Ingredients
Equipment
Method
- Put flour into a large bowl. Sift cocoa powder over it. Do the same with soda. Add vanilla sugar and cardamom. Whisk it all well.
- Melt coconut oil in medium bowl. Add mylk and agave syrup.
- In case you're using dark chocolate, it's high time to chop it into pieces. No need to make them too small - you'll be very happy once you bite into one of the muffins and get a huge piece of chocolate in it.
- Add chocolate chips to dry ingredients and whisk them in.
- Add wet ingredients to dry ones. Gently and sweetly combine them. Do not over-stir, but make sure all the ingredients are wet.
- Time to put the batter into the cups. You can either use a baking tray especially for muffins OR you can use muffins cups made of silicone.
- You don't have to grease the silicone ones, but you'll have to do that with the baking tray. Just grease every hole in the tray and sprinkle a bit of flour over it. You can also use paper cups, but be aware those are not zero-waste.
- Put about 2 tbsp of batter into each of the 12 muffin cups. If there's some more left, just use it equally in all 12 cups.
- Bake them at 180°C for 20 minutes.
- Let them cool down. Now the last step: make white cream cheese frosting. Put all of the ingredients for cream cheese frosting into a small bowl. Use a small whisk or a fork to whisk them all together well. Top your muffins with this frosting - use a knife and simply spread some of the frosting on top. It's better to prepare the frosting beforehand and leave it in the fridge for a bit so it thickens again. It will be easier to spread it on muffins.
Notes
Before baking them you can easily add some toppings if you wish. You can add more chocolate on top, add a bit of tahin or peanut butter, sprinkle nuts or seeds over them, whatever your heart desires. Same goes for sprinkling a bit of nuts or seeds or sprinkles or chocolate chips or cocoa nibs on top of frosting.