Chocolate Cupcakes
by XENIA
Servings: 9 cupcakes
Ingredients
- 1 ½ tbsp espresso shot fresh
- 1 tsp apple cider vinegar
- 200 ml oat milk
- 120 g spelt flour
- 80 g coconut sugar
- 1 tsp vanilla
- 50 g baking cocoa
- ½ tsp baking powder
- 1 tsp baking soda
- 2 pinches salt
- 40 ml coconut oil melted
Instructions
- Preheaten oven to 180 degrees celsius and line a cupcake pan with cupcake liners
- Make your espresso shot and set it aside to cool down. Mix 1 tsp apple cider vinegar and 200ml oat milk and set it aside as well for around 10 minutes.
- In a large bowl combine 120g spelt flour, 80g coconut sugar, 1 tsp vanilla, 50g baking cocoa, ½ tsp baking powder, 1 tsp baking soda and 2 pinches of salt with a whisk.
- Add 40ml melted coconut oil, 1 ½ tbsp of the espresso shot and the oat milk mixture (step 2) and mix until a smooth, homogeneous batter is formed.
- Now spoon the batter into the cupcake liners (using around one tbsp)
- Put the cupcake pan into the oven for around 20 minutes, shorter/longer depending on your oven. Best is, if you put a toothpick after 17 minutes into your cupcakes: If it comes out clean they are done. If not, they need more time.
- After they are done, let them cool down COMPLETELY before making the frosting. I used this from: Klaraslife and only added instead of the rosa some blue spirulina. (It's in german but just use a translater)
- Top it with some grated chocolate.