Name: Choc Chip Cupcakes
Total time: 10 min
Yield: 10 servings
Ingredients: 200g Cocobella Vanilla Coconut Yoghurt; 60g nut butter of choice; 40ml almond milk; 1 tsp lemon juice; 150g plain flour of choice; 1 tsp baking powder; ½ tsp bicarb soda; 50g chocolate chips; 120g Cocobella Vanilla Coconut Yoghurt; 60g maple syrup; 30g cacao powder

Ingredients

Cupcake:

200g Cocobella Vanilla Coconut Yoghurt
60g nut butter of choice
40ml almond milk
1 tsp lemon juice
150g plain flour of choice
1 tsp baking powder
½ tsp bicarb soda
50g chocolate chips

Ganache:

120g Cocobella Vanilla Coconut Yoghurt
60g maple syrup
30g cacao powder

Method

Preheat oven to 170 Celsius and line a muffin tray with 9 muffin cases.
Add the coconut yoghurt, nut butter, maple syrup, almond milk and lemon juice to a large bowl and mix until combined.
Add the flour, baking powder, bi-carb soda and chocolate chips and fold together.
Divide the batter out evenly between the 9 muffin cases and bake for 20mins.
While the muffins are cooking, mix the coconut yoghurt and maple syrup for the ganache. Sift the cacao powder into the bowl and mix using a fork to ensure there are no lumps.
Pipe or spread the ganache onto each muffin and enjoy!