Double Chocolate Mini Cupcakes with Maple-Cashew Frosting

These mini chocolate cupcakes are an older recipe, but they’re so good, so quick, and so foolproof that I had to bring them back. They’re naturally sweetened, full of fiber, grain-free, and gluten-free. Plus, the vegan cashew frosting is simply divine! Perfect for a Valentine’s Day treat or whenever you need a little chocolate love.
mini chocolate cupcakes with homemade frosting, recipe by fertility nutritionist Anna



Double chocolate cupcakes:

  • 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

Maple-cashew frosting:

  • 2 cups cashews (soaked in water at least 4 hours, then drained)
  • 1/4-1/2 cup unsweetened vanilla almond milk
  • 2 Tbsp maple syrup
  • 1 tsp vanilla extract
  • tiny pinch of salt


Double Chocolate Cupcakes:

  • Preheat oven to 350°F and line a cupcake tin.
  • 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.
  • 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.
  • 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:

  • Blend all ingredients in a high-powered blender or Nutribullet until smooth.
  • Start with 1/4 cup almond milk then add more if needed – note that frosting is very soft, so thick is better.
  • Let frosting chill in the fridge for at least an hour, giving it time to firm up before applying to cupcakes.

Contact me today to learn more or to start your fertility journey