• Janki T. Patel, PharmD

Mini Double Chocolate Cupcakes

Updated: Oct 6

Attention! Calling all chocolate lovers! This recipe is an all time winner! Its vegan (of course), naturally gluten-free, and contains no added oils or sugars. It is a complete whole food plant-based dream! And might I add, it's also decadent and absolutely rich in flavor. Just take my word for it. Make these please, you won't regret it. Okay?

Ingredients:

For the cupcakes:

1 cup quick cooking brown rice

1/2 cup + 2 tablespoons rolled oats

1.5 tBsp milled flax seeds

1.5 tBsp whole chia seeds

1 tsp salt

8-10 dates

1 cup of raw pecans

1/4 cup of cocoa powder

1.25 cups of water

1 tBsp apple cider vinegar

1 tBsp vanilla extract

1 tsp baking soda

Total Serving: 24 mini cupcakes

For the chocolate ganache: Total Time: 15 minutes

3 tBsp vegan chocolate chips

1 tBsp plant milk


Directions:

1) Preheat the oven to 350°F (176°C).

2) Start by making the flour. Add the brown rice into a high speed blender until it becomes a flour like consistency. Add this flour into a large mixing bowl.

3) Now in the blender, add the flax seeds and chia seeds and blend until it is flour like. Add this into the same mixing bowl.

4) Next, add the oats and blend until it turns into a flour. Leaving the oat flour in the blender, add, salt, pecans, cocoa powder, baking powder, and dates into the blender and blend until flour like. Add this into the same mixing bowl.

5) Add the water, apple cider vinegar, and vanilla extract into the mixing bowl and stir everything until fully combined.

6) Place the batter into the mini cupcakes mold baking tray. I use a non-stick tray to prevent the need to grease the tray.

7) Bake for 10 minutes.

8) For the frosting, melt in chocolate chips and plant milk in the microwave and dip the top of the baked cupcakes into the chocolate ganache.


Optional:

*You can omit the chocolate chip drizzle and instead combine 1/4 cup of cacao powder and ~1-2 tablespoons of plant milk of choice, ~1 tablespoon of maple syrup, and ~1 tablespoon of almond butter. Mix these together and use it as the icing drizzle.

*You can use raw cacao powder instead of cocoa powder.


Notes:

*The secret to creating the perfect fluffy texture and rise in these cupcakes is not allowing the apple cider vinegar to interact with the baking soda for longer than necessary (thank you science). For this reason, after completely combining the wet ingredients with the dry ingredients, try not to let the batter sit. Put it into the tray and bake it right away.

*You are able to play with the types of flour in this flexible recipe. All purpose, wheat, buckwheat, rice, quinoa, spelt, oat, almond flour are all options that can easily be substituted in this! Personally, these two flours made these cupcakes extra enjoyable.

*Brown rice flour has a sort of gritty texture. To combat this, I incorporate oat flour which has more of a gummy texture. The two combined are a perfect pair!

*If you don't have dates, 1/2 cup of cane sugar can be substituted. Although, the dates definitely allow for a delicious texture and its packed with iron/other nutrients! So, if you have it use the dates!

*You are able to skip the steps of making the flours. However, in effort to keep ingredients as fresh as possible and reduce package waste, I try to blend brown rice and rolled oats into flours myself.

*I used almond milk as my choice of plant milk.

*I tend to buy as organic as possible to reduce the impact of harmful pesticide use on the environment and its' indirect consumption.

* The pecans serve as the "oil" component as we are not going to include any processed oils. I love pecans in desserts due to its maple-like flavor profile. You can use other nuts (almonds or roasted hazelnuts would be so good in here).

*I used enjoy life semi-sweet mini chocolate chips for this recipe (not sponsored).



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Creator: Janki T. Patel, PharmD, Plant-Based Nutrition certified

© 2019 by Lemons and a Canvas