Your Shopping Basket is Empty

Double Chocolate Cupcakes

Healthy Chocolate Cupcakes with Chocolate Frosting

These cacaolicious cupcakes are everything you could want in a dessert...fluffy, rich, chocolatey and delicious. On top of all that they are completely vegan, gluten free and refined sugar free (but you would never guess!). 

Serves 10 


Dry ingredients:
4 heaped tbsp Aduna Super-Cacao Powder
1/2 cup oat flour 
1/2 cup brown rice flour
1/2 cup coconut sugar
2 tbsp ground almonds
2 tbsp milled flax seed
1 tsp bicarbonate of soda
1/2 tsp salt

Wet ingredients:
3/4 cup unsweetened almond milk
3 tbsp apple puree
3 tbsp melted coconut oil 

For the frosting:
2 tbsp Aduna Super-Cacao Powder
the flesh of 1 very ripe avocado
7-8 Medjool dates, pitted and chopped into small pieces 
3 heaped tbsp almond butter

Toppings: (optional) 
Fresh strawberries 


Start by preheating the oven to 180C and grease the cupcake tins with a little coconut oil. 

Make the oat flour by placing the oats in a food processor and blending until a flour like consistency forms. In a bowl, add all the dry ingredients together and mix until fully combined.

In a separate bowl, whisk together the wet ingredients, then pour the wet mixture over the dry mixture, gently stirring everything together. Do not over mix as this will result in a heavier consistency. Let the batter sit for 5 minutes and do not mix again after this point.

Spoon the batter into the cupcake moulds, being careful not to overfill them as they will rise during baking. Try not to press the batter down, just gently level it with the back of a spoon or a spatula.

Bake in the oven for 18-20 minutes (a knife should come out clean if you put it through the middle). 

While the cupcakes are in the oven, start making the frosting. Simply place all the frosting ingredients in a food processor and blitz until a smooth consistency forms (you may need to stop and scrape the mixture from the sides a few times). 

Once the cupcakes are baked, transfer them to a cooling rack. Once they are completely cooled, use a spatula to spread the frosting over each cupcake and top with your toppings of choice. 

Store in an airtight container in the fridge for up to 5 days.


Recipe by Happy Skin Kitchen