CHOCOLATE BIRTHDAY CUPCAKES
3/4 cup raw cacao powder
80 grams almond meal
1 1/2 teaspoons GF baking powder
1/4 teaspoon salt
1/2 cup + 1 tablespoon (126 grams) coconut oil, melted
2/3 cup honey or maple syrup
1/2 cup unsweetened applesauce
4 large eggs, room temperature - chia egg if vegan
1 tablespoon vanilla extract
FROSTING
1 cup vegan chocolate chips (we love Loving Earth)
1/4 cup coconut milk
1/4 cup butter - use coconut oil for vegan
1 tsp vanilla
pinch of salt
Preheat your oven to 175 °C and line a muffin pan.
In a medium mixing bowl, stir together the raw cacao powder, almond meal, baking powder and salt.
Set aside.
In a large mixing bowl, stir together the melted coconut oil, honey, applesauce, eggs and vanilla.
Add the dry mixture to the wet and stir just until combined.
Pour the batter evenly into the muffin liners, about 3/4 full.
Bake for 25-28 minutes. A toothpick inserted in the middle should come out mostly clean.
While baking, make the frosting.
Heat the chocolate, coconut milk, butter/coconut oil, vanilla and salt in a small saucepan over medium/low heat until totally combined and smooth.
Let the mixture cool in the pan for 15 minutes then transfer to the fridge.
Stir every 5 minutes for the next 15 minutes - put a timer on your phone for ease! If you don’t stir every 5 minutes it becomes too hard, this process makes it more like a traditional frosting. You’ll know it’s ready when it is light like cake frosting.
When the cupcakes and finished, let cool for 5 minutes and then remove to a wire rack to cool completely.
These do not taste very good straight out of the oven. I recommend letting them sit for 2 hours and then frosting.