Deeply rich chocolate cupcakes with luscious chocolate frosting.
3 tablespoons ground flaxseeds and 9 tablespoons water (whisked well)
2 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup cane sugar
1/4 cup cocoa (I used Hershey’s)
1/2 teaspoons kosher salt
1 teaspoon coffee granules (I used Nescafe)
1/3 cup canola oil
1/3 cup applesauce
1/4 cup maple syrup
2 tablespoons apple cider vinegar
2/3 cup hot water
For the frosting:
4 oz vegan butter (I used Earth’s Balance)
2 cups organic confectioner’s sugar
1 tablespoon non diary milk (I used Almond)
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
Peppermint Dust, if desired, by blitzing a few candy canes in your food processor.
Pre heat the oven to 350F
Line a 12 cup muffin tray with paper liners
In a small bowl mix together the ground flaxseeds and water together, whisk with a fork and set aside.
In a large bowl mix the flour, sugar, cocoa, salt, baking powder, baking soda and coffee granules together.
In another bowl whisk together the flax eggs, oil, applesauce, maple syrup, apple cider vinegar and hot water.
Add the wet ingredients into the dry and gently mix to combine. If the batter is stiff, add a tablespoon more hot water.
Spoon the batter into the prepared cupcake liners just a little more than half way full. Place into the oven on the middle rack of the preheated oven.
Bake for approximately 18 – 20 minutes. To test their readiness gently press down on the center of the cupcake, if the cupcake bounces back completely they are done. Remove from oven and allow to cool for 5 minutes, then transfer to a baking rack to cool completely before frosting.
To make the frosting:
Place all the ingredients in a large bowl, use a handheld electric mixer or wooden spoon, mix until creamy. If the mixture is too thick add a little more non dairy milk, if it’s too thin add a little more confectioner’s sugar.
When the cupcakes are thoroughly cool top with frosting and sprinkle over peppermint dust.