Double Chocolate Vegan, Gluten-Free Cupcakes
These cupcakes are incredibly moist and extraordinarily delicious. Gluten-free, vegan and nearly entirely sin-less these amazing bite size treats will satisfying your biggest chocolate cravings and surprise any health food critic.
- 1 cup almond milk
- 1 teaspoon apple cider vinegar
- 1/3 cup Sweet Leaf stevia-raw sugar blend.
- 1/3 cup coconut oil
- 1 teaspoon vanilla extract
- 1 cup Pamela's gluten-free baking blend
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dark, vegan chocolate
- 1/4 cup almond butter
- 1 Tbsp coconut oil
- 2 Tbsp almond milk
Preheat oven to 325 degrees. Combine almond milk, vinegar, sugar coconut oil and vanilla in a small bowl. In a large bowl, combine flour, cocoa, baking soda and salt. Mix the dry and wet ingredients and immediately pour into muffin molds and bake for 12-16 minutes (for mini muffins).
In a double boiler. Combine chocolate, almond butter, coconut oil and almond milk. Heat until chocolate is melted and you have achieved a smooth texture.
Once the cupcakes are ready, allow them to cool and dip them into the warm frosting.