Ingredients
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- 2 cups organic all-purpose flour
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 1/2 cup organic natural sugar
- 1/2 teaspoon sea salt
- 2 tablespoons, cacao powder
- 1 cup cashew milk or other non-dairy milk of your choice
- 1/2 cup applesauce
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable or canola oil
- 1 tablespoon plus 1 teaspoon Lorann Red Velvet Bakery coloring gel or red fool coloring as needed to get the desired color
- 1 cup dark chocolate chips
- Chocolate Coconut Cream Frosting
- 1 can cold coconut milk
- 1 tablespoon cacao powder
- 1/2 cup powdered sugar
- mini dark chocolate chips to garnish tops of cupcakes
Instructions
- Preheat oven to 350 degrees and place cupcake liners into cupcake pan.
- In a large mixing bowl, place dry ingredients and whisk (Affiliate Link) to remove any lumps.
- Add the wet ingredients and mix with a hand mixed until completely smooth.
- Fill each mold just below the top, almost full.
- Bake for 25 to 30 minutes or until when touched with your finger cupcake springs back.
- Remove and cool before frosting.
- While cupcakes are baking...
- Carefully open can of cold coconut milk and scoop out the solid cream and place into small mixing bowl. Save the liquid for adding to smoothies.
- Add the cacao powder and powdered sugar, sifting through a fine mesh strainer to remove any lumps.
- Mix using a hand mixer until smooth and creamy.
- Frost each cupcake with 2 to 3 tablespoons of frosting and garnish with a sprinkling of mini dark chocolate chips.
- If you have any frosting left over, store in airtight container in the fridge, it make a great dip for fresh fruits
Nutrition
- Serving Size: 1 Cupcake
- Calories: 247
- Sugar: 26.4
- Sodium: 210.5
- Fat: 10.1
- Saturated Fat: 6.6
- Carbohydrates: 39.3
- Fiber: 1.3
- Protein: 2.9
- Cholesterol: 1.4