Raw Raw Cakes - "Chocolate Prune Cupcakes"


Prune-cupcakeNo matter how many other cakes I’ve made, I always love the ones with chocolate the best. These prune cupcakes are easy to make and taste like million dollars. You can fill them with whatever you fancy (for instance, my housemate Anne-Sophie loves the ones I make with almond butter but then again she’s obsessed with almond butter, I see her eating it nearly every day). However, my favourite filling is the one that contains prunes, I think they mix much better with the chocolate part and create the feeling of a more solid cupcake.

The main thing for these cupcakes is to make the chocolate outside layer. They can get a bit messy when eaten, because the chocolate part melts pretty fast when taken out of the fridge, but that doesn’t make them less enjoyable. If you give them to your kids, I can guarantee that their faces will be covered in chocolate.

3 prune cupcakesIngredients:
Makes aprox. 12 cupcakes

For the chocolate layer
½ cup coconut oil
4 tbsp of cacao powder
2 tbsp of lucuma powder
5 tbsp agave nectar
1 tsp vanilla essence

For the filling
1/2 cup of prunes
1/2 cup of cashew nuts
tbsp of chia seeds (optional)

Nuts or goji berries for decoration

Chocolate-prune-cupcakeTo make the chocolate, melt the coconut butter in a small pot over the boiling water. Stir in the rest of ingredients and mix well. It should have a thick liquid concistency.
To make the prune and nut mix, put all the ingredients in a high-speed blender and blend till the dough sticks together in a ball.

Put the cupcake papers in a cupcake tray, fill them up with the liquid chocolate so that it covers the bottom of the cupcake papers. Now start putting the filling inside. Put about the size of a large teaspoon in each portion. When each cupcake has a filling inside, pour the rest of the chocolate over each cupcake so that it covers the filling part. While the chocolate is still liquid, decorate with some nuts or berries. I used pine nuts and goji berries.

Leave it in the freezer for 20 minutes and store in the refrigerator otherwise the cakes will melt. Take out of the fridge just before serving.

Courtesy of Raw Raw Cakes.

For more from this blog, check out an interview with its founder, Valda Jegorova, on today’s episode of Biology of the Blog.