Antioxidant-rich chocolate cupcakes
These cupcakes are really easy to make, a great way to add more antioxidant-rich vegetables to your diet and are delicious alone or iced. I have two favourite icings for these cakes, depending on what I have to hand. I either make cacao coconut cream or our chocolate spread.
Servings Prep Time
12 large cupcakes24 small cupcakes 20minutes
Cook Time
25minutes
Servings Prep Time
12 large cupcakes24 small cupcakes 20minutes
Cook Time
25minutes
Ingredients
Icing
Instructions
  1. Line a muffin tray with cupcake cases and preheat the oven to 180 degrees C. I like to use a combination of larger and smaller cases in two trays.
  2. Peel and grate the butternut squash either in a food processor or by hand. If using the processor remove the squash and place aside in a bowl.
  3. Place the dates, eggs, coconut sugar and orange juice in the processor and blitz until smooth.
  4. Add in the squash and dry ingredients (flour, almonds, cocoa, baking powder and bicarb) and quickly mix again until all combined.
  5. Spoon the mixture into the cupcake cases and place in the oven for about 25 minutes. They are ready when they are starting to crack on the top. You can insert a skewer of cocktail stick into one of them and if it comes out clean they are ready.
  6. To make the icing, remove coconut milk from the fridge and turn can up the right way and quickly remove the tin lid. The coconut milk should have separated into a thinner watery liquid, with coconut cream at the bottom of the tin.
  7. Drain off the thinner coconut water into a jug and reserve for smoothies.
  8. Tip the cream into a bowl with the vanilla and cacao, and whip, ideally with an electric mixer, for 3-5 minutes.
  9. Spread the thick cream over each cupcake using a piping bag, spatula or knife. You can further decorate the cupcakes by grating some dark chocolate over each one.