Ultimate Fairtrade chocolate cupcakes

Roll up your sleeves and get baking for friends, family and colleagues with our utterly delicious and completely vegan Fairtrade chocolate cupcakes! We work with Divine to produce our own bars of Co-op chocolate, made using 100% Fairtrade-certified cocoa. So when you buy our Co-op dark or milk chocolate you know that you’re helping to fund brilliant and essential projects, such as the Women’s School of Leadership in the Ivory Coast.

Ingredients

Makes 12 cupcakes

Ready in: 35 mins

For the cupcakes:

• 1 tbsp Co-op Irresistible Fairtrade Colombian instant coffee
• 210ml Co-op soya drink
• 1 tbsp Co-op Irresistible balsamic vinegar of Modena
• 150g Co-op Fairtrade light brown soft sugar
• 75ml Co-op olive oil
• 1 tsp vanilla extract
• 150g Co-op self raising flour
• 30g Fairtrade cocoa powder
• 1 tsp baking powder

For the icing:

• 500g Fairtrade icing sugar
• 190g dairy free spread
• 45g Fairtrade cocoa powder
• 1 tbsp vanilla extract

Method

1. Preheat the oven to 180°C/fan 160°C/Gas 4
2. Line a 12-hole muffin tin with paper cases
3. Put the coffee in a jug with 2 tbsp boiling water and stir to blend
4. Stir in the soya drink, vinegar, sugar, olive oil and vanilla extract.
5. Sift the flour, cocoa and baking powder into a large bowl
6. Stir in the soya mixture until combined
7. Spoon into the prepared muffin tin and bake for 18-20 mins, until risen and a skewer inserted into the centre comes out clean
8. Remove from the oven and allow to cool slightly, then transfer to a wire rack to cool fully
9. Put half the icing sugar in a large bowl with the spread, cocoa powder and vanilla
10. Beat with an electric whisk, starting on a low speed and gradually increasing until smooth, then beat in the rest of the sugar
11. Pipe or spread the icing on the cooled cupcakes to serve