I had a very adult moment not too long ago at a dinner party when the MOST DELICIOUS mini muffins were served as dessert, and I had to ask for the recipe. Sadly it is not vegan, but I plan to attempt it with avocado instead of butter one day soon.
150g dark chocolate
250g caster sugar, raw or white
250ml strong black coffee
melt this lot slowly in a saucepan without boiling.
150 self-raising flour
100g hazelnut meal (can use almond)
Pinch of salt
2 eggs lightly beaten
Dash of vanilla extract (or a tsp of essence)
Whisk dry ingredients to remove lumps, then add the chocolate mix. Stir through until mixture is cool enough to add egg and vanilla without cooking. Beat until smooth.
Pour into mini muffin cases and cook for 10-12 minutes at 180 deg C.
Pour into lined or greased springboard cake tin and cook for 50 minutes.
I highly recommend serving them with whipped cream, spiced with cinnamon and nutmeg. Alternatively, dust with icing sugar and cinnamon or spice the mixture before baking. Om nom nom.