Chocolatey Cacao Coconut Cupcakes! - FoodByMaria Recipes

Dips & Spreads

Chocolatey Cacao Coconut Cupcakes!

Prep

15 mins

Cook

25 mins

Yield

12

Good morning everyone, and Happy Sunday!  Where has the weekend gone?! Although I have not had a weekend off since last May I still feel like the weekend are when I try to get the most relax time in.  This weekend I spent time with one of my friends here in Calgary who was visiting from my hometown in Saskatchewan.  It was really awesome to catch up, and hang in the sun.  We also went to IKEA where I managed to buy a load of stuff I would not necessarily say I need, but will certainly use – so that is a plus!

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So before I keep rambling I will begin to tell you about these pretty amazing cupcakes I made for my brother for his 25th birthday – he does not live here so I basically made them for myself to eat and to tease him, ha- and they were amazing!

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Have a yummy Chocolate taste, and the frosting made from the young coconut was amazing and added that extra level of flavour and depth the these healthy cupcakes.

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They are super fluffy, healthy and decadent.  Truly no problem reaching for seconds and they are super low in sugar, high in healthy fats to keep you burning all day, and packed with yumminess from the calming lavender!

I really hope you enjoy these beautiful guys, and if you make them feel free to leave a comment below letting me know what you think!

Happy Day everyone!

Love from your Greek Food Goddess XOX

Print
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Chocolatey Cacao Coconut Cupcakes!

  • Author: Maria Koutsogiannis
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 12 1x
  • Category: Cupcakes
  • Cuisine: Vegan

Ingredients

Scale
  • “Egg”:
  • 3 tsp chia seeds
  • 9 tsp warm water
  • Lavender infused water – for frosting:
  • 3 tbsp water
  • 1 tsp lavender
  • Dry ingredients:
  • 1 cup spelt flour
  • 1/3 c cacao
  • 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup almond milk
  • 2 tsp vanilla
  • 3 tbsp coconut nectar
  • 1 tsp Apple cider vinegar
  • 3 tbsp coconut oil
  • Frosting:
  • Skin from one young coconut
  • 2 tsp vanilla
  • 2 tbsp agave

Instructions

  1. Preheat oven to 350C
  2. Prepare your muffins tins by adding paper, and set aside.
  3. Prepare you chia egg by combining water and chia, set aside for ten minutes.
  4. Bring water to a boil, and prepare lavender water for the frosting by adding the hot water and lavender buds to a bowl, set aside.
  5. Now add all the dry ingredients to a bowl, shift, and set aside.
  6. Add all the wet ingredients to a bowl, stirl till well combined, and add the chia egg, and set aside.
  7. Add the wet ingredients to the dry ingredients, and stir till just combined.
  8. Transfer the mixture to the muffin tins, it will make 12 cupcakes!
  9. Cook the cupcakes for 25 minutes, and when they are ready remove then from the tin to cool!
  10. In the mean time you can start prepare the icing by add all the ingredients – including the lavender water – to a strong blender, and blending for around 3 minutes or so.
  11. Once it is ready you can add it to a pipping bad and let it cool down in the fridge for around 30 minutes before adding to the cupcakes!
  12. I garnished with more lavender for beauty!
  13. Enjoy!

 

 

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