Get ready to taste the best chocolate cupcake ever! They are super moist and airy with a flavor that’s oh so divine. Be prepared to make more than one batch because these little guys are really addictive. I’ve made these cupcakes with cane sugar, dates puree, banana puree and coconut sugar and they all taste great, although cane sugar would be the best option if you are trying to make cupcakes that tastes just like traditional cupcakes. So feel free to use your favorite sweetener but by all means resist the urge to add non-dairy milk instead of water and vinegar, trust me you will be pleasantly surprised in the end.
3/4 cup raw sugar or your favorite sweetener
3/4 cup water
2 tablespoons + 2 teaspoons raw cacao powder
1/4 cup almond oil
3/4 teaspoon vanilla extract
3/4 teaspoon baking soda
3/4 teaspoon distilled white vinegar
1/2 teaspoon sea salt
When you’re done filling up the liners just pop them in the oven and bake at 350 degrees F (175 degrees C) for about 20 minutes or until the toothpick comes out clean.
Fill the batter about 2/3 full
Remove them from the oven and let them cool down to room temperature.
Once they’ve cooled down you can use a piping bag, an off-set spatula or a butter knife to frost the cupcakes with creamy chocolate frosting and sprinkle with your favorite toppings. The following videos show some of the different ways to frost a cupcake.
Sprinkling some chocolate shavings on top.
Everything’s better with a cherry on top
You can find my creamy chocolate frosting recipe here. Enjoy your delicious truly guilt-free treats!
