Tuesday, April 2, 2013

Amazing Vegan and Paleo Chocolate Cupcakes

 I recently found a recipe for a muffin that is really moist and incredibly healthy. I decided that there must be a way to change that recipe to make a healthy cupcake that would accommodate our recent wheat and dairy allergies. I set out to create a chocolate cupcake with a chocolate frosting. I used the recipe from the chocolate tart I made recently to make the frosting and then whipped it. 

 A recap of that recipe: 

Chocolate Frosting

1 cup Coconut Oil-melted
1 cup chocolate powder
1/2 cup maple syrup
1/2 teaspoon vanilla extract
Stir them together and refrigerate until solid. Put into a mixer and whip until creamy leave at room temperature. 

The Cupcakes were a bit more of an adventure because when I decided to make them the first time I was missing a banana and had to use pumpkin puree instead. I decided to add a few dates and a bit of maple syrup to compensate and they were really good. They have a bit less of a banana flavor than the original muffin recipe but still do taste like banana a bit. They are very healthy and contain no grains, dairy, or eggs.

 Chocolate Cupcakes-Vegan & Paleo

6 Medjool Dates in a liquid measuring cup then fill with simmering water up to the 1/4 cup mark. 
1 Tablespoon Maple syrup added to the dates.
2 Tablespoons ground Flax seed in 6 Tablespoons hot water. 
1/3 cup pumpkin puree
1/4 cup chocolate baking powder
1 Tablespoon Vanilla Extract
2 Bananas
1 cup almond butter (or other nut butter)
1 Teaspoon baking soda
1 Teaspoon cider vinegar

Preheat the oven to 350 degrees. Line 12 muffin tins (I highly recommend lining them not just greasing them)

Add the first 8 ingredients to a container to use an immersian blender or to a food processor. Blend well until completely smooth. Add in the cider vinegar and blend to completely mix. Spoon into muffin tin to fill muffin cups about 2/3 of the way. Bake in the preheated oven for 22 minutes. If you stick a toothpick in it will come out with a little damp chocolate on the bottom. 

Allow the cupcakes to cool completely, and I really mean completely I tried it before they were all the way cool and it didn't work, and frost with the frosting. ENJOY!

My 6 year old son wanted to take a picture of me making the cupcakes. :)

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