Sometimes you just have to do your sweet tooth a favor, and by favor, I obviously mean indulge its cravings and drown it out in chocolate. That’s pretty much the deal with anything that is triple chocolate, like these triple chocolate cupcakes. I made them for a family gathering, because I wanted to accommodate everyone’s dietary restrictions, even if cupcakes typically fall outside of a diet. And, the beauty of these cupcakes is that, even though they are dairy and gluten free, they are awesome!Triple Chocolate Cupcakes
adapted from Elana’s Pantry, which is an amazing resource for anyone exploring GF baking
Here’s the thing, with gluten free baking you might come across ingredients that seem a little “ehh” or just plain weird. Frankly that is how I felt about the coconut flour, mainly because the smell and taste of coconut reminds me of a bottle of Banana Boat, but this high in fiber flour has no such smell or taste. So fear not!
Moving on… In a medium size bowl combine the coconut flour and coca powder, salt and baking soda.
In a separate and larger bowl, blend the oil, eggs and agave. Then slowly add the dry ingredients to the wet, and add the chocolate chips.
Scoop about 1/4 cup of batter into muffin wrappers and bake in a 375 degree oven for 20 minutes. Check with a toothpick to make sure they are done and fully baked.
While the beautiful and very chocolatey cupcakes are cooling, get to work on the frosting.Vegan Chocolate Frosting
3/4 cup dairy-free spread (Earth-Balance is also soy-free)
2 2/3 cups powdered sugar
6 tbs unsweetened cocoa powder
2 tsp vanilla extract
In a medium sized bowl mix the coca powder, and powdered sugar over the spread with a spoon. Add the vanilla and then use a blender to fully incorporate and achieve the soft, whipped consistency of butter cream, you know without the butter.
Pour yourself a big, BIG glass of milk/soy milk/rice milk/almond milk and enjoy!