Double Chocolate Mini Cupcakes with Maple-Cashew Frosting
It was recently brought to my attention that we don’t have enough chocolate on this site. I couldn’t agree more.
This is an older recipe, but so good, so quick and so foolproof - it was a no brainer to bring them back. The only slightly tricky part is that you need a mini-muffin tin and mini-muffin liners. (If you choose to skip the “mini” part and use a full-sized muffin tin, we won’t tell ;)
Also note that the cashews for the frosting require 4-hours of soaking in water, so plan ahead.
I highly recommend these mini cupcakes as a v-day treat to show yourself some soul-nourishing love.
For those of you who appreciate a healthy treat, these chocolate bites of cupcake-love are naturally sweetened, full of fiber, grain-free and gluten-free. The frosting is made with cashews so it’s vegan! Yeah, you need these in your life.
Enjoy with love!
Gluten- Free Double-Chocolate Mini Cupcakes with Maple-Cashew Frosting
1/4 cup coconut flour
1/4 cup unsweetened cocoa powder
1/4 tsp salt
1/4 tsp baking soda
3 large eggs
1/2 cup maple syrup
1/2 cup dark chocolate chips
2 cups cashews (soaked in water at least 4 hrs, then drained)
1/4-1/2 cup unsweetened vanilla almond milk
2 Tbsp maple syrup
1 tsp vanilla extract
tiny pinch of salt
1. Preheat oven to 350°F and line a cupcake tin.
2. In a large bowl, combine all the dry ingredients and mix well. Then add the wet ingredients to the same bowl (less time doing dishes = more time eating cupcakes!) Stir together all ingredients, except chocolate chips, with a whisk or use a hand mixer until completely mixed.
3. Using a large spoon, fill each cupcake liner to ~1/2 full, sprinkle in a few dark chocolate chips, then fill with more batter until ~3/4 full. No need to be too exact here.
4. For full size cupcakes, bake for ~20 minutes, for minis bake for ~8 minutes or until a toothpick inserted in the center comes out clean.
Maple Cashew Frosting
1. Blend all ingredients in a high-powered blender or Nutribullet until smooth.
2. Start with 1/4 cup almond milk then add more if needed - note that frosting is very soft, so thick is better.
3. Let frosting chill in the fridge for at least an hour, giving it time to firm up before applying to cupcakes.