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Black Chocolate Cupcakes
Black Cupcakes
Difficulty level: Easy
Time required: Max 45 mins
Servings: 12 cupcakes
Ingredients:
- 120 gr of flour
- 85 gr of coconut sugar (or any other of choice)
- 1 1/2 tsp of baking powder
- 3 tbsp of cocoa powder
- 3 tbsp of Black Cacao powder
- Pinch of salt
- 2 tbsp of apple cider vinegar (or lemon juice)
- 150 ml of plant milk
- 1 mashed banana
- 1 tsp of vanilla extract
- 60 ml of coconut oil
Black Buttercream Frosting:
- 220 gr of vegan butter, softened
- 400 gr of powdered sugar, sifted
- 2-3 tbsp of Black Cacao powder
- 1 tsp of vanilla extract
- optional: 1-2 tbsp of plant milk
Directions:
- Preheat the oven to 180C and prepare a muffin pan.
- In a cup, combine milk and apple cider vinegar. Let it sit a few minutes (until it curdles).
- In a large bowl, combine all dry ingredients: flour, sugar, baking powder, cacao powders, and salt. Mix well.
- Add oil, mashed banana, vanilla extract, and the mixture of milk and vinegar to the bowl with dry ingredients. Mix until well combined.
- Fill the muffin pan /forms with the batter. Bake for around 20-25 minutes. Cool completely before adding the frosting.
Frosting:
- Place softened butter in a bowl, add a teaspoon of vanilla extract and beat with the electric mixer on a medium speed.
- Add sifted powdered sugar and black cacao powder. Beat until well combined.
- If the mixture is too thick, add a little bit of milk. If it is too thin, add a little bit more powdered sugar.
- Decorate cupcakes with frosting, or store in the refrigerator.
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Black Cacao Tips
If you make recipes using baking soda be aware, that baking soda does not work with large amounts of Black cocoa powder (¾ cup or more).
It is alkalized and will interfere with the reaction properties of baking soda that should cause the rising.
There are two solutions to this we recommend. They can be combined to work together as well.
- Add baking powder on top of the baking soda to get the proper rise of your creation. (Start with one teaspoon and add up to two if you need to)
- Reduce the amount of black cocoa and add in a bit of regular cacao to make it a mixture of both. This will still get a very dark color but will avoid issues with rising.
Black cocoa contains close to zero fat. This can lead to baked goods getting drier. If you’re worried this might happen, add a tablespoon of vegan yogurt or sour cream to the recipe
