Double Chocolate Cupcakes
Ring in the new year with this Double Chocolate Cupcakes recipe. Gluten-free, vegan, and a whole lot of delicious, these cupcakes will have your party guests asking for more... if you don't eat them all first!
Ingredients
Dry Ingredients
- ¼ cup coconut sugar
- 1 ½ cups gluten-free oat flour
- ⅔ cup raw cacao powder or cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup water warmed
- ½ cup + 4 tbsp plant-based milk warmed
- 3 tbsc coconut oil melted
- ¼ cup maple syrup
- 1 tsp vanilla extract
Vegan Chocolate Buttercream
- 1 cup plant-based butter room temperature
- 2 cups powdered sugar
- 1/2 cup raw cacao powder or cocoa powder
- 1 tsp vanilla extract
- 1 tbsp plant-based milk room temperature
Instructions
- Preheat oven to 350F + prepare a muffin tin with cupcake liners, set aside.
- Combine the warm water and plant-based milk.
- In a large bowl combine the coconut sugar, water + milk mixture, coconut oil, maple syrup, and vanilla extract, mix well.
- Add the rest of the dry ingredient to the wet ingredients, mix until smooth.
- Pour the batter into the prepared muffin tins so they 3/4 full.
- Bake for 15 – 18 minutes, or until a toothpick comes out clean when poked into the centre of the cupcakes.
- Cool completely before icing with Vegan Chocolate Buttercream, top with flake sea salt.
Vegan Chocolate Buttercream
- Beat the butter until smooth.
- Add 1/4 cup of icing sugar at a time, mixing completely between each 1/4 cup. Add the raw cacao/cocoa powder, vanilla and milk, mix until smooth.