• Preheat the oven to 180°C/350°F (fan-forced) and line a muffin tray with patty cases or baking paper.
• In a small jug, mix the milk and apple cider vinegar and allow to sit while you mix the dry ingredients. If you're using a Thermomix 5 seconds, speed 5.
• In a mixing bowl combine the flour, coconut sugar, cacao powder, bicarb and baking powder. Whisk together until there are no lumpy bits. (I usually just sit a regular mixing bowl on the Thermomix to weigh the dry ingredients).
• Add the oil and vanilla to the milk and mix, then pour over the dry.
• Add the hot water (or hot coffee) and then whisk to just combine. If you're using a Thermomix 10 seconds, speed 3 (scraping the sides).
• Spoon into patty cases or the lined muffin tray.
• Bake for 15-20 minutes or until a skewer inserted comes out clean.
• To avoid crumbling, it’s important not to overcook them. Check at 15 minutes, then continue checking every minute or two until they’re just cooked through.
• Cool on a wire cooling rack.

Tip

• If you’re out of muffin cases you can make your own parchment paper liners. Cut 15cm x 15cm squares of parchment paper. Place the paper over an upside-down cup and create a fold at four corners to create a ‘tulip’ shaped muffin case. Press on the base to create a good crease and then place it into your muffin tin. Repeat until the number of desired muffin cases are created – quick and inexpensive!

Ice them

• THIS chocolate mousse also makes a fabulous chocolate ganache for icing cakes, either just the mousse part or also drizzled with the raspberry sauce.