These cupcakes are light, fluffy and the peanut butter frosting makes them extra decadent.
- 200g gluten free plain flour
- 30g raw cacao or cocoa powder
- 40g solid coconut oil
- 200g coconut sugar
- 50ml chickpea water from a can
- 100ml Califia Farms Chocolate Coconut Almond Blend
- 2 tbsp of maple syrup
- 1 tsp of bicarbonate of soda
- 1/2 tsp of baking powder
- 1 tsp of vanilla extract
For the Peanut Butter Frosting:
230g of icing sugar
113g of vegan butter (room temperature)
250g of smooth and runny peanut butter
1/2 tsp of vanilla extract
Preheat the oven to 180 degrees Celsius. Line a muffin tray with muffin cases.
In a large bowl, mix together the flour, raw cacao, coconut sugar, bicarbonate of soda and baking powder. Melt the coconut oil (I usually place it in the microwave for 1 minute) and add it to a bowl together with the chickpea water, maple syrup vanilla extract and Califia Chocolate Coconut Almond Blend. Mix everything together and pour into the flour mix. Combine all the ingredients together. Pour the muffin mixture into the cases, about 2 tbsp in each case. Bake in the oven for 25 minutes. Remove from the oven and leave the muffins to cool in their tray for at least 10 minutes to firm up. Transfer the muffins to a cooling rack and let them cool down completely for another 30-40 minutes.
To make the frosting, add the vegan butter and peanut butter to a large bowl. Using an electric whisk start whisking everything together until smooth and creamy. Gradually add in the icing sugar, keep adding the icing sugar and keep whisking until is all incorporated and the consistency is getting thicker. Pipe or spread the butter cream on top if your cupcakes and enjoy!