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Directions

1. Preheat the Oven: Preheat your oven to 180°C (360°F). Line cupcake or muffin tins with paper cases; this recipe makes approximately 20 medium-sized cupcakes.

2. Prepare the Prune Puree: Place the 140g of prunes in a bowl and pour 150ml of boiling water over them. Let them sit for a few minutes to soften. Transfer both the prunes and water to a blender or food processor and puree until smooth, ensuring no visible pieces of prune skin remain. Pour the puree into a large mixing bowl.

3. Mix Wet Ingredients: Whisk the 110ml of light olive oil, 200g of light brown sugar, and 2 teaspoons of vanilla extract into the prune puree until well combined.

4. Add Dry Ingredients: Sift the 200g of self-raising flour and 50g of cocoa powder into the wet mixture. Stir until the batter is smooth and well combined. The batter should have a dropping consistency; if it's too thick, add a tablespoon or two of water.

5. Fill the Cupcake Cases: Using two dessert spoons, fill each paper case less than half full, leveling the tops. The cupcakes will double in size as they bake, so avoid overfilling.

6. Bake: Bake the cupcakes in the preheated oven for 20-25 minutes until they are risen and firm to the touch. Remove from the oven and allow them to cool completely on a wire rack. If any tops have risen above the case, you can gently slice off the excess to create a flat surface for icing.

Prepare the Icing

1. Heat the 140ml of soy milk in a saucepan until it just reaches boiling point, then remove from heat.

2. Break the 350g of dark chocolate into small pieces and add to the hot milk. Let it sit for a few minutes before stirring until the chocolate is fully melted and the mixture is smooth.

3. Stir in 1 tablespoon of golden syrup and the 75g of sifted icing sugar to create a thick, glossy ganache.

4. Ice the Cupcakes: Before the icing starts to set, spoon it carefully over each cooled cupcake, spreading it to the edges to create an even top. If desired, add decorations or sprinkles before the icing sets completely.

5. Serve and Enjoy: Allow the icing to set before serving. Enjoy your Vegan Chocolate Prune Cupcakes as a delightful treat!