Did you ever eat gingerbread men as a child, the ones with the chocolate coated hands and feet? Maybe that was just a New Zealand thing…. my friends and I would always save the chocolate pieces for last, prizing the sprinkle-coated pieces of chocolate which were already melting in ours hands….!
Anyway, I made cupcakes which remind me of those glory days:
They look just like gingernut biscuits (which for those of you who don’t have these in your home country, are these). They look even more delicious when topped with a dark chocolate ganache 😀
I decorated them with an almond sliver (you should avoid this if you have nut allergies to cater for!) and a sprinkle of cinnamon which just happened to be in a shaker at work 🙂
Vegan Gingerbread Chocolate Cupcakes:
One batch of these cupcakes made without the nutmeg and cloves, half the cinnamon and twice the ginger!
For the ganache:
200g dark dairy free chocolate
150g coconut cream
To decorate (optional):
Bake the cupcakes and while they cool, work on the ganache.
Chop the chocolate finely and heat the coconut cream in a bowl in the microwave for 20 seconds on high, then repeat until warm but not boiled. Tip in the chocolate and whisk until combined. Heat for 10 seconds if all the chocolate doesn’t melt. Cool then chill until spreadable.
Ice the cupcakes however you wish (I didn’t have my piping bag at work so I just flat-top iced them) and decorate with the almond sliver and sprinkle with a touch of cinnamon.
Makes 12 and they are still delicious 2 days later. I kept mine chilled so the ganache didn’t melt and then let them come to room temperature before serving.