Recipe for marbled chocolate cupcakes, made with a rich vegan chocolate batter and a cheesecake and chocolate chunk mix. These black bottomed cupcakes are very delicious and look spectacular. The recipe is also incredibly easy to make.
In a mixing bowl, whisk the flour, cocoa powder, salt and sugar together.
190 g flour, 120 g golden caster sugar, 40 g cocoa powder, ½ tsp baking powder, 1 pinch fine sea or rock salt
Make a well in the centre and pour in the oil, vinegar and water.
40 ml sunflower oil, 1½ tsp cider vinegar, 200 ml water
Mix thoroughly then spoon into 12 cupcake cases, as evenly as you can.
In another bowl, beat the cream cheese, sugar, egg and vanilla extract.
140 g cream cheese, 40 g golden caster sugar, 1 egg, ½ tsp vanilla extract
Stir the chocolate chunks into the cheese mix.
100 g milk chocolate
Spoon into the cupcake cases on top of the chocolate mixture, as evenly as you can.
Bake in a preheated oven at 170℃ (150℃ fan, 338℉, Gas 3) for 20 minutes until the cupcakes are well risen and the cheese mixture is slightly golden.
Notes
1 tsp = 5 mlPlease note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.