Scrumptious vegan chocolate cupcake that is fluffy and moist topped with a smooth peanut butter and date frosting with no sugar added. They are decadent yet nutritious, high in fiber and antioxidants. These little goodies of joy will surely please.
I personally don’t like frosting, it is pretty much 95% powdered sugar, too sweet. The store bought it is even worse with not so good fats and preservatives. I wanted to create a delicious frosting, not overly sweet, with a nice texture for beautiful piping.
My ingredients of choice were dates and peanut butter.
Dates are very nutritious and a good source of potassium, copper and magnesium. They are rich in disease fighting antioxidants, and their high fiber content might help control blood sugar. Studies have shown they can stimulate the immune system and improve hormone regulation.
Peanut butter, always choose one only made of roasted peanuts. It is a good source of plant-based protein. Rich in antioxidants which help prevent and repair cellular damage, they also have anticancer properties. It can also improve cardiovascular health by maintaining good cholesterol, blood sugar and blood pressure. But always consume in moderation since it is high in calories.
Let’s prepare these delicious cupcakes!
Prep: 20 mins | Cook: 20 mins | Total: 40 mins
Ingredients
Cupcake
½ cup of whole wheat flour
½ cup of unbleached all purpose flour
⅓ cup of cocoa powder
¾ tsp of baking soda
½ tsp baking powder
¼ tsp of salt
1 cup of milk of your choice
1 tsp of vinegar
½ cup of sugar
⅓ cup of vegetable oil
1 tsp of vanilla
Frosting
1 cup of dates
1 cup of warm water
½ cup + 2 tbsp of peanut butter
1 dash of salt
4 tbsp of vegetable milk room temperature
1 ½ tbsp of mini chocolate chips
Prep
Preheat the oven 350ºF (180ºC). Line a 12-tin muffin tray with cupcake liners.
In a medium bowl combine the whole wheat flour, the all purpose flour, the cocoa powder, baking soda, baking powder and salt. Whisk well and reserve.
In another bowl combine the milk of your choice, the vinegar, sugar, vegetable oil and vanilla, mix well until the sugar has dissolved.
Add the wet ingredients to the dry, mix well until a smooth batter is obtained. Evenly divide the batter amongst the prepared muffin tray. Bake for 20 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool before frosting.
For the frosting. Soak the dates in the warm water for 15 minutes then drain well. In the food process, process the dates with the peanut butter and the dash of salt, until a thick wet sand consistency is obtained. Add the vegetable milk at room temperature and process until thick and smooth. Do not over process or you might have oil separation. Using a piping bag decorate the cupcakes with the frosting and top it with a few mini chocolate chips.
The cupcakes stay fresh and moist for 4 days in an airtight container in the fridge. Enjoy!
