Strawberry Chocolate Chip Cupcakes (Vegan + Naturally Sweetened)
This post is sponsored by Alter Eco Chocolate. Find more on www.alterecofoods.com.
Listen up folks: these cupcakes are a slam. dunk.
Chocolate chips. Fluffy vanilla cake. Smooth strawberry frosting. All sweetened with fruit and maple syrup - literally, what more could you want?
I’ve been wanting to bake recipes that are much more fruity and fresh for the summer, and these cupcakes hit the spot. Speckled with Alter Eco's Superdark chocolate bar and topped with a fresh coconut whipped cream frosting filled with strawberries, these cupcakes are the perfect Summer staple. I’m also always on the prowl to make a sweet treat that not only tastes amazing, but that is good for you too. These cupcakes are filled with apple sauce and maple syrup, making them not only perfectly sweet, but also super moist and fluffy.
So get goin’ - fire up the oven.
Strawberry Chocolate Chip Cupcakes
1 cup all purpose or spelt flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/3 cup apple sauce
1/3 cup maple syrup
1/4 cup warm water
1 Tbsp melted coconut oil
1 Tbsp apple cider vinegar
1 chopped bar Alter Eco Superdark chocolate
1 can coconut cream, chilled
1 5.3 oz cup vegan yogurt
3 Tbsp strawberry jam or strawberry puree
Preheat your oven to 350F. Line a muffin pan with muffin liners and set aside. In a bowl, whisk together the flour, salt, baking soda, and baking powder. In a separate bowl, mix together the apple sauce, maple syrup, water, oil, and vinegar. Add the wet mixture to the dry and mix, folding in the chopped chocolate. Fill up your muffin pan, and bake the cupcakes for about 20 minutes. While your cupcakes are cooling, take your coconut cream out of the fridge and scoop out the cream into a mixing bowl - make sure you don’t include any coconut water! Whip the coconut cream a bit, adding in the yogurt and strawberry jam/puree. Whip until everything it fully incorporated and your frosting is light and whipped.