Everything-Free Chocolate Cupcakes by Feasting on Fruit
Makes 6
Cupcakes
1 cup pitted medjool dates (about 12)
1 cup water
1 cup oat flour
1/4 cup cacao powder (or cocoa powder)
1 tbsp baking powder
1/4 cup non-dairy milk (I used almond milk)
Frosting
1 cup pitted medjool dates (about 12)
2/3 cup non-dairy milk
2 tbsps cacao powder (or cocoa powder)
- Make the frosting first so it has time to chill. Add all the ingredients to a high-speed blender and blend on high until smooth. Chill for at least 2 hours.
- Preheat the oven to 350F.
- In a food processor, combine the dates and water. Process to form a paste.
- Add the cacao powder, baking powder, flour, and non-dairy milk. Process to combine. *Alternatively, you could blend the dates, water, and non-dairy milk in a blender and mix it with the dry ingredients in a bowl if you don’t have a food processor.
- Spoon the batter into 6 lined or oiled muffin tins. Fill them 3/4 of the way, and smooth the tops.
- Bake at 350F for approximately 22 minutes.
- Remove from the pan and let them cool on a cooling rack.
- Once they are completely cool, frost them with the chilled frosting.
- Store frosted cupcakes in the fridge.
Courtesy of Feasting on Fruit
#theinspiredkitchen
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Love these! What a great recipe, will have to try them