- 300g plain flour
- 50g cocoa powder
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 300g sugar
- 375ml soy milk
- 125ml canola oil
- 7 tbsp raspberry jam
- 1 tsp vanilla
For the icing
- 40ml soy milk
- 85g Whittakers 50% dark chocolate, broken into small pieces
- 60g icing sugar
- 1 tbsp maple syrup
- Extra raspberry jam
Preheat the oven to 180°C. Spray 12 cases of a lined muffin tin.
Sift the flour, cocoa, baking powder and baking soda into a large bowl and stir in the salt and sugar. Pour the soy milk into a medium saucepan and add the oil, raspberry jam and vanilla. Place over a medium heat and whisk to combine. Stir into the dry ingredients and mix thoroughly.
Pour mixture evenly into the muffin cases and bake for 20 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool completely on a cooling rack before icing.
To make the icing, heat the soy milk in a small saucepan until boiling, then stir in the chocolate until melted.
Remove from the heat and whisk in the icing sugar and maple syrup. Set aside to cool before using.
To assemble the miracles, cut a small hole in the top of the muffins, spoon a tsp of raspberry jam in the centre then place tops back on. Ice the top with the chocolate icing then sprinkle with coconut. Miracles!
To make gluten free, replace the flour with Gluten Free Flour and check your baking powder and cocoa powder are gluten free as not all brands are.