These vegan and gluten-free cupcakes remind me of that old song lyric, "Make new friends, but keep the old." I've got my old friend cake and my new pal chia pudding. I like them both, and I thought it was time to bring them together. I personally love salted coconut frosting and could stand to make this one even saltier. Play around with the salt to suit your buds, just make sure to get it right before you let the pudding set in the fridge, as it will be hard to stir it after that.
Provided by Jessica Murnane
Categories HarperCollins Cupcake Dessert Vegan Wheat/Gluten-Free Dairy Free Coconut Grains Seed Maple Syrup Chocolate
Yield Makes 12 cupcakes
Number Of Ingredients 20
Steps:
- Make the frosting:
- Combine the coconut milk, dates, and salt in a blender and blend until the mixture is smooth. This might take a few minutes. If end up with small bits of dates, that's OK. But you don't want to see chunks or even white slivers of the coconut milk. The color should be a very light tan. Taste, and if you want to add more salt, do it now and then blend for a few more seconds (I really like the saltiness a teaspoon brings). Pour the mixture into a medium jar or container with a lid. Stir in the chia seeds. Put the frosting in the fridge, covered, for at least 6 hours (overnight is best).
- For the cupcakes:
- Preheat the oven to 350ºF. Line a standard cupcake pan with 12 paper liners.
- In a small bowl, combine the almond milk and apple cider vinegar. In another small bowl, make a flax egg: Mix the flax meal and water together. Let both the almond milk mixture and the flax egg rest for at least 10 minutes.
- In a large bowl, whisk together the flours, cocoa powder, baking powder, baking soda, and salt.
- Combine the vanilla, maple syrup, flax egg, and almond milk mixture in a bowl. Add the wet ingredients into the dry and stir to combine. Do not overstir. Pour in the coconut oil and chocolate chips and give it a few more stirs, until just combined.
- Fill each cupcake liner with 1/4 cup of the batter. Bake for 18 to 20 minutes or until a fork or toothpick inserted in the center comes out clean.
- Let your cupcakes cool on a wire rack if you have one. When they're completely cool, top them with the frosting. Sprinkle a few more chocolate chips on top.
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Kerrie Robinson
[email protected]I can't wait to try this recipe!
Qeadrr Dterttt
[email protected]These cupcakes are a bit time-consuming to make, but they're worth it.
Muhammad Tehseen
[email protected]I've made these cupcakes several times and they're always a hit.
Sharriona Halley
[email protected]These cupcakes are perfect for a special occasion. They're beautiful and delicious.
Cory Nelson
[email protected]I'm not a fan of chia pudding, but I actually really liked the frosting on these cupcakes.
Awais Akram
[email protected]These cupcakes were a bit too sweet for me, but my kids loved them.
Amir Sadat
[email protected]I love the combination of the chocolate cupcakes and the salted chia pudding frosting. It's a perfect balance of sweet and salty.
Bhagwan Das
[email protected]These cupcakes are so moist and chocolatey. I'll definitely be making them again.
Nabulwala Sharon
[email protected]The frosting was a bit too salty for my taste, but the cupcakes themselves were delicious.
Hollie Reed
[email protected]I'm not a big baker, but these cupcakes were easy to make and turned out perfect.
Abhay Gaming
[email protected]These cupcakes were a hit at my party! The salted chia pudding frosting was a unique and delicious touch.