These easy healthy chocolate cupcakes are fluffy and light, and significant protein and fiber. An easy one bowl recipe to make a chocolate cupcake from scratch that is dairy free, eggless and gluten-free.
Measure out aquafaba (liquid from a can of unsalted chickpeas or garbanzo beans) OR use unsweetened apple sauce.
Line cupcake pan with 12 paper liners.
Activate your milk by adding lemon juice to it and let it sit for 5 minutes.
Make cake
To the large mixing bowl, add wet ingredients and sugar, and mix until combined. Mix for at least three minutes to be sure the sugar is fully dissolved.
1 cup dairy-free milk, 1 tablespoon lemon juice, ⅓ cup pumpkin puree, canned, 3 tablespoon aquafaba, the liquid from a can of chickpeas, 2 teaspoon vanilla extract, 1 cup organic cane sugar
Then add the dry ingredients and mix until combined.
1 ½ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 tablespoon coffee, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt
Distribute the batter evenly into 12 cupcake liners using a medium cookie scoop.
Bake cupcakes for 18 minutes. Or until tester comes out clean for all of them.
Let them cool for a ten minutes in pans, then put cupcakes on cooling rack and allow to cool completely before frosting.
Make frosting
Add powdered sugar, cocoa powder, vegan butter, vanilla extract and 2 tablespoon of the milk to a large mixing bowl. If butter is cold, microwave it for 10 seconds to soften.
2 cups organic powdered sugar, ½ cup unsweetened cocoa powder, ⅓ cup butter, 2 teaspoon vanilla extract, 5 tablespoon dairy free milk
Use a hand-mixer or an electric mixer to combine. Add the remaining milk gradually until you have a creamy consistency. You can add more or less milk, but be careful, it can turn too liquidy very fast.
Add frosting to a frosting bag with your chosen tip.
Frost cupcakes
Store
To store cupcakes in the freezer for a month, pack them unfrosted in a sealed container.Once frosted, the cupcakes are fine at room temperature for about 3 days and then they begin to dry out.
Video
Notes
1.Since veggie puree is lighter than oil, it is much easier to get those air bubbles in your batter creating a moist fluffy texture.2.You will not taste any veggie puree.3.The veggie puree can be pumpkin puree, sweet potato puree, butternut squash puree or even zucchini puree. You can get quality versions of these canned, or if you don't mind the extra step, use fresh by steaming the vegetable and pureeing in a food processor.4. To make Chocolate Peppermint Cupcakes add ¼ teaspoon peppermint extract to the batter and and ⅛ teaspoon to the frosting to make festive peppermint cupcakes. Taste-test both to be sure the flavor is pepperminty enough for you. Frost with white and top with peppermint candy.5.Nutrition is per unfrosted cupcake.