Vegan chocolate apple cupcakes

Ingredients for 1 servings:

• 200 g flour
• 50 g cocoa powder
• 100 g sugar
• 80 ml vegetable oil
• 150 ml plant milk (plant drink)
• 100 ml mineral water
• 3 tsp baking powder
• 1 packet of vanilla sugar
• 40 g chopped nuts of your choice
• 1 large apple
• 1 pinch of salt
• 2 tbsp applesauce
• 70 g vegetable margarine, vegan
• 100 g chocolate, vegan, e.g. dark chocolate
• 2 tbsp soy cream (Soy Cream Cuisine) or oat cream
• 100 g powdered sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 2 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 12 minutes

for 12 pieces

Either grease the muffin tin or line it with paper baking cups and preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Briefly combine the wet ingredients with the sugar, salt, and applesauce. Then stir in the dry ingredients until a smooth batter forms. Add a little more plant-based milk if desired. Peel the apple, cut it into small cubes, and then fold it into the batter. Pour the batter into the muffins and bake in the preheated oven for 20-25 minutes. Just to be on the safe side, do the toothpick test again. Let the muffins cool. Meanwhile, prepare the vegan ganache. Simply melt the cream, plant-based margarine, and chocolate slowly over a pan of simmering water. Stir the powdered sugar into the melted mixture with a whisk. Then spoon the ganache onto the muffins. If you want to pipe the frosting onto the cupcakes using a piping bag, you’ll definitely need to let it cool until it reaches the right consistency. Mine took about two hours. Makes 12 cupcakes.