chocolate cupcakes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup Medjool dates (200g or about 12 pitted)
1 cup (240g) water
1/3 cup (35g) cacao powder (or cocoa powder)
1 tbsp baking powder
1 tsp vanilla extract
Pinch of salt
1 cup (125g) oat flour*
1/4 cup (60g) non-dairy milk
CHOCOLATE FUDGE FROSTING
1 cup Medjool dates (about 12)
1/2-2/3 cup non-dairy milk
1/2 cup nut or seed butter (almond used)
1/4 cup cacao powder (or cocoa powder)
Pinch of salt
Optional: sprinkles for topping
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Directions: |
Directions:Preheat the oven to 350F.
Combine the dates and water in a high speed blender. Blend on high until smooth.
Add the rest of the ingredients. Blend on low speed briefly until just combined. DO NOT over blend.
Divide the batter between 6 cupcake tins that have been lightly coated with oil. (I do not recommend paper liners because this recipe is oil-free and they will stick.) Fill each so it is level with the top of the pan.
Smooth the tops with the back of a spoon.
Bake for approximately 25 minutes at 350F.
Remove from the oven. Cool for 10 minutes before removing from the pan. Cool completely of ideally chill overnight before frosting.
For the frosting, combine all the ingredients in a high speed blender and blend until smooth and creamy. Start with 1/2 cup of milk and add more only as necessary to get it to blend, you want it as thick as possible. Transfer to a piping bag and chill for at least 1 hour to thicken.
Pipe frosting onto cooled cupcakes, or spread with a knife. I recommend storing the cupcakes unfrosted, and frosting right before serving.
Top with sprinkles and enjoy! |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:35 minutes |
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