Best Plant Based Chocolate Cupcake Recipe
Cupcakes have become a birthday tradition in my house (mostly because our girls prefer them over traditional cake). We always have so much fun discussing what flavor we want for our special days & the talk often starts weeks if not months before the actual day comes.
My husband requested chocolate cupcakes this year, so I delivered with these yummy plant-based beauties! They are a much healthier option than traditional cakes and so quick and easy to make. My husband even said this batch/recipe was the best I’ve ever made, so I thought I should share.
I always recommend using organic ingredients if possible!
Vegan Chocolate Cupcake Blender Batter
-3 c. Oats
-2 c. Plant Milk
-1/4 c. Cashews
-1/2 c. Maple syrup
-1/2 c. Cacao powder
-1 tbsp baking soda
-1 tbsp. Vanilla extract
-1/2 tsp. Himalayan pink salt
Preheat oven to 375. Put all ingredients in a blender on high until smooth. Pour into liners in a muffin tin and bake for 25 minutes. Cool before frosting.
Vegan Chocolate Icing
-4 c. Powdered Sugar
-4-5 tbsp plant or nut milk
-3 tbsp vegan butter, highly recommend miyokos creamery
-2 tbsp cacao powder
-2 tbsp vanilla extract
Whip all ingredients in a mixer or with a hand mixer in mixing bowl on high until a smooth frosting-like consistency. An extra dash of plant milk may be necessary!
Which do you prefer? Cake or cupcakes?