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

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

*Or top top with our delicious Choc Pot chocolate spread as ready made icing!

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