makes 10

15 minutes



  • 170ml plant based milk
  • 50g dairy free butter, melted
  • 170g Sweet Freedom CHOC SHOT
  • 150g wholemeal flour
  • 1 tsp baking powder


  • 300g dairy free yoghurt
  • 50g Sweet Freedom CHOC SHOT ⁠


  1. Preheat oven to 180°c and line muffin tray with liners.⁠
  2. Add the milk, dairy free butter and CHOC SHOT to a large bowl and beat together until fully combined.⁠
  3. Add the flour and baking powder. Mix again until a thick batter forms.⁠
  4. Spoon the mixture evenly between the prepared muffin liners.⁠
  5. Bake for 10-12 minutes until just baked, then transfer to a wire rack and allow to cool completely.⁠
  6. Meanwhile, whisk the yoghurt and CHOC SHOT together in a bowl until combined. ⁠
  7. Either spoon or pipe the buttercream onto the cool cupcakes.

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