Vegan chocolate cupcakes (gf,v,lf)

Some of the best chocolate cupcakes I’ve ever had. Incredibly delicate yet super chocolatey. Vegan. Gluten-free. Made with xylitol.

Ingredients (12 pieces)

• 1 tablespoon of vegan yogurt (unsweetened, can be plain yogurt) 
• 55ml of refined coconut oil (in liquid form) or another oil with a mild flavor and scent, such as sunflower oil
• 80g of xylitol
• 160g of gluten-free flour from Schär (can be Mix B or Universal)
• 80g of dark chocolate (min. 70%) – sugar-free, vegan 
• 1 tablespoon of unsweetened natural cocoa powder
• 1 teaspoon of baking powder (gluten-free)
• 1/2 teaspoon of baking soda
• A pinch of salt
• 140ml of hot water
• 140ml of plant-based milk at room temperature, unsweetened

Cream

• 250g of vegan butter at room temperature (regular butter can also be used) 
• 80g of xylitol or coconut sugar (this will give it a caramel-chocolate flavor)
• 1 tablespoon of natural, unsweetened cocoa powder 
• 80g of dark chocolate, min. 70%, sugar-free, vegan
• Chopped chocolate for decoration

Preparation Method

Prepare the batter

1. Melt the chocolate in a water bath with the addition of oil. Place the broken chocolate and oil into a heatproof bowl (preferably glass), set the bowl over a pot of hot water, and melt the chocolate, stirring occasionally. 
2. Prepare the muffin tin and cupcake liners.
3. Preheat the oven to 160°C (320°F), with convection.
4. In a bowl, mix the dry ingredients: flour, baking powder, salt, baking soda, cocoa powder, and xylitol. Stir well.
5. Next, combine the wet ingredients: water, plant-based milk, yogurt, and the melted chocolate with oil.
6. Pour the wet ingredients into the dry ingredients and mix until fully combined. You can use a mixer or a Thermomix for this. 
7. Pour the batter into the cupcake liners, filling each about 3/4 full. 
8. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
9. Meanwhile, prepare the cream: melt the chocolate in a water bath, then place the room-temperature butter into a bowl or Thermomix jug, add the sugar, and mix with a mixer or in the Thermomix until combined. Next, add the cocoa powder, mix again, and finally pour in the melted chocolate. Mix until fully combined. Transfer to a piping bag. 
10. Decorate the cooled cupcakes with the cream. It is important that they are completely cooled to prevent the cream from melting.
11. Store in the refrigerator and take out about 10 minutes before serving to allow the cream to soften slightly.