These delicious vegan cupcakes are made with a ginger and coffee cake, topped with a creamy coffee icing, and encased in a homemade chocolate cup. For a fun finish add a snipping of a paper straw and some fresh fruit.
Melt your dark chocolate. This can be done in a microwave by heating for 20 seconds stiring and heating again until all the chocolate is melted. Or by placing a bowl over a saucepan of simmering water, and mixing until melted. If you use this method ensure no water or water vapor get into the chocolate mix.
Add 2 tbsp of chocolate to each case and swirl it round the sides to cover them.
Place in the fridge to set whilst you bake your cakes.
Preheat the oven to 180c or 350f
Prepare a cupcake tray lined with cases.
Make your flax egg by combining the flax seed meal and hot water. Leave this to form a gel for 10 minutes whilst you prepare the rest of your ingredients.
Weigh out all your dry ingredients and add to a bowl.
Next add your wet ingredients and your flax egg to the bowl and combine until a smooth batter is formed.
Spoon your coffee cake mixture into your cupcake cakes and bake for 15-20 minutes.
Remove your cakes, from the oven and allow to cool before icing.
Whilst your cakes cook make the vegan butter icing. Add the icing sugar to your bowl.
Add your wet ingredients and whisk, for at least three minutes to form a light and fluffy butter cream.
Place your light fluffy butter icing into a piping bag and piping from the outside of the cake create a swirl.
Place the cupcakes into your chocolate cases, and finish with fresh fruit.