Unsalted Whirl
Pre-heat the oven to 200°C/400°F/Gas Mark 6 and line 12 muffin tins with cupcake cases.
In a bowl sift together the cocoa, flour, baking powder and bicarbonate of soda then add the granulated sugar.
Mix the Whirl Unsalted Butter Alternative with the grated beetroot, instant coffee, vanilla extract and vegan yoghurt.
Combine the dry and wet ingredients to make a dough stir in the chocolate chips.
Now spoon into the muffin cases and bake in the oven for 15-20 minutes until firm.
Place the muffins on a cooling rack to cool.
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