Featured Recipe: Mint Chocolate Plant Cupcakes (Gluten Free, Vegan)
Featured Recipe: Mint Chocolate Plant Cupcakes (Gluten Free, Vegan)
Celebrate earth month in style with these refreshing, gluten free, vegan cupcakes that satisfy the sweet tooth without added guilt!
Servings: 12 Cupcakes
Ingredients
Cupcakes
- 1.5 Cups "Bob's Red Mill" All Purpose Gluten Free Flour
- 1 Cup Coconut Sugar
- 0.25 Cup "Giddy Yoyo" Cacao Powder
- 1 tsp Baking Soda (Aluminum Free)
- 0.33 Cup "Sarafino" Extra Virgin Olive Oil
- 1 tsp "Simply Organic" Vanilla Extract
- 1 tsp “Filsinger’s” Apple Cider Vinegar
- 1 Cup Water
Chocolate Ganache
- 0.75 Cup “Enjoy Life” Chocolate Chips
- 3 tbsp "Almond Breeze" Almond Milk
- 1.5 tsp “Flavorganics” Peppermint Extract
Decorations
- 6 tbsp Cacao Nibs
- 12 Fresh Mint Sprig tips
Instructions
- Pre heat your oven to 350F.
- In one bowl, combine all of your dry cupcake ingredients and in another all of the wet. Whisk together and pour into a lined cupcake baking tray.
- Bake for 15 minutes and test with toothpick to ensure doneness.
- Using a double boiler method, combine all of the ganache ingredients and whisk until fully melted and combined.
- Once the cupcakes have cooled, dip the tops into ganache, sprinkle with cacao nibs and insert a mint sprig into the center of each cupcake.
Notes
Each Serving Contains:
248 calories; 3 g protein; 12 g total fat (0 g trans fat); 37 g total carbohydrates (24 g of sugar); 202 mg sodium
248 calories; 3 g protein; 12 g total fat (0 g trans fat); 37 g total carbohydrates (24 g of sugar); 202 mg sodium