Empower Bar Cacao Chocolate Cupcakes
Grain-free cupcakes using the Empower Bar Cacao baking mix are topped with a delicious homemade chocolate frosting. Enjoy one for a sweet treat, or bake a batch for your next event or dinner. These cupcakes are crowd-pleasers!
Equipment
- muffin tin
Ingredients
For the cupcakes
- 3 eggs beaten
- 1/2 cup almond milk
- 1/3 cup melted coconut oil
- 1/3 cup maple syrup or coconut nectar
- 1 teaspoon vanilla extract
- 1 Empower Bar Cacao baking mix pouch see note
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon sea salt
For the frosting
- 1/2 cup coconut oil softened to room temperature
- 1/2 cup grass-fed butter, vegan butter, or palm oil shortening softened to room temperature
- 1/4 cup raw cacao or cocoa powder
- 2 tablespoons arrowroot starch
- 2 tablespoons granulated sugar of choice
- 3 tablespoons maple syrup coconut nectar
Instructions
- Preheat the oven to 350 degrees F. Line a muffin tin with paper liners.
- Make the cupcakes. In a large bowl, whisk together the eggs, almond milk, melted coconut oil, maple syrup and vanilla extract until creamy. Add the Empower Bar Cacao baking mix, baking powder, and salt. Use a large spatula to stir everything together until a batter is formed.
- Transfer the batter to the muffin tin, filling each liner about ¾ of the way full. Bake for 20 to 22 minutes until a toothpick inserted in the center comes out clean. Allow the cupcakes to completely cool before frosting, about 1-2 hours.
- Meanwhile make the frosting. In a large bowl, combine the coconut oil and butter. Use a whisk or hand blender with the whisk attachment to beat until fluffy, about 30 seconds. Add the cacao powder, arrowroot starch, granulated sugar, and maple syrup and whisk again until all ingredients are fully incorporated. Use a spatula to scrape the sides until everything is blended.
- Once the cupcakes have fully cooled, frost the cupcakes. You can spoon the frosting on top, or place the frosting in a plastic bag, and cut a tip off of one corner and squeeze to pipe the frosting on to the cupcakes.