Decadent Quadruple Chocolate Veggie Cupcakes
Just when I thought I couldn’t add any more chocolate to my vegan/gluten-free cupcakes, I did! These vegan cupcakes incorporate cocoa powder and chocolate chips in batter with more chocolate chips nestled into the melted chocolate frosting. Oh my!
Directions: Sift together into large bowl 1/2 cup blanched fine almond flour, 1 cup oat flour, 3/4 cup gluten-free baking flour, 1 tsp baking powder, 1/2 tsp salt and 3/4 cup cocoa powder. Blend on high speed in food processor or blender until very smooth and airy 1 large ripe mashed avocado, 1/2 cup finely grated zucchini with excess water squeezed our over sink, 7 Tbs + 1 tsp melted vegan butter, 1 1/2 Tbs vanilla, 1 1/4 cup beet sugar and 1 cup water. Add the wet ingredients into a well in the middle of the dry ingredients and stir with a wooden spoon or spatula until incorporated. In a small bowl, add 1 tsp baking soda into 1 Tbs apple cider vinegar. Let fizzle and then fold into batter. Add 1/2 cup Lily’s chocolate chips to batter. Scoop batter with ice cream scooper into lined muffin tins. Should make 12 cupcakes. Bake in preheated 350 degree oven 22-35 minutes (depending on your oven, I use a large toaster oven so baking time longer for me) until toothpick comes out clean. Let cupcakes rest for 5 minutes before placing cupcakes on cookie racks to cool. When cupcakes are mostly cooled, melt in microwave, 1/3 cup Lily’s chocolate chips, 2 Tbs vegan butter, 1 Tbs beet sugar, 1 tsp or so milk or cream of choice. I do this in 20 seconds bursts until melted, stirring between bursts. When completely melted, whisk until smooth and nestle as many chocolate chips as desired onto frosting. Refrigerate to set frosting. #vegandessert #healthydessert #vegan #glutenfree #dairyfree