The Cleanest Chocolate Cupcakes on the Planet
The Cleanest Chocolate Cupcakes on the Planet made from fruits, nuts, and eggs. These Gluten Free & Sugar Free cupcakes make life even sweeter!
One of my best friends was diagnosed with Hashimoto’s Disease a few years back, so her diet is extremely restrictive! Her 40th birthday was last week, so the thought of being quarantined without birthday cake had me experimenting in the kitchen for a special treat I could make her!
So here we have the most scrumptious chocolate cupcakes with chocolate icing that are pretty much safe for ALL the allergies! They’re sugar free, and gluten free, and literally made of fruits, peanut butter, eggs, cacao powder, nuts, and peanut butter. YUM!
You definitely would benefit from a vitamix blender with these. The tamper was key to my success. Another possibility would be to use a high speed blender, and stop every so often, to scrape down the sides of the blender to ensure that all ingredients are thoroughly mixed! The last thing you want is to bite into a cashew when you are eating a creamy chocolate icing!
The Cupcake Batter
For the cupcakes, I combine ALL the ingredients into the vitamix and blend thoroughly until a silky batter forms. It should look like this:
Next, scoop the batter into lined muffin cups and bake at 375*F for about 18-20 minutes, or until a toothpick, inserted into the center, comes out clean!
The icing is more of the same! You have to soak the cashews for at least an hour so they become nice and soft. Once you do that, drain and rinse them and blend them up with your avocado, like so.
Once that mixture starts to break down, add in your maple syrup, cacao powder, and creamy peanut butter. Blend until completely combined and smooth. Periodically stop to scrape down the sides so you don’t have any leftover chunky bits!
Once the mixture is combined, turn the blender on low and slowly pour in the coconut oil until thick and emulsified.
Once the cupcakes cool, slather on some of that delicious sugar free icing and these are a protein packed treat for anyone with food allergies! OR anyone who doesn’t eat refined sugar, like me ;o)
Gluten Free & Sugar Free Chocolate Cupcakes
Equipment
- High Speed Blender
Ingredients
- 1 ripe medium banana peeled
- 1 apple peeled & chopped
- 6 dates pitted
- 1 cup creamy peanut butter or other nut butter
- 2 eggs room temperature
- 1/4 cup cacao powder
- 3/4 tsp baking soda
- 1 tsp ground cinnamon
- pinch of salt
Instructions
- Preheat oven to 375*F
- Combine all ingredients in high speed blender for 2 minutes until smooth and silky **I used a Vitamix. If you don't have one, periodically stop to scrape the sides down**
- Line cupcake tin with 8 liners (depending on amount of batter you have).
- Bake for 18-20 minutes or until inserted toothpick comes out clean.
- Cool on wire rack.
- Store in airtight container up to 2 days.
- **Make the icing the day of and ice before serving. Keep at room temp.
Sugar Free Chocolate Icing
Equipment
- Vitamix or high speed blender
Ingredients
- 1 ripe avocado
- 1/4 cup cashews soaked at least 1 hour
- 1/4 cup maple syrup
- 1/4 cup cacao powder
- 1 Tbsp creamy peanut butter
- 3 Tbsp melted coconut oil
Instructions
- Drain and rinse cashews.
- In your vitamix or high speed blender, combine cashews and avocado flesh.
- Blend on low until the mixture starts to break down.
- Turn off blender and add in maple syrup, cacao powder, and peanut butter. Use the tamper to blend until completely combined. Stop blender and scrape down sides as needed.
- While blender is on low, slowly pour in the melted coconut oil to emulsify mixture. Blend on high, stopping & scraping down as needed, until mixture is creamy and resembles a fudgy icing.
- *If you haven't reached the right consistency, add in a splash more of melted coconut oil and maple syrup until you reach your desired consistency.
- *Make icing the day of and ice cupcakes before serving. Store at room temp until ready to serve. Do NOT make icing a day ahead of time as the consistency and flavor will change.
