Vegan.Christmas is the time to indulge in all things chocolaty.These are my divine chocolate cupcakes with a millionaires twist with millionaires bites, caramel, chocolate ganache topped with edible gold because you gotta have a bit of gold at Christmas…right?!Look how deliciously scrumptious these millionaires cupcakes look. This recipe is in collaboration with Livias, a company that makes a range of delicious natural and FreeFrom snacks. They wanted me to create something mouth-watering, rich and indulgent to show off their products. I immediately thought millionaires cupcakes as their brand is all about gooey caramels and chocolate! It’s the perfect combination!Livia’s used to be called Livias Kitchen but they rebranded in 2019 and are still producing new snacks that taste truly scrumptious. It was easy to create a recipe that would show off their products.I decided to include one of their millionaire shortbread bites into the base, it gives these cakes added flavour, texture and yumminess!Their products are great to bake with! I highly recommend this recipe if you like to indulge in tasty desserts!Preparation- 40 minutesBaking time- 18-20 minutesMakes- Around 10Level- Easy…Ingredients for the cake-240ml of dairy-free milk-1 teaspoon of apple cider vinegar-210g of self-raising flour-2 tablespoons of cocoa powder-100g of golden caster sugar-1/2 teaspoon of baking powder-1/2 teaspoon of bicarbonate of soda-60g of coconut oil (melted)Ingredients for the core-Chocolate ganache-Caramel sauceIngredients for the buttercream-120g of dairy-free butter -250g of icing sugar-3 tablespoons of cocoa powder-1 teaspoon of vanilla bean paste (you can use extract)-1 teaspoon of dairy-free milk (if needed)Extras-Livia’s Millionaires square’s-Livia’s Nugglets-Edible gold paint-Chocolate ganache…To make the cupcakesStep 1- Preheat your oven to 180 degrees c.Step 2- In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.Step 3- In a large mixing bowl, sift the flour, cocoa powder, sugar, baking powder and bicarbonate of soda.Mix well to combine.Step 4- Add the melted coconut oil to the ‘buttermilk’ and whisk to combine.Step 5- Add the wet ingredients into the dry and mix until a smooth batter.Step 6- Add a millionaires square into each cupcake case (optional).Step 7- Fill the cupcake cases 3/4 full with the batter.Make sure to tap the tins on the worktop to remove any air bubbles.Step 8- Pop the cakes into the preheated oven and bake for 18-20 minutes.You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.Step 9- Place the cupcakes on a cooling rack and allow to cool fully. Once cool, pop them into a sealed container to keep them fresh before frosting/decorating.Fill the core (optional)Step 1- Using an apple corer, core the middle of the cupcakes.Step 2- Add the chocolate ganache and caramel sauce into a piping bag and pipe some into each cupcake.To make the frostingStep 1- Cream the butter in a bowl, on high speed until creamy. I use my stand mixer with the balloon whisk attachment.Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar, cocoa powder and vanilla bean paste/extract.Whizz together until fluffy & fully combined.Add a splash of dairy-free milk if the buttercream is too thick.Step 3- Transfer the buttercream into a piping bag fitted with an open star tip nozzle.Step 4- Pipe a swirl of buttercream onto each cupcake.To decorate, add a drizzle of chocolate ganache onto each cupcake and top with millionaires square and nugglet.I painted the nugglets with edible gold.Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature. Best eaten within a few days.PIN MEShop the whole ‘Livia’s’ range here.This is a paid collaboration with Livia’s. A huge thank you to Livia’s for collabing on this recipe with me!Discover Livia’s on social mediaInstagram- https://www.instagram.com/livias/Facebook- https://www.facebook.com/liviastreatsTwitter- https://twitter.com/liviastreatsMake sure you follow me on my social mediaInstagram- https://www.instagram.com/thelittleblogofvegan/Facebook- https://www.facebook.com/littleblogofvegan/Twitter- https://twitter.com/BlogofVeganI would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan All of my social media links are in the side bar…come and say Hi Share and follow me for more yummy posts to come!
Christmas is the time to indulge in all things chocolaty.
These are my divine chocolate cupcakes with a millionaires twist with millionaires bites, caramel, chocolate ganache topped with edible gold because you gotta have a bit of gold at Christmas…right?!
Preparation- 40 minutes
-3 tablespoons of cocoa powder
Step 6- Add a millionaires square into each cupcake case (optional).
Step 4- Pipe a swirl of buttercream onto each cupcake.
To decorate, add a drizzle of chocolate ganache onto each cupcake and top with millionaires square and nugglet.
I painted the nugglets with edible gold.
Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature.
Best eaten within a few days.
Shop the whole ‘Livia’s’ range here.
This is a paid collaboration with Livia’s.
A huge thank you to Livia’s for collabing on this recipe with me!
Discover Livia’s on social media
Instagram- https://www.instagram.com/livias/
Facebook- https://www.facebook.com/liviastreats
Twitter- https://twitter.com/liviastreats
Make sure you follow me on my social media
Instagram- https://www.instagram.com/thelittleblogofvegan/
Facebook- https://www.facebook.com/littleblogofvegan/
Twitter- https://twitter.com/BlogofVegan
I would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan
All of my social media links are in the side bar…come and say Hi
Share and follow me for more yummy posts to come!
