What you need

Method

Base 

1. Line a cupcake tin (or mini muffin tin) with cupcake cases. Set aside.
2. In a blender, add in the biscuits and blitz until crumb like.
3. Add the butter into a small saucepan, melt.
4. Pour the melted butter into the biscuit crumbs and mix to combine. You want the texture
to be slightly sticky, like wet sand.
5. Divide the mixture into the lined tin, pressing down healthy to compact. The more its
packed down, the less likely it’ll crumble when removed. Make sure it’s a cup shape so
the filling can sit inside.
6. Place in the fridge while you make the chocolate filling.

Filling

1. In a high-speed blender / food processor, add in the peeled and de-seeded avocado,
syrup, cocoa and vanilla. Whip up until smooth and creamy. You may need a few
tablespoons of dairy-free milk to help loosen the mixture. Just don’t add too much or the
filling may not set.
2. Spoon or pipe the filling on-top of the base/in the biscuit cup. Level with the back of a
spoon.
3. Place in the fridge for at least 2-4 hours to set. It won’t set firm, but more like a smooth
pudding consistency.
4. Just before removing from the cases, freeze for 10 minutes. This will make the bake
easier to remove.
5. Wash and dry some fresh raspberries. Add some fresh raspberry pieces on top of each
cup, and top with a Gruffalo biscuit.
6. Serve and enjoy!
7. Store in an air-tight/sealed container in the fridge, and best enjoyed within 1-2 days of
making.

Please note: You can adapt this recipe to produce smaller or fewer cupcakes. Simply use half of the ingredients above and follow the method. 

Recipe by @thelittleblogofvegan.