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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.
