Dessert

Chocolate Cupcakes

 

I have made MANY a chocolate cake in my day. Once I got into alternative, healthy baking I made another million versions until I settled on this creation. It’s dense, it’s rich, it’s not too sweet but you CAN’T just eat one. Especially if they are mini-cupcakes!

PREHEAT

Preheat oven to 350 degrees

MIX

Dry:

1 C Cashew Meal

1 C Blanched Almond Flour

1/4 C Raw Cacao Powder

1/3 C Coconut Sugar

1/4 t Sea Salt

1 t Baking Soda

Wet:

2 Eggs

1/3 C Maple Syrup

2 T Coconut Oil

2 T Vanilla

Combine Dry and Wet Ingredients

POUR

Into mini muffin liners/tins

BAKE

Bake for 20 minutes

Let cool in pan for another 20 minutes

FROST

Frost with Elana’s Pantry Coconut Cream Frosting (I added a tad of beet juice to make the ones in the above picture a light pink for a little girl’s birthday).

OR

Frost with my Chocolate Ganache (this is what I do around the holidays)

Chocolate Ganache

MELT

3/4 C chocolate chips on low heat

stir in 1/4 C coconut or almond milk

and 1 t vanilla 

-optional: add 1/2 t peppermint extract to make chocolate-peppermint cupcakes-

let cool slightly or put in refrigerator to speed up the process and frost with the back of a spoon a dollop on each little cake

Enjoy!

Katie Mae

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1 Comment

  • Reply
    miranda
    August 7, 2014 at 2:52 pm

    ONE MILLIONNNNNN!!!!!! haha

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