Vegan Chocolate Cupcakes
Delicious chocolate vegan cupcakes covered in smooth, decadent chocolate mousse frosting.
Servings: 6
Ingredients
Dry ingredients
- 1.5 cups oat flour sifted (Gluten free if required)
- 1/4 cup cacao powder or 6-8tbs cocoa powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp baking powder
Wet Ingredients
- 1 cup dates
- 1/2 tsp vanilla extract
- 1/2 cup non-dairy milk
- 1 tbsp apple cider vinegar
frosting / "buttercream"
- 1 quantity vegan chocolate mousse recipe see notes
Instructions
- Add dates to a small bowl and cover with boiling water. Set aside to soak until super soft (around 15 minutes), then drain the dates and reserve 1/2 cup of the soaking water for later.
- Preheat oven to 180 degrees C (fan forced) and line a 6-hole cupcake tray (or two trays if doubling the recipe).
- Sift dry ingredients together in a large bowl and stir to combine.
- Add the soaked dates and 1/2 cup date water to a blender and blend until as smooth as possible. Then add the remaining wet ingredients and continue blending until smooth.
- Add the wet mixture to the dry ingredients and gently fold in until just combined.
- Spoon mixture evenly into the lined cupcake tray cases and bake for 20-30 minutes, or until a skewer inserted comes out clean.