I’m sorry it took so long. I know you’ve all been waiting for me to post the recipe for my vegan chocolate cupcakes. Well, the wait is over. I thought Halloween was a great occasion to share with you the recipe for these scrumptious little guys, and to keep things spooky we are going to turn them into ghosts.
Boo! Did I scare ya?
Now tell me they don’t look delicious. You know how I know that they taste good (well apart from being obsessed with these cupcakes for years now and eating at least 3 of them in one sitting)? My younger siblings who are some of the toughest food critics I know never guessed that these cupcakes are “healthy”. And I gotta tell you it’s not that easy to trick them.
In addition to being vegan, these chocolate cupcakes are also gluten-free. Why you ask? Well, because I haven’t been eating gluten since my dad and I did our cleanse in May and because that has been one of the best decisions I’ve ever made for my health. It’s also quite nice not feeling bloated after having one little cupcake.
Can we talk about the frosting now? No, not about the fact that I suck at frosting cupcakes. I already know that. Let’s talk about how to achieve a fluffy and creamy frosting without using any dairy. I used to think that it was impossible, until I came across a recipe for whipped cream made with coconut milk. After a few failed attempts, I finally mastered the vegan whipped cream recipe. So when I was deciding what frosting I should make for these cupcakes, it was a no-brainer.
Since it’s Halloween in just a few days, I decided that we are going to make these vegan chocolate cupcakes look like ghosts. I know, I know. I am super “creative”. When it comes to Halloween food, I like to keep it simple. Just look at the healthy Halloween treats I made last year. You can’t find recipes that are easier than these!
All you need to create the eyes and mouth for your ghost are some chocolate chips or cacao nibs (I used cacao nibs for my ghosts). Super easy!
I really hope you give these vegan chocolate cupcakes a try, and I’m absolutely certain you will fall in love with them just like everyone in my family did. I just have one request. Please don’t send my brother and sister this blog post. I don’t want them to find out that they’ve been eating “healthy” cupcakes all this time. Let’s keep it between us. Deal?
Click HERE for my recipe for vegan whipped cream.
- 1½ cup brown rice flour (can also use oat or spelt flour)
- 1 cup coconut sugar
- 1 cup almond milk (or any other non-dairy milk)
- ⅓ cup melted coconut oil
- ⅓ cup cocoa powder (or cacao powder)
- 1 tbsp vanilla
- 1 tsp baking soda
- pinch of salt
- Preheat oven to 350C and line the cupcake pan.
- In a large bowl, combine almond milk, coconut oil, vanilla and coconut sugar. Beat with a handheld mixer for 1 minute.
- Sift the dry ingredients into the liquid ingredients. Mix with a spoon until all ingredients are well combined.
- Place batter into the cupcake liners, filling them up about ⅔ of the way.
- Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
- Frost using your favourite vegan frosting recipe. I used my vegan whipped cream.