Servings: 18
Calories: 247kcal
Ingredients
- 2 cups organic all-purpose flour
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 ½ cup organic natural sugar
- ½ teaspoon sea salt
- 2 tablespoons cacao powder
- 1 cup cashew milk or other non-dairy milk of your choice
- ½ 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
- ½ 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 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: 1Cupcake | Calories: 247kcal | Carbohydrates: 39.3g | Protein: 2.9g | Fat: 10.1g | Saturated Fat: 6.6g | Cholesterol: 1.4mg | Sodium: 210.5mg | Fiber: 1.3g | Sugar: 26.4g
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