Cupcakes - Black Bottom Cupcakes

Makes 12 cupcakes

 

Ingredients:

 

12 muffin tins fitted with liners

 

"Cream Cheese" Filling:

 

1/4 cup thick coconut milk

3/4 cup cashew butter

2 Tbsp maple syrup

1/4 tsp cider vinegar or lemon juice

1/16 tsp sea salt

1/2 tsp pure vanilla extract

1/4 cup vegan dark chocolate chips

 

 

Cake:

 

3/4 cup Gluten Free All Purpose Flour

2 Tbsp cacao powder or unsweetened cocoa powder

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp sea salt

3/4 cup packed soft Medjool dates, pitted, soaked in water for 30 minutes and drained

2 Tbsp cashew butter

1 tsp pure vanilla extract

1 cup filtered water

1 Tbsp apple cider vinegar

 

 

For topping:

 

1/2 cup dark chocolate chips

 

 

For Frosting:

 

1/2 cup full-fat coconut milk

1/4 cup raw cashew butter

2 Tbsp maple syrup

1 tsp pure vanilla extract

pinch sea salt

1/4 cup plus 1 Tbsp coconut butter, warmed to liquid

 

 

For Topping:

 

dark chocolate chips

 

 

Directions:

 

Set the rack in the middle of the oven, preheat it to 350 degrees, and line a 12-hole muffin tin with liners.

To prepare the cream cheese, blend all the components until they are smooth and safe.

In a sizable basin, thoroughly mix flour, cocoa powder, baking soda, baking powder, and sea salt.

In a blender, combine dates, water, cashew butter, and vanilla extract; blend until smooth. Whisk the blended mixture into the flour mixture until thoroughly combined. Add the cider vinegar and whisk until bubbles appear.

After filling the prepared tins to 3/4 capacity with cake batter, generously pour a heaping tablespoon of filling onto each cake.

 

Put the cakes in the oven and bake for about 20 minutes, or until they are set and a toothpick put into the centre comes out virtually clean. Take it out of the oven and allow it to cool fully.

All of the ingredients for the frosting should be combined in a high-speed blender and blended until very smooth. Transfer into a bowl and refrigerate until it reaches the consistency of stiffly whipped cream, which may require up to 45 minutes, depending on the temperature. When it's ready, refrigerate until the right time to frost.

 

Using a pastry bag, fill it with frosting and pipe it onto the cupcake tops. Add some chocolate chips on top, then dig in!

 

Cupcake leftovers can be kept in the fridge for up to a week.

Make sure you use a brand of thickened coconut milk, such as Thai Kitchen's coconut cream or milk. Not the runny part, but the thick bit from the top of the can is what you want.

 

You can replace the gluten-free flour 1:1 with organic whole wheat pastry flour if you choose not to make these gluten-free.

  

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