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    Home » Vegan Desserts

    Published: Jul, 2020. Updated: Feb, 2023 by Iryna Bychkiv | This post may contain affiliate links. Read more here

    Chocolate Cruffins

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    Jump to Recipe

    Chocolate Cruffins - fancy looking yet easy dessert idea to impress your family and friends. A few simple steps yield a moist and chocolaty vegan dessert perfect for any occasion. 

    Also try my Raisin Stuffed Cruffins.

    Chocolate Cruffins sprinkled with powdered sugar

    The Fanciest Muffins - Chocolate Cruffins

    I'm at it again. I'm making Cruffins or let's just say the cutest and most beautiful muffins...or cupcakes...or croissants. Who cares?

    Given that, these whimsical sweet treats are delicious and easy to make, they're worth to be shared over and over again.

    Jump to:
    • The Fanciest Muffins - Chocolate Cruffins
    • 🥘 Ingredients
    • 🔪 Instructions
    • 💭 Top tip
    • 🍽 Storing
    • 📖 Variations
    • Substitutions
    • 🍽 Similar Recipes
    • Recipe

    Chocolate Filled croissant muffins

    🥘 Ingredients

    This vegan Chocolate Cruffin recipe doesn't require complicated ingredients. Here's what you'll need:

    • plant milk - I used almond milk. I haven't tested this recipe with a different plant milk, but I think soy or oat milk will work here as well.
    • yeast - to help the dough rise
    • flour - I used all-purpose flour. Whole wheat pastry flour can also be used
    • olive oil- for moisture. I tried this recipe with vegan butter, but it didn't yield the same good results
    • Maple syrup - for sweetness. Agave can be used instead
    • applesauce - for binding the ingredients together. Used as a "vegan egg"
    • powdered sugar
    • full fat coconut milk - to create that creamy-dreamy frosting. You'll only use the solid part, so make sure the can is nice and cold. It's best to refrigerate the can with a coconut milk for at least 2 hours
    • Hu Chocolate gems - the only plant-based chocolate "chips" that I recommend. Sugar-free, Oil-free and Soy-free. Enter the code IRYNA15 for 15% off on all Hu Kitchen products.
    Ingredients for chocolate frosting

    🔪 Instructions

    Although Chocolate Cruffins might seem complicated, there're actually really easy to make.

    1. Proof the yeast 

    In a large bowl combine warm (105-115 F) almond milk and active dry yeast. Let is sit for 10 minutes.

    2. Combine milk-yeast and remaining liquid ingredients

    Whisk in apple sauce, olive oil and Maple syrup to a bowl with milk and yeast.

    3. Combine wet and dry ingredients

    In another large bowl mix together flour and salt and stir in wet ingredients. Knead the dough by hands until it is smooth and elastic. Cover the bowl with a dough with a clean kitchen towel and place the bowl in a warm place until it doubles in size. This should take about 40-60 minutes.

    4. Prepare vegan chocolate frosting

    Scoop out the solid part of coconut milk and add it to a small pot. Add Hu Chocolate gems and bring everything to a gentle simmer. Whisk until chocolate melts.

    how to make chocolate frosting with Hu Gems

    Remove from the heat, transfer the frosting to a heatproof bowl and let it cool on a counter. After that, place in a refrigerator to cool for at least 2 hours.

    Whisking the frosting

    5. Divide the dough and roll it out

    After your dough has doubled, divide it into 6 even size balls. On a lightly floured surface, roll each ball into a rectangle (or oval) approximately 5 by 15 inches long. Brush the rectangle with some olive oil.

    how to roll out the dough for chocolate cruffins

    Starting from the short end, roll the dough into a log. Now, roll out the log until it’s about 10 inches long.

    6. Shape the log into a Cruffin

    Now, comes the easy part. Using a sharp knife or dough cutter, cut the log lengthwise into 2 smaller logs. Roll each log into a spiral and place into a muffin cavity. Repeat the process with the rest of the dough.

    Note: this is the photo of making Raisin-Filled Cruffins. The process of shaping Chocolate Cruffins is the same, so I didn't take new pictures.

    how to shape cruffin

    7. Let the dough rest and bake

    After you fill out all muffin cavities, let the unbaked Chocolate Cruffins rest in a warm place for 30 minutes. After that, bake in a preheated to 350 F oven for 30 minutes.

    Immediately, remove Cruffins on a cooling rack and let them cool for 15 minutes.

    8. Fill cruffins with Chocolate Ganache

    Using a pairing knife, slice a small section of the center of the cupcake, being careful not to slice through the bottom. The bigger the opening - the more frosting you can fill.

    Remove the frosting from the fridge and using a hand whisk or spatula, whisk until it’s thick and suitable for piping.

    Using a pastry bag fitted with a round tip, fill each opening with firmed ganache.

    How to fill cruffins with chocolate ganache

    Finish off by dusting Chocolate Cruffins with some powdered sugar. Voila!

    💭 Top tip

    When cutting an opening in cruffins, try to make it as bigger as you can. That way you'll be able to fit more chocolate ganache inside.

    Chocolate Cruffins recipe

    🍽 Storing

    These delicious Chocolate Cruffins will keep well on a counter for 1 or 2 days.

    You can also freeze them. Just wrap them up tightly in a parchment paper or freezer-friendly bag and store in a freezer for up 1 month.

    📖 Variations

    Dried fruit. My original recipe had raisins inside. This one doesn't, however I'm sure these cruffins will be even juicer if you add raisins, dried cranberries or ever unsweetened dried cherries, mm! Use a maximum of 2 tablespoons per piece of dough.

    Chocolate Chips. You can make these Cruffins even more chocolaty if you add Hu Chocolate gems inside the dough. As with the dried fruits, use a maximum of 2 tablespoon per piece of dough.

    Substitutions

    If you don't have chocolate chips for the frosting, you can use my other Vegan Chocolate Frosting with cacao powder recipe. It's just as easy and perfect for cruffins.

    🍽 Similar Recipes

    • Vegan Chocolate Banana Muffins

    Recipe

    Chocolate ganache filled Cruffins

    Chocolate Cruffins

    Chocolate Cruffins - fancy looking yet easy dessert idea to impress your family and friends. A few simple steps yield a moist and chocolaty vegan dessert perfect for any occasion. 
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 25 minutes minutes
    Cook Time: 20 minutes minutes
    1 hour hour 20 minutes minutes
    Total Time: 2 hours hours 5 minutes minutes
    Servings: 12 cruffins
    Calories: 841kcal
    Author: Iryna Bychkiv
    Prevent your screen from going dark

    Ingredients

    • ½ c + 2 tablespoon almond milk  divided
    • 1  tbsp active dry yeast
    • ½ c applesauce
    • ½ c + 5 tbsp olive oil 
    • 5 tablespoon Maple syrup
    • 3 ½ c all-purpose flour
    • ¼ teaspoon salt
    • 4 tablespoon powdered sugar 
    • 1 c full fat coconut milk chilled, preferably overnight (you'll need only a solid cream portion)
    • ¾ c Hu Chocolate gems use the code IRYNA15 for 15% off on all Hu Kitchen products

    Instructions

    Proof the yeast 

    • In a large bowl combine warm (105-115 F) almond milk and active dry yeast. Let is sit for 10 minutes.

    Combine milk-yeast and remaining liquid ingredients

    • To a bowl with yeast whisk in apple sauce, ½ cup + 1 tablespoon of olive oil and Maple syrup.

    Combine wet and dry ingredients

    • In another large bowl mix together flour and salt and stir in wet ingredients. Knead the dough by hands until it is smooth and elastic. Cover the bowl with a dough with a clean kitchen towel and place the bowl in a warm place until it doubles in size. This should take about 40-60 minutes.

    Prepare vegan chocolate ganache

    • Scoop out the solid part of coconut milk and add it to a small pot. Add Hu Chocolate gems and bring everything to a gentle simmer. Whisk until chocolate melts.
      Remove from the heat, transfer the frosting to a heatproof bowl and let it cool on a counter. After that, place in a refrigerator to cool for at least 2 hours.

    Divide the dough and roll it out

    • After your dough has doubled, divide it into 6 even size balls. On a lightly floured surface, roll each ball into a rectangle (or oval) approximately 5 by 15 inches long. Brush the rectangle with some olive oil (by now you'll have 4 tablespoon of olive oil remained). Starting from the short end, roll the dough into a log. Now, roll out the log until it’s about 10 inches long.

    Shape the log into a Cruffin

    • Using a sharp knife or dough cutter, cut the log lengthwise into 2 smaller logs. Roll each log into a spiral and place into a muffin cavity. (Note 1) Repeat the process with the rest of the dough.

    Let the dough rest and bake

    • After you fill out all muffin cavities, let the unbaked Chocolate Cruffins rest in a warm place for 30 minutes. After that, bake in a preheated to 350 F oven for 30 minutes.
      Immediately, remove Cruffins on a cooling rack and let them cool for 15 minutes.

    Fill cruffins with Chocolate Ganache

    • Using a pairing knife, slice a small section of the center of the cupcake, being careful not to slice through the bottom. The bigger the opening – the more frosting you can fill.
      Remove the frosting from the fridge and using a hand whisk or spatula, whisk until it’s thick and suitable for piping.
      Using a pastry bag fitted with a round tip, fill each opening with firmed ganache.
    • Finish off by dusting Chocolate Cruffins with some powdered sugar.

    Notes

    Note 1
    If you have silicone muffin tin, there's no need to grease it. If you have a steel non-stick muffin tin, I recommend to grease it.

    Nutrition

    Calories: 841kcal | Protein: 10.9g | Fat: 67.8g | Saturated Fat: 56.1g | Sodium: 55mg | Potassium: 117mg | Fiber: 1.7g | Sugar: 11.2g | Calcium: 14mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @Lavender.And.Macarons or tag #lavenderandmacarons!
    Vegan Chocolate Cruffins on a cooling rack
    Iryna Bychkiv
    Website

    Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
    Iryna is also a freelance writer for MSN and Associated Press Wire.

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