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–+ servings

Chocolate Cupcakes

These chocolate cupcakes are reminiscent of hostess cupcakes but much healthier and so delicious! They’re free of eggs, dairy, and gluten! Vegan-friendly too!
Print Recipe
Cook Time 15 minutes
Total Time 15 minutes
Course Dessert, Gluten-free, Vegan
Servings 12 Cupcakes
Calories 159 kcal

Ingredients
  

INGREDIENTS

Chocolate Mocha Cupcakes

  • 1 1/4 cup coconut sugar
  • 1/3 cup dutch-processed cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unbleached all-purpose or gluten-free all-purpose flour
  • 1/2 cup almond milk or milk of choice
  • 1/2 cup hot brewed coffee
  • 1/4 cup melted coconut oil or neutral cooking oil
  • 1 flax egg or large egg

Chocolate Ganache:

  • 1/2 cup full-fat coconut milk or cream from the can (See note 1
  • 1 cup quality semi-sweet chips or chopped up bar See note 2
  • For Writing:
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 3 –5 tbsp milk or water.
  • 1/3 cup white chocolate melted

Optional Filling:

  • 1 –2 cans of coconut cream or full-fat coconut milk refrigerate overnight.
  • 2 –4 tbsp maple syrup or powdered sugar. To taste
  • 1/2 tsp vanilla extract

Instructions
 

For The Cupcakes:

  • Preheat oven to 350F. Place paper cupcake holders into 12 cups of a muffin pan and set aside.
  • In a large mixing bowl, combine sugar, cocoa powder, baking powder, baking soda, salt, and flour. Stir well.
  • Add the milk, coffee, and melted coconut oil. Mix until combined.
  • Add egg and continue to mix until the batter is smooth.
  • Use a 1/4 cup to scoop batter into each paper liner, filling two-thirds full.
  • Place the pan into the preheated oven and bake for 15-18 minutes, or until cupcakes are puffed and the center is set.
  • Remove from oven and allow to cool on a cooling rack. Carefully remove cupcakes from the pan and continue to let cool thoroughly before frosting.

To Make Ganache:

  • Combine chocolate and coconut milk in a heat-safe bowl and place over a small pot of boiling water.
  • Stir the mixture continuously until chocolate is melted and smooth. Turn off the heat and cover to keep chocolate warm until needed.

Notes

Notes:
If your can separate, use the thick hard cream and not the clear liquid.
 
Can also use milk or dark chocolate. Use dairy-free chocolate, if needed.

Nutrition

Calories: 159kcalCarbohydrates: 38gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 215mgPotassium: 48mgFiber: 1gSugar: 33gVitamin A: 1IUVitamin C: 1mgCalcium: 30mgIron: 1mg
Keyword cupcakes
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