¼ cup cocoa butter (melted - find the kind I use here)
¼ cup filtered water
¼ cup maple syrup
½ cup unsweetened applesauce
¼ cup unsweetened coconut milk (sub dairy free milk of choice)
½ teaspoon white vinegar (sub apple cider vinegar)
½ cup light flavored olive oil (sub coconut oil)
1 tablespoon vanilla extract
Frosting
½ cup cocoa butter (melted & cooled)
½ cup vegan butter, room temp (I like Earth Balance, soy free)
¼ cup maple syrup, room temp
1 teaspoon teaspoon vanilla extract
½ cup carob powder (sub cocoa powder)
Gluten Free Flour Blend*
1½ cups brown rice flour
½ cup white rice flour
½ cup potato starch
Instructions
Make Cupcakes
Preheat oven to 350 degrees and line 11 muffin tins with muffin liners, or grease & flour.
Whisk together 1 ½ cups gluten free flour, ½ cup carob powder (sub cocoa powder), 1 tablespoon arrowroot powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
Prepare flax eggs by combining 2 tablespoons flax meal + 5 tablespoons filtered water in a medium sized mixing bowl. Let set for 3-5 minutes.
Then add ¼ cup cocoa butter, ¼ cup filtered water, ¼ cup maple syrup, ½ cup unsweetened applesauce, ¼ cup unsweetened coconut milk, ½ teaspoon white vinegar, ½ cup olive oil, and 1 tablespoon vanilla extract. Whisk to combine.
Add wet ingredients to dry ingredients and stir/whisk until smooth and no lumps remain.
Divide batter evenly among muffin tin holders, about ¼ cup for each or until ~ ¾ of the way filled.
Bake on a center rack for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Let cool completely on a cooling rack. In the meantime, prepare the frosting.
Make Frosting
Add ½ cup cocoa butter, ½ cup vegan butter, ¼ cup maple syrup, and 1 teaspoon vanilla extract to a medium sized mixing bowl or stand mixer.
Beat until smooth, about 1 minute. Then, add ½ cup carob powder (sub cocoa powder) and beat on low until the carob powder is incorporated. Turn to medium/high and beat until fluffy, about 2-3 minutes.
Once cooled, frost cupcakes and top with sprinkles (optional). Serve immediately.
Notes
*Prep time does not include cooling time. *Best when fresh, but leftovers can be kept covered at room temperature or refrigerated for 1-2 days. *Gluten free flour blend makes more than the recipe calls for. Store remaining flour covered in a cool dry area. *Some brands of sprinkles aren’t vegan friendly, so make sure to check before buying! *If adding sprinkles, add just before serving. I found that left overnight, the sprinkles started to “melt” into the frosting.
Recipe by Peach and the Cobbler - REAL food + Holistic Health + Self Love at https://www.peachandthecobbler.com/vegan-chocolate-cupcakes-gf/