Julie’s Chocolate Espresso Cupcakes (Vegan)
Julie’s Chocolate Espresso Cupcakes (Vegan)
YOU NEED:
- 1 cup of your favorite flour (we used Bob’s Red Mill Grain-Free Paleo Flour)
- 1/3 cup cocoa powder
- ½ cup coconut sugar
- 1/8 tsp salt
- ½ tsp baking soda
- 1-2 tbsp instant espresso powder (we used Medaglia D’oro Espresso Instant Coffee)
- 1 tsp vanilla
- ¾ cup plant milk
- ¼ cup non-dairy yogurt
- ¼ cup extra virgin olive oil
- 1 tsp apple cider vinegar
- ½ cup Julie’s Real Classic Almond Butter
DIRECTIONS:
1) Preheat oven to 350.
2) Line cupcake/muffin pan with cupcake liners.
3) Combine dry ingredients in a mixing bowl. Make a well
in the center of the dry mixture and add all wet ingredients to the well. Slowly combine wet ingredients and incorporate into dry ingredients until fully combined.
4) Scoop batter into cupcake liners approximately ¾ full.
5) Bake at 350 for 20 minutes.
5) Let cupcakes cool completely before frosting them with Julie’s Creamy Dreamy Chocolate Cashew Butter Frosting! Makes 8 large cupcakes, or 12 small cupcakes.
NOTE: If espresso isn’t your thing…just eliminate it and this recipe makes the BEST Chocolate Cupcakes! Did we mention they’re vegan?
2) Line cupcake/muffin pan with cupcake liners.
3) Combine dry ingredients in a mixing bowl. Make a well
in the center of the dry mixture and add all wet ingredients to the well. Slowly combine wet ingredients and incorporate into dry ingredients until fully combined.
4) Scoop batter into cupcake liners approximately ¾ full.
5) Bake at 350 for 20 minutes.
5) Let cupcakes cool completely before frosting them with Julie’s Creamy Dreamy Chocolate Cashew Butter Frosting! Makes 8 large cupcakes, or 12 small cupcakes.
NOTE: If espresso isn’t your thing…just eliminate it and this recipe makes the BEST Chocolate Cupcakes! Did we mention they’re vegan?
