Okay okay okay, I know. MORE chocolate. I just can’t help it. I live, eat, breath, sleep, dream chocolate. It’s definitely my ‘thing’, and I don’t see that changing anytime soon! I eat something chocolate based every day, and over the past week or so I’ve definitely had my fair share of chocolatey goodness.. (one day I even ate three of these cupcakes in a row after breakfast… Oops).
I first made this recipe as an adaption of my ‘Mocha Muffin for One‘ recipe. Last weekend I was attending a special day for the People4Ponies charity, where I learnt about what they do, and how they help so many wild and traumatised ponies that have had particularly tough lives. For the event, I wanted to make some cakes to share with everyone and to say thank you for what they do, so I took a batch of my Lemon Drizzle Muffins, and made my first version of these special cupcakes.
When I made these, I multiplied and adjusted my mocha muffin recipe, went totally crazy and combined all of the suitable ingredients I had at home (as yet again I had almost run out of everything in my pantry – why do I always do that!?) to make a nice, chocolatey batch of cupcakes. Running low on cocoa powder and maple syrup, I originally made these with maple syrup, rice syrup, cacao powder and cocoa powder. As happy as I was with the result, I knew I had to simplify down my long list of ingredients before I shared the recipe with you on here.
On the day, the cupcakes went down pretty well, and I had people asking me for the recipe after just one bite – which was the best compliment I could ever receive! So, when I returned home, I knew that my task for this week was to finalise this recipe. I honestly have to say that this is my absolute favourite batch of cupcakes to date. The sponge is really light and moist, but it’s the jam and frosting that steal the show… I topped the cakes with a dark and rich fudgy chocolate glaze, and filled them inside with a surprise spoonful of jam! Sooo good.
I love using St. Dalfour jams for these as they’re made purely from fruit and are really full of flavour with a natural sweetness. When I make them, I like to use a mixture of their jams so that each cake has a different flavour, some containing apricot, some containing cherry etc. Then, lastly I top them with the frosting, a fruit that matches the jam and a piece of the cupcake I’ve scooped out. I think my favourite jam flavours for these are apricot, raspberry and cherry. They really compliment the chocolatey taste – but, feel free to use whichever kind you like!
jam filled chocolate cupcakes
for the cupcakes:
1/2 cup (60g) cocoa powder
4 tbsp buckwheat flour
3 tbsp tapioca flour
1 1/2 tsp baking powder
3/4 cup (185ml) almond milk
1/3 cup (80ml) maple syrup
15 drops liquid stevia – roughly (amount to taste)
vanilla, to taste
for the frosting:
4 tbsp cocoa powder
3 tbsp maple syrup
2 tbsp tiana’s cooking coconut butter
2 tbsp almond milk
for the jam:
6 spoonfuls jam of choice – I used St. Dalfour
PREHEAT YOUR OVEN TO 180C / 356 F
1. Begin by making the cupcakes. Add the cocoa powder, buckwheat flour, tapioca flour, baking powder and salt into a large mixing bowl, and mix together. Then, add in the almond milk, maple syrup, stevia and vanilla. Using a hand whisk, fold all of the mixture together until smooth – it will be fairly runny.
2. Line a muffin tin with 6 muffin/large cupcake cases, and pour the mixture into each case. They should fill each one about 3/4 full. Then, transfer the cupcakes into the oven and bake for about 25 minutes until risen, and firm on top with some cracks. When the cupcakes have baked, remove them from the oven and set them aside to cool.
3. While the cupcakes cool, make the frosting. Add the cocoa powder, maple syrup, coconut butter, almond milk and salt into a pan and place onto a low medium heat. Stir all of the ingredients together for about 5 minutes until smooth, the coconut butter has melted and a fudgy consistency has formed. Then, remove it from the heat an set aside.
4. Now, fill the cupcakes. Get the cupcakes, and using a spoon, scoop out a hole in the middle of each (the size depends on how much jam you want). Then, take a jam of choice, and scoop a spoonful inside. When this is done, get the frosting, and scoop 1/6 of it on top of each cupcake, to cover the cupcake and jam. Then, take the bits of cupcake you scooped out, and place them on top of the glaze with a piece fruit to finish! You can enjoy these straight away while the frosting and cakes are still slightly warm, or you can place them in a cool, dry place to set for a few hours for a firmer finish.