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

SERVES: 16 MINI OR 8 REGULAR SIZE | ACTIVE TIME: 20 MIN

INGREDIENTS

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

PREPARATION

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.

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