These Vegan Chocolate Cupcakes with Strawberry Icing are decadent and easy to make. The double chocolate cupcake was delicious, and the strawberry icing was smooth and creamy. They are topped with tiny, mini nondairy chocolate chips.
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Chocolate Cupcakes with with Strawberry Icing
1/2 Cup of unsweetened applesauce
1/4 Cup of coconut oil, melted
1 Cup of unsweetened almond milk
1/3 Cup of agave
1 Teaspoon of vanilla extract
1 3/4 Cups of oat flour
1 1/2 Cups of almond flour
1/3 Cup of organic sugar
1/4 Cup of tapioca flour
1/4 Cup of cocoa powder
2 Teaspoons baking powder
1/2 Teaspoon of baking soda
1/2 Teaspoon of Himalayan salt
1 Cup of coconut cream
1 Cup of freeze dried strawberries
1/2 Cup of mini nondairy chocolate chips, optional
-Preheat the oven to 350F.
-Mix together the unsweetened, applesauce, coconut oil, almond milk agave and vanilla extract.
-In another bowl, combine together the almond flour, oat flour, organic sugar, baking powder, baking soda and Himalayan salt. Then add the wet ingredients to the dry and combine well.
-Then separate batter into 2 bowls. Stir the tapioca starch into one half and the cocoa powder into the other bowl. (If you want just a chocolate cupcake, you can prepare chocolate in both bowls, optional). Line a cupcake pan with paper liners then fill each cupcake halfway with the vanilla batter. Top with chocolate batter to the top. Bake for 25-30 minutes at 350F. Check for cupcakes to be done. Insert a toothpick in the center and it comes out clean
-Remove from oven and allow to cool on a wire rack. For frosting, grind the freeze dried strawberries to a fine powder. Whisk into the coconut cream until smooth and pink. Chill until ready to frost. Frost cooled cupcakes and top with mini nondairy chocolate chips. Enjoy!