Ingredients

For the Chocolate Cup Cakes

150g

almond flour

3 1/2 heaped teaspooons

cacao powder

1 1/2 tsp

baking powder

1/2 tsp

Himalayan Sea Salt

chia flax eggs

4 tbsp

olive oil

4 tbsp

maple syrup

150g

gluten free plain flour

For the Topping

80g

good quality dark chocolate, melted

2 tsp

ground pistachios

a handful

cornflower petals

Niki’s Double Chocolate Pistachio Cupcakes another triumph from Niki Bakes.

Pistachios...you rich, buttery nut. You’re just too tasty...so I had to throw you in some cupcakes and find another way to enjoy you! Here’s my simple, vegan, dairy free and gluten free recipe for you all to enjoy:

Makes around 10-12 cupcakes

Prep time: 10-15 minutes

Total time: 1.5 hours (including some cooling off time)

Storage: Keep in an airtight container for up to 4 days

Method

Preheat the oven to 180ºC/gas mark 3/4. In a large mixing bowl, combine the almond flour, plain flour, cacao powder, baking soda, bicarbonate of soda and salt, set aside.
In a separate bowl, whisk together the chia flax eggs, oil, and maple syrup. Stir to thoroughly combine. Then slowly add in the dry ingredients to form your batter.
Pour the batter into a paper-lined cupcake tin. Bake for 20 minutes, or until a toothpick stuck in the centre comes out clean, then set aside and cool in the tin completely before decorating.
Decorate liberally by adding as much ground pistachios and cornflowers as you wish.