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BAM Cake converter 
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Ingredients:
- 135g white flour
- 45g BAM cocoa powder
- 1 teaspoon baking powder
- pinch of salt
- 130g sugar
- 120g milk + 1/2 teaspoon vinegar
- 1 egg
- 55g olive oil
- 100g hot instant coffee
- juice of half an orange
- 1 pump BAM vanilla paste
- 70g chilled coconut milk from the can (use only the solid, thick part)
- 210g BAM orange chocolate
- 100g BAM orange chocolate
- 2 tablespoons coconut oil
- 175g butter
- 150g powdered sugar
- 1 pump BAM vanilla paste
- 45g BAM cocoa powder
- 120g Greek yoghurt or cream cheese
Instructions:
1
Preheat the oven to 175 °C.
2
In a bowl, combine the flour, cocoa, baking powder, salt and sugar.
3
In a separate bowl, whisk together the milk, egg and oil.
4
Add the wet ingredients to the dry ingredients and mix. Make the instant coffee and stir in. Finally, add the orange juice.
5
Pour the mixture into a muffin tin lined with baking paper.
6
Bake for 18 minutes, remove from the oven and leave in the baking tray until cool.
7
Using a teaspoon, make holes in the cakes. Later you will fill the holes with creams.
1
Heat the coconut milk and chocolate in a saucepan over a medium heat, stirring constantly. Once the chocolate has melted and the cream has thickened, pour it into the cooled cupcakes. The cupcakes will absorb the cream.
1
Melt both in the microwave and fill the prepared holes in the cupcakes.
1
Combine the butter and cocoa using a hand mixer. Add the powdered sugar and mix. Finally, stir in the vanilla and Greek yoghurt.
2
Now decorate the mini cakes. There is enough frosting for 15 cupcakes + a little extra to eat by the spoonful. No one is judging you, just empty the bowl!
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