Vegan Chocolate Cupcakes with Chocolate Frosting

 
Vegan Chocolate Cupcakes 

Total: 1 hr 15 mins Ι Active: 40 mins

Nutritional Value / Person:

Calories: 453 kcal
Fat: 26g
Carbohydrates: 62g
Protein: 5g

  • Vegan

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Vegan Chocolate Cupcakes with Chocolate Frosting

 

Total: 1 hr 15 mins Ι Active: 40 mins

Nutritional Value / Person: 

Calories: 435 kcal
Fat: 26g
Carbohydrates: 63g
Protein: 5g

Vegan Chocolate Cupcakes with Chocolate Frosting

These vegan cupcakes look and taste so delicious that you will not get enough of them. They are quite easy to make and can be stored and kept very conveniently. You can also decorate them with additional sweets and make them a bit more colorful with powdered sugar and sprinkles. Or you could just stay to the dedicated chocolate theme and keep them all chocolaty. 

Vegan guy

Daniel Johnson

Nationality: American
Profession: Marketing Specialist
Favorite Dish: Pasta Carbonara 
Awards:

Total Time

1 hour 15 minutes

Active Time

40 minutes

Yield

16 cupcakes

Calories / Portion

435 kcal

Ingredients
  • 2 tablespoons kuzu root starch
  • 3/4 cup organic coconut milk
  • 1 tablespoon agar powder
  • 3/4 cup filtered water
  • 1 1/2 cups Grade B pure maple syrup
  • 3/4 cup unsweetened cocoa powder
  • 1/4 teaspoon fine sea salt
  • One 10-ounce bag vegan chocolate chips
  • 3 tablespoons coconut oil
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups white spelt flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 1 cup 1/2-inch diced ripe Hass avocado
  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup organic coconut milk
  • 1 cup Grade B pure maple syrup
  • 1/3 cup coconut oil
  • 2 teaspoons pure vanilla extract
How To
  • 1
    Make the Frosting - Step 1
    Put the coconut milk and kuzu root starch into a small bowl and stir until its dissolved.
  • 2
    Frosting Step 2
    Whisk agar into water in a medium saucepan and bring it to boil. Let it simmer over a medium low heat whilst whisking occasionally until it becomes very thick (around 4mins). Then whisk in the maple syrup, salt and the cocoa powder until it all fully combines. Bring it back to boiling whilst whisking the whole time. Add the kuzu-coconut mixture and continue to whisk until it becomes smooth. Let it simmer over a medium low heat and stir continuously until it becomes pudding-like thick (5mins).
  • 3
    Frosting Step 3
    Remove it from the heat and add in the chocolate chips, vanilla and coconut oil whilst whisking until the frosting is smooth and glossy. After, pour it into a glass bowl and let it cool down to room temperature. Once it reached room temperature, cover it with plastic wrap and refrigerate it until its firm (at least 2 hours or overnight).
  • 4
    Make the cupcakes - Step 1
    Preheat the oven to 180°C. Line up the muffin cups (16) with paper liners. Sift the flour, baking powder, baking soda and salt into a large bowl.
  • 5
    Cupcakes Step 2
    Blend an avocado in a blender until its smooth. Whisk the cocoa powder and coconut milk continuously in a medium saucepan and cook it over a medium heat until it begins to bubble (2mins). Immediately put the cocoa mix into the blender along with vanilla, maple syrup and coconut oil. Blend all until it becomes smooth (scrape it down the bowl if necessary).
  • 6
    Cupcakes Step 3
    Scrape out the cocoa mis and put it with the dry ingredients into the bowl and whisk until its all combined. Scoop this batter into the muffin cups but only fill them up around 2/3 (two-thirds full). Place them in the centre of the oven and bake until you can insert a toothpick into the middle of a muffin and pull it out clean (around 25mins). Take them out of the oven and let them cool in the pans for around 15mins. Lastly, transfer them to a separate rack to cool them completely.
  • 7
    Cupcakes Step 4
    Put the frosting into a blender and process it until it becomes smooth and spreadable. First your cupcakes just before you serve them. Et voilà, enjoy!

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