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BAM Cake converter 
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Ingredients:
CHOCOLATE MUFFINS:
- 250 g flour
- 200 g sugar
- 50 g BAM cocoa powder
- 1 tsp baking powder
- 1 tbsp baking soda
- 1/2 tsp salt
- 240 ml of milk
- 80 ml BAM coconut oil spray
- 1 tbsp BAM vanilla paste
- 1 tbsp apple cider vinegar
- 100 g BAM dark chocolate
CREAM AND FILLING:
- 100 g butter
- 110 g mascarpone cheese
- 50 g powdered sugar
- BAM Passion fruit dressing
- Crushed hazelnuts
Instructions:
PREPARATION OF MUFFINS:
1
Preheat the oven to 180°C. Prepare a muffin tin and line it with paper baskets.
2
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
3
In another bowl, mix together the vegetable milk, vegetable oil, vanilla extract and apple cider vinegar.
4
Pour the wet ingredients into the dry ingredients and stir until smooth. Avoid over-mixing to prevent the muffins from stiffening.
5
Gently stir in the BAM dark chocolate.
6
Divide the mixture evenly between the prepared paper muffin baskets, filling them to about 2/3 of their height.
7
Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted in the centre of the muffin comes out clean.
8
Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
FILLING AND DECORATION:
1
Poke small holes in the cooled chocolate muffins and fill them with BAM passion fruit topping.
2
Top with additional cream, pour a little passion fruit topping and sprinkle with chopped hazelnuts.
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