3 tbsp water)
100g (3½oz) vegan butter
100g (3½oz) dark chocolate, chopped
125ml (4½fl oz) hot water
60ml (2fl oz) coffee or hot water (if making for children)
100-140g (3½-5oz) coconut sugar or sweetener of choice
100g (3½oz) plain flour (gluten-free if you wish)
40g (1½oz) self-raising flour (gluten-free if you wish)
2 tbsp raw cacao powder
cacao nibs, edible flowers or sprinkles, to decorate