Double chocolate cupcakes

Double chocolate cupcakes

Dairy free, gluten free, nut free, vegan

By
From
The Healthy Convert
Makes
12
Photographer
Elisa Watson, Jeremy Butler

Ingredients

Quantity Ingredient

Cake

Quantity Ingredient
2 teasapoons chia seeds
110g rapadura sugar
135g gluten-free plain flour
45g cacao powder
3/4 teaspoon baking powder
3/4 teaspoon bicarbonate of soda
1/2 teaspoon ground sea salt
90ml coconut cream
80g appleasauce
3 teaspoons vanilla extract
125ml boiling water

Caramel

Quantity Ingredient
210g soft medjool dates, pitted and roughly chopped
1/4 teaspoon ground salt

Icing

Quantity Ingredient
50g rapadura sugar
210g orange sweet potato pureé (see note)
50g cacao powder
15g arrowroot starch
1 teaspoon vanilla extract
70g reserved caramel
20g coconut butter, melted

Method

  1. Preheat the oven to 175°C (155°C fan forced). Line a 12-hole standard muffin tin with silicone cupcake liners.
  2. In a small bowl, thoroughly mix the chia seeds and 30 ml water. Set aside to become gelatinous.
  3. Whisk sugar, flour, cacao powder, baking powder, bicarbonate of soda and salt in a large bowl to combine. Mix coconut cream, applesauce, vanilla extract, boiling water and chia mixture in a separate bowl. Add the wet ingredients to the dry and mix until just combined. Divide the mixture evenly into the prepared silicone liners until they are three-quarters full.
  4. Bake for 30–40 minutes or until a skewer inserted in the centre of a cupcake comes out with a few moist crumbs attached.
  5. Stand the cupcakes in the tin for 5 minutes before turning them out, top-side up, onto a wire rack to cool completely.
  6. Once cool, cut a deep circle into the top of each cupcake using the bottom of a small piping tip. Reserve the cutouts for a chef’s snack.
  7. To make the caramel, blend the dates and sea salt in a food processor until small pieces remain. Slowly add 60 ml water until a thick caramel has formed. Set aside 70 g of the caramel for icing. Use the remaining caramel to fill the hole in each cupcake.
  8. For the icing, mix all the ingredients in a highspeed blender or food processor until smooth and thick. Transfer the icing to a large bowl, cover with plastic wrap and refrigerate for 30 minutes to set.
  9. Prepare a large piping bag with a closed star tip. Fill the bag with icing and pipe onto the cupcakes.
  10. Serve and enjoy! The remaining cupcakes can be stored in an airtight container in the fridge for 1 week.

Note

  • For the orange sweet potato purée, steam or boil peeled orange sweet potato until tender. Drain and mash until a thick purée forms.
Tags:
wholefood
allergy-friendly
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