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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!

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