makes 10
40 minutes
ingredients
cake mix
- 50g dairy free butter, melted
- 150g Sweet Freedom Choc Shot (any of our delicious flavours work!)
- 110g oat flour
- 40g cocoa powder
- 1 tsp baking powder
- 170ml almond milk
frosting
- 100g dairy free butter
- 60g Sweet Freedom Choc Shot
- 1 tbsp cocoa powder
make
- Preheat oven to 180°c and line muffin tray with liners.
- Add the melted dairy free butter and Choc Shot to a large bowl and beat together until fully combined.
- Add the oat flour, cocoa powder and baking powder. Mix again until a thick batter forms.
- Pour in the almond milk and finally beat the mixture until thoroughly mixed and smooth.
- Spoon the mixture evenly between the prepared muffin liners.
- Bake for 10-12 minutes until just baked, then transfer to a wire rack and allow to cool completely.
- Meanwhile whisk the dairy free butter, Choc Shot and cocoa powder together in a bowl until the butter is fluffy and a smooth buttercream forms.
- Either spoon or pipe the buttercream onto the cool cupcakes.
*Or top top with our delicious Choc Pot chocolate spread as ready made icing!
