Double Chocolate Cupcakes

Vegan Double Chocolate Cupcakes are a decadent delight, boasting a rich cocoa-infused batter filled with dairy-free chocolate chips for an indulgent twist. These cruelty-free cupcakes achieve the perfect balance of moistness and fudginess, providing a luscious chocolate experience without any animal products. The double chocolate goodness not only satisfies sweet cravings but also demonstrates the delectable possibilities of vegan baking, proving that plant-based treats can be just as irresistible as their non-vegan counterparts.

Ingredients:

1. 1 ½ Cup Gluten Free Oat Flour⠀
2. ½ Tsp Pink Salt⠀
3. ½ Tsp Baking Powder⠀
4. 1 Tsp Baking Soda⠀
5. ¾ Cup Coconut Sugar⠀
6. ½ Cup + 2 Tbsp Cacao Powder⠀
7. 2 Tsp Sprouted Potato Starch (sub tapioca or arrowroot starch… just increase to 3 tsp)⠀
8. 1 Tsp Vanilla⠀
9. 1 Cup + 2 Tbsp Plant Based Mylk ⠀
10. 1 Tbsp Apple Cider Vinegar⠀
11. ½ Cup Melted Coconut Oil⠀
12. ¼ Cup Melted Seed Butter (sun butter, wow butter, pumpkin seed butter or nut butter)⠀
13. ¼ Cup Mini Vegan Chocolate Chips (optional)⠀
14. 3 Tbsp Maple Syrup
    
    
    

Instructions:

• Preheat oven to 350 Degrees F and line cupcake tins with cups.⠀
• Prepare vegan butter mylk, whisk together the plant based mylk and apple cider vinegar and set aside for 15 minutes.⠀
• In a large bowl combine dry ingredients.⠀
• In a large bowl cream together all wet ingredients.⠀
• Slowly add dry ingredients to wet ingredients.⠀
• Fold in chocolate chips.⠀
• Fill cupcake cups with cupcake batter, ¾ of the way.⠀
• Bake for 23-25 minutes.⠀
• Let cool.⠀
• Ice with vegan butter cream once cool.
  
  
  

Vegan Butter Cream:

• 3 Cups of Icing Sugar, ¼ Cup + 2 Tbsp Softened Coconut Oil or Vegan Butter
• ½ Cup + 2 Tbsp Cacao Powder
• 2 Tsp Vanilla, and ¼ Cup of Vegan Mylk (add the mylk in gradually to determine how much you need).
• Whip all ingredients together until smooth.⠀