1 teaspoon chia seeds, soaked in 3 tablespoons water for 30 minutes
1 ½ cups whole wheat pastry flour
½ cup semolina flour
½ cup cocoa powder, not Dutch processed
2 teaspoons baking powder
1 teaspoon baking soda
Generous pinch sea salt
1 teaspoon pure vanilla extract
½ cup avocado oil
1 cup brown rice syrup
¾ cup unsweetened organic almond or soy milk
1 teaspoon brown rice vinegar
2 ounces coarsely chopped non-dairy, dark chocolate chips
2 teaspoons grated orange zest
1 cup non-dairy, dark chocolate chips
1/3 cup Suzanne’s Specialties RiceMellow Creme
2 teaspoons brown rice syrup
Grated orange zest, for decoration
Preheat oven to 350o and line a 12-cup muffin tin with papers.
Whisk together flours, cocoa powder, baking powder/soda and sea salt. Mix in soaked chia, vanilla, oil and rice syrup. Slowly add milk and vinegar and mix until a smooth batter forms. Fold in chopped chocolate and orange zest, spoon evenly into cupcake cups and bake for 20-25 minutes, until the tops of the cupcakes spring back to the touch.
Remove from oven and allow to cool enough to handle the cupcakes. Remove from the tin and cool completely on a wire rack.
Make the frosting while the cupcakes cool. Melt chocolate in a glass bowl over a double boiler until creamy. Whisk in rice syrup and RiceMellow until thick and creamy. Spread over the top of each cupcake, garnishing with a sprinkle of orange zest.
Cook’s Tip: Soaked chia seeds act like an egg in baking, binding and leavening. You will love the results.