Ingredients:
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dairy-free chocolate chips
- 1/4 cup almond milk
- 1 tbsp apple cider vinegar
- Vegan chocolate for coating
Instructions:
Warm the oven up to 350F 175C and put cupcake liners in a muffin tin
Mix pumpkin puree, maple syrup, melted coconut oil, and vanilla extract in a large bowl using a whisk
Sift the flour, cocoa powder, baking powder, baking soda, and salt together in a different bowl
Slowly add the dry ingredients to the wet ones and mix them together until they are just combined
Add the chocolate chips and mix them in
To make a vegan "buttermilk," mix almond milk and apple cider vinegar in a small bowl
Leave it alone for a while
Mix the "buttermilk" into the cupcake batter until it's all smooth
Fill each cupcake liner about two thirds of the way to the top with batter
Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean
Let the cupcakes cool all the way down
Use a heat-safe bowl to melt vegan chocolate
Once the cupcakes are cool, dip the tops of them into the melted chocolate and let the extra chocolate drip off
Set the cupcakes on a wire rack
Have fun with these rich vegan chocolate pumpkin cupcakes!
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