Lemon Peppered Fudge Cupcakes
Recipe to follow.
8 oz dark semisweet chocolate (40-50% cocoa)
2/3 cup vegetable margarine
1 cup raw sugar
Egg Replacer for 4 eggs
4 heaped tablespoons cake flour
4 tablespoons unsweetened cocoa powder
1½ teaspoon baking powder
2 teaspoon lemon juice
3 tablespoons vegan sour cream
1 tsp white pepper
1 tsp lemon zest
Combine all ingredients and mix well.
Preheat oven to 350 degrees.
Fill muffin liners half full.
Crush 1/2 cup lemon drops- sprinkle over batter and then cover with another tablespoon of batter.
Bake 25 minutes. Cool
Frost with chocolate buttercream and place a tsp of vegan lemon curd in center (both in previous recipe), then drizzle with lemon peppered chocolate ganache and a sprinkle of pepper. (previous recipe)
Makes 24 cuppies.