Double Chocolate Fudgey Cupcakes
On occasion my son asks to bake something in the kitchen with me. It usually has to involve chocolate chips and we make a giant mess. This week he requested chocolate cupcakes. Of course, this put me on a mission to create a healthier version.
These cupcakes are decadent and rich. They are also gluten, dairy and egg free! They can be made vegan with one simple swap.
1/3 cup - cocoa powder (unsweetened)
1 tbsp - baking powder (gluten free)
1 cup - chickpea flour
1/4 cup - coconut sugar
1/4 cup - honey (can swap with maple syrup)
1 cup - almond milk
1 tsp - vanilla extract
1/4 cup - dark chocolate chips (dairy free)
Peanut Butter Cup Icing:
1/2 cup - peanut butter (or nut butter of your choice) warmed so it's easy to mix
1/4 cup - cocoa powder (unsweetened)
5 tbsp - almond milk
3 tbsp - maple syrup
Preheat oven to 350° and prepare a muffin tin with 6 silicon liners.
Mix all dry ingredients in a bowl. Add the liquid ingredients and combine until smooth. Fold in the chocolate chips.
Fill the cupcake liners with the mixture. They should end up about 3/4 full.
Bake for 25 minutes.
In the meantime, combine all icing ingredients in a bowl and set aside.
Allow cupcakes to completely cool before icing. I pipe the icing onto the cupcakes with a ziplock bag but it can be spread on with a small spatula as well.
Make yourself a nice cup of tea and enjoy!