Okay – So real talk, these cupcakes lasted maybe 5 minutes in my house the other day. This cupcake recipe is my standard go to but I did deviate a bit from my usual “secret” recipe (I like to keep it on hush). 😉 Theres two amazing things about this recipe (aside from being delicious) : one, it literally takes 20 minutes from start to finish to make and two, you can eat the batter. haha. (no egg and no dairy) For the frosting you do have to plan ahead and have a can of coconut milk (full fat) chillin’ in the fridge, but you should have that anyways because coconut cream is where its at! 🙂
I intentionally added super foods and my favorite adaptogenic herb to this batter because I believe that even sweets should maintain ample nutrition and provide a whole-body purpose. Maca root is a natural aphrodisiac and enhances your libido while toning your sexual organs (ain’t nothing wrong with that), while lucuma is a powerful superfood that offers a really lovely sweetness, while still being super low on the glycemic index. It is rich in fiber, minerals and niacin (say “bye bye” to moody blues). Using real Cacao powder is imperative in this recipe as opposed to cocoa powder, if you really want to focus on nutrition. It is totally rich in antioxidants (like 40 times that of blueberries), extremely loaded with iron, magnesium and has more calcium than cow’s milk (which you know how I feel about cow’s milk). You can totally sub the coconut sugar for regular organic cane sugar if you want but I intentionally chose coconut sugar as I personally avoid refined sugars. However, sugar is sugar so its best to generally avoid any diet full of sugar but a cupcake here and there won’t kill ya – especially these babes. I also use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour 22 oz (623 grams) Pkg 1-1 baking formula for these because my lovely friend is totally gluten free and I want to include her in my kitchen love. 🙂 You can of course use regular all purpose and as for the “milk” and oil portions, you can use any alternative milk and neutral oil you prefer. I also use Lilys Chocolate – All Natural Dark Chocolate Premium Baking Chips – 9 Oz (Pack of 2) for all my chocolate chip needs. These chocolates are not only VEGAN and non GMO but they are stevia sweetened so totally works for my non-cane sugar diet.
I topped these babes with shredded coconut, cacao nibs and crushed dried blueberry but you do you. 🙂
Happy Baking and Enjoy!
- 1 cup Almond Milk (or any alternative milk choice)
- 1 1/2 teaspoon apple cider vinegar
- 3/4 cup coconut sugar
- 1/3 cup coconut oil
- 1 1/2 teaspoon vanilla extract
- 1 cup GF AP baking blend
- 1/3 cup Raw Cacao Powder
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon maca root (optional)
- 1 teaspoon lucuma (optional)
- 1 can full fat coconut milk, not shaken and chilled in fridge
- 1/2 cup stevia sweetened vegan dark chocolate chips
- Preheat oven to 350 and prepare your cupcake tins.
- Whisk together the milk and vinegar and set aside to curdle.
- Combine the sugar, oil, vanilla and the milk blend.
- In another bowl, combine the dry ingredients and add to the wet mixture.
- Whisk until lumps are minimal and add to the prepared cupcake tins.
- Bake 18 minutes.
- Check for doneness using a toothpick but do not over bake.
- Remove and let the cakes continue to cook from residual pan heat for one minute before removing and adding to wire racks to cool.
- Using either a double boiler or microwave, melt the chocolate until just melted.
- Add the coconut cream (the thick part of the can contents) to a bowl and using a hand mixer, begin to whip.
- Add the chocolate to the coconut and whip until fluffy, adding any of the coconut liquid to thin out the mix. You will likely use all the can contents.
- Frost and eat. 🙂