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Chocolate ganache filled Cruffins
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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. 
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
1 hour 20 minutes
Total Time 2 hours 5 minutes
Servings 12 cruffins
Calories 841kcal
Author Iryna

Ingredients

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 tbsp 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 tbsp 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