Ingredients:
For the Ganache:
- 100 g dark baking chocolate
- 100 g Inshape Nutrition spread
- 230 g coconut cream
For cupcakes:
- 150 ml oat milk
- 150 g flour
- 40 g coconut sugar
- 20 g Inshape Nutrition whey protein chocolate
- 1/2 sachet baking powder
- 60 gInshape Nutrition coconut oil
- 1 tsp. lemon juice
Preparation:
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Pour the chocolate and spread into a bowl and melt.
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Add the coconut cream and mix well. Refrigerate for at least 1 hour.
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Mix all the cupcake ingredients in a bowl.
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Pour the mixture into cupcake molds and bake for 25 min at 180°C.
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Leave your cupcakes to cool. Meanwhile, beat the ganache with an electric mixer.
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Pipe the mixture into a piping bag and decorate your cupcakes.
