Description
The perfect combination of deep, rich chocolate flavour with bursts of tart cranberries, topped with a light coconut whip. Careful, it’s hard to eat just one!
Ingredients
Scale
For the cupcakes
- 1 ¼ cups spelt flour
- 1 cup coconut sugar
- ¼ cup raw cacao
- 1 tablespoon baking soda
- Pinch sea salt
- ¼ cup coconut oil
- ¼ cup unsweetened apple sauce
- ½ cup oat milk
- 1 teaspoon pure vanilla extract
- 2 eggs
- ½ cup frozen cranberries
- ½ cup dark chocolate chips
For the coconut whip
- 1 can coconut milk, cream only and refrigerated overnight
- 1 teaspoon pure vanilla extract
- 1 droppersful of liquid stevia
Instructions
To make the cupcakes
- Preheat the oven to 350F and line your muffin tin with parchment paper or silicone cups.
- In a small bowl, sift the flour, sugar, cacao, baking soda, and sea salt.
- In a large bowl, combine the oil, apple sauce, oat milk, and vanilla.
- Mix the wet and the dry, being careful not to over mix.
- Gently fold the eggs into the batter.
- Add the cranberries and chocolate chips and mix until combined.
- Fill the muffin tins ½ of the way full. Bake for 20 minutes.
- Use a toothpick to pierce the centre. If it comes out clean, they are done. Let them cool for at least 10 minutes before adding the coconut whip.
To make the coconut whip
- Chill your mixing bowl for 10 minutes prior to whipping the coconut cream.
- In your chilled bowl, use a mixer to whip the coconut cream (the thick mixture that sits on top of the coconut water in a can of coconut milk, reserve that liquid for smoothies!), vanilla, and stevia.
- Whip on high for around 5 minutes, or until a peak begins to form.
- Add a dollop onto each cupcake before serving, or refrigerate until ready to use.
Notes
Variation Tip
- Add a drizzle of melted dark chocolate or some homemade cranberry sauce.
Make it Vegan
Use flax eggs and vegan chocolate chips.