Fluffy Chocolate Cupcakes

These scrumptious chocolate cupcakes are not just fluffy and flavorful, they also stay in perfect shape at room temperature and are made without any refined sugar. No eggs, no dairy needed to make perfect cupcakes! Best when eaten right away, but still awesome after a couple days in the fridge!

Remember to soak the cashews!

You will need:

• a high speed blender
• stand mixer with whisk attachment or good quality hand mixer

Ingredients:

For the Chocolate Frosting:

• 1 generous cup (140 g) raw, unsalted cashews, soaked in filtered water overnight or for a couple hours
• 3.5 oz (100 g) cacao butter
• 2 Tbsp coconut oil
• 1/3 cup (30 g) unsweetened cocoa powder
• creamy top of one 13.66 fl oz (403 ml) can full fat coconut milk (don’t shake the can!), save the liquid for smoothies or lassis.
• 1/8 tsp Celtic sea salt
• 1/3 cup + 1 Tbsp (~ 100 ml) maple syrup
• 1 tsp pure vanilla extract

For the Cupcake Batter:

• 1 cup (135 g) all purpose einkorn flour
• 1/3 cup (30 g) unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 3/8 tsp Celtic sea salt
•                   —-
• 1 Tbsp ground flaxseed
• 2 Tbsp filtered water
• 1/3 cup (80 ml) plant-based milk
• 1/2 cup (120 ml) maple syrup
• 1/4 cup (60 ml) coconut oil, melted
• 2 tsp apple cider vinegar
• 2 tsp pure vanilla extract

Optional:

• cocoa powder and/or unsweetened coconut shreds to decorate

Preparation:

For the chocolate frosting, heat cacao butter and coconut oil in a double boiler or water bath. Drain cashews, rinse, and drain again. Put all the frosting ingredients into your high speed blender, and blend for about 2 1/2 minutes until creamy and smooth. Scrape the chocolate cream into the bowl of your stand mixer. It already tastes so delicious, so try to keep your fingers out! If you plan on using a hand mixer, pour into your regular large mixing bowl. Let chill in the fridge for about an hour, and then pop into the freezer for another 15-25 minutes. Set a timer and keep checking, because you don’t want it frozen or hard, just very cold. While you’re waiting, prepare the batter for the cupcakes.

Preheat the oven to 350°F (175°C) and place 12 paper liners into a muffin pan.

In a large bowl stir together flour, cocoa, baking soda, and salt. Set aside.

Make a flax egg by mixing flaxseed with water, and let it thicken for about 10 minutes. In a different bowl, thoroughly combine the wet ingredients, including the flax egg, then pour them into the bowl with the dry ingredients. Carefully stir until everything is just combined, then evenly fill the paper liners with the batter. They should be no more than half way filled. Pop in the oven and bake for about 15 minutes. When they are done, set aside and let cool at room temperature.

When the frosting is ready, the sides will have started to freeze to the bowl and it should be cold all the way through but not hard. At that point, it’s ready to be whisked until very fluffy and light. Decorate the cupcakes with the frosting as usual. Optionally, you can sieve cocoa powder over the chocolate beauties and as an accent sprinkle coconut shreds on top.

Notes:

• You can use this chocolate frosting for a cake as well.
• The time the frosting should stay in the freezer highly depends on the size of the bowl and the surface area. The bigger the bowl the shorter the time.
• I love the fact that they don’t melt away at room temperature.
• You can use the liquid part of the coconut milk for smoothies or a delicious Mango Ginger Lassi