As a child on a special occasion we got the odd ‘After Eight’ chocolate, which for anyone who hasn’t had one, is a thin chocolate square with a gooey creamy peppermint filling. This recipe started off with me playing with a different flour. The word of the week was Explore and I’d had a bag of quinoa flour sitting in my cupboard for over 2 months, so what better time to give it a try. The original recipe this was based on was a loaf bake and required four eggs, and I only had two, so staying true to the previous weeks word Transform, I took a risk changed it to less eggs and cupcake form. It worked and when I tested the plain cup cake it was so rich and chocolatey that it reminded me of those childhood chocolates, so I whipped up some peppermint cream frosting. The end result, a very successful cake journey, and a very happy belly.
The original recipe only made 7 cupcakes so I’ve doubled the quantity so you can share or have a freezer stock.
- 102g Quinoa flour
- 4 eggs
- 140ml coconut or almond milk
- 113g dairy free spread
- 57g coconut oil
- 1 tsp vanilla essence
- 80g xylitol
- 128g coco powder
- 1/2 tsp salt
- 1 1/2 tsp gluten free baking powder
- 250g tin of coconut milk (pop this in the fridge the day before)
- 2 tsp peppermint extract
- 2 tsp ground xylitol
- Mix together the milk and the eggs & vanilla essence
- Melt the dairy free spread and coconut oil and add to the milk and egg mixture
- In a separate bowl mix the quinoa flour, coco powder, baking powder, salt, and xylitol together
- Gradually add the dry ingredients to the wet mixture, mixing in well in between
- Prepare a cupcake tine with 14 cases and spread the mixture evenly through the cases (approx. 1 1/2 tbsp. per case)
- Bake in a pre heated oven at 175 degrees for 25-30 minutes or until baked
- Remove to cool
- Whilst the cakes are cooling remove the solid part of the coconut cream (quickest way is remove can from the fridge, turn upside down, open and drain off the liquid)
- Whisk in the xylitol and peppermint extract
- Spoon on to the top of the cooled cupcakes and pop into the fridge to allow to set or eat straight away.
- To make extra fancy grate a little 100% dark chocolate on top and the bitterness will bring out the sweet fresh peppermint taste of the topping.