Fairtrade Chocolate, Orange and Thyme Cupcakes

As two brands who are championing ethics and sustainability, Fairtrade has always been an integral part of their stories. Fairtrade certified from the get-go, for Percol and Seed & Bean it’s always been about giving back to the farms and communities who grow their beans.

This is coffee and chocolate with a difference, helping to make a difference.

(Makes 6 medium cakes)

Prep time: 15 minutes

Cook/chill time: 20 minutes/ overnight (8 hours)

Ingredients

Cupcakes

• 100g plain white flour
• 150g coconut sugar
• 40g cacao
• ½ tsp. baking powder
• Pinch salt
• ½ cup almond milk
• 80ml Percol ground Colombian coffee
• 60ml coconut oil (at room temp.)
• 1 egg

Frosting

• 100g coconut milk (set in the fridge overnight)
• 3 tbsp. orange juice
• Rind of 1 orange
• ¼ cup fresh thyme (finely chopped)
• 3 tbsp. sweetener of choice
• 25g Seed & Bean orange and thyme chocolate bar

Method

Pre-heat the oven to 180 degress centigrade and prepare cupcake cases in a baking tray.

To make the cupcakes:

• In a bowl mix all dry ingredients.
• In a separate bowl or jug mix all wet ingredients.
• Add the wet to the dry ingredients and mix well until it forms a smooth and fairly runny mixture.
• Fill your cupcakes cases ¾ full with the mixture and bake for 18-20 minutes.
• Remove from the oven and leave to cool completely.

Whilst the cupcakes cool make your frosting:

Mix all ingredients in a blender or hand mix with a whisk.

• Pop back in the fridge until your cupcakes are cool.
• Once completely cool, drizzle the frosting on to each cupcake.
• Grate/chop the chocolate and sprinkle over the cupcakes.

Store in an airtight container in the fridge for up to 3 days.

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