Chocolate & fondant cupcakes

Hey pixels, today’s recipe seems a bit hard to make, buy actually it isn’t. Well, maybe working with fondant… I find it a little tricky, but this was only my second attempt with fondant, so I supose it’s normal… Be patient and keep trying, is all you can do… At least, I have a lot of recipes I want to try…


This cupcakes were a present for my uncle, who helped me painting my bedroom walls in a bright, new colour. You’ll see it on my new DIY project this weekend; so please, stay in touch!!

While you’re waiting for Saturday, why not making these cute and yummy chocolate cupcakes?



Ingredients (about 8 units):

Cupcakes (vegan):

  • 1 cup soy milk
  • 1/3 cup olive oil
  • 3/4 cup sugar
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1/3 cup cocoa powder


  • 1 box white fondant (or another colour)
  • 200ml heavy cream
  • Optional: chocolate chips


Directions (to make the cake):

Preheat the oven at 180ΒΊC

Mix all the dry cake ingredients and set aside.

In a bowl, mix oil and milk. In two times, add the dry ingredients. Stirr until there are no big lumps (a few small are ok). It should look like melted chocolate.

Pour mixture into cupcake molds until 3/4 full (they will rise in the oven). Let them rest for 5′

Bake for 20′, but check at minute 15.

To decorate:

Unmold the cupcakes and allow them to cool. Start decoratin when they’re at room temperature.

First, roll fondant out Β fairly thick and trim into rectangles that wrap around mini cupcake and touch without overlapping.

Next, whip the heavy cream (about 3-4′). Spread a bit of cream around the sides of each cupcake.

Wrap sides of mug around the frosted edge of each mini cupcake and seal the edges by brushing with a bit of water and holding together.

To finish, pipe the cream on top of cupcakes. If you want, decor the top with some chocolate chips.


And that’s all!! πŸ™‚ I hope you like them.



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