Double Chocolate Cupcakes With Salted Chia Pudding Frosting
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
50
Spice
37
Sweetness
57
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 tsp
Sea Salt5 tbsps
Chia Seed1 tbsp
Apple Cider Vinegar1 tbsp
Flax Meal3 tbsps
Water1 cup
Brown Rice Flour1 cup
Cocoa Powder1 tsp
Baking Soda2 tsps
Vanilla Extract1 cup
Maple Syrup (real)1 cup
Coconut Oil (melted)Directions:
1
Make the frosting: Combine the coconut milk, dates, and salt in a blender and blend until the mixture is smooth
2
This might take a few minutes
3
If end up with small bits of dates, that's OK
4
But you don't want to see chunks or even white slivers of the coconut milk
5
The color should be a very light tan
6
Taste, and if you want to add more salt, do it now and then blend for a few more seconds (I really like the saltiness a teaspoon brings)
7
Pour the mixture into a medium jar or container with a lid
8
Stir in the chia seeds
9
Put the frosting in the fridge, covered, for at least 6 hours (overnight is best)
10
Combine the coconut milk, dates, and salt in a blender and blend until the mixture is smooth
11
This might take a few minutes
12
If end up with small bits of dates, that's OK
13
But you don't want to see chunks or even white slivers of the coconut milk
14
The color should be a very light tan
15
Taste, and if you want to add more salt, do it now and then blend for a few more seconds (I really like the saltiness a teaspoon brings)
16
Pour the mixture into a medium jar or container with a lid
17
Stir in the chia seeds
18
Put the frosting in the fridge, covered, for at least 6 hours (overnight is best)
19
For the cupcakes: Preheat the oven to 350ºF
20
Line a standard cupcake pan with 12 paper liners
21
In a small bowl, combine the almond milk and apple cider vinegar
22
In another small bowl, make a flax egg: Mix the flax meal and water together
23
Let both the almond milk mixture and the flax egg rest for at least 10 minutes
24
In a large bowl, whisk together the flours, cocoa powder, baking powder, baking soda, and salt
25
Combine the vanilla, maple syrup, flax egg, and almond milk mixture in a bowl
26
Add the wet ingredients into the dry and stir to combine
27
Do not overstir
28
Pour in the coconut oil and chocolate chips and give it a few more stirs, until just combined
29
Fill each cupcake liner with 1/4 cup of the batter
30
Bake for 18 to 20 minutes or until a fork or toothpick inserted in the center comes out clean
31
Let your cupcakes cool on a wire rack if you have one
32
When they're completely cool, top them with the frosting
33
Sprinkle a few more chocolate chips on top
34
Preheat the oven to 350ºF
35
Line a standard cupcake pan with 12 paper liners
36
In a small bowl, combine the almond milk and apple cider vinegar
37
In another small bowl, make a flax egg: Mix the flax meal and water together
38
Let both the almond milk mixture and the flax egg rest for at least 10 minutes
39
In a large bowl, whisk together the flours, cocoa powder, baking powder, baking soda, and salt
40
Combine the vanilla, maple syrup, flax egg, and almond milk mixture in a bowl
41
Add the wet ingredients into the dry and stir to combine
42
Do not overstir
43
Pour in the coconut oil and chocolate chips and give it a few more stirs, until just combined
44
Fill each cupcake liner with 1/4 cup of the batter
45
Bake for 18 to 20 minutes or until a fork or toothpick inserted in the center comes out clean
46
Let your cupcakes cool on a wire rack if you have one
47
When they're completely cool, top them with the frosting
48
Sprinkle a few more chocolate chips on top