These are moist, chocolate-y, sweet, light, and . . . perfect. Since they contain chia, you can have your cake and . . . your omega-3’s, iron, and protein, too!
MAKES 12 CUPCAKES
1½ tablespoons chia seeds or meal
½ cup unsweetened organic almond or soy milk
1½ cups whole-wheat pastry flour
½ cup semolina flour
⅔ cup cocoa powder (organic, fair trade, if possible)
Generous pinch sea salt
Generous pinch ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
½ cup unsweetened shredded coconut
½ cup avocado oil
⅔ cup brown rice syrup
2 tablespoons coconut sugar
1 teaspoon pure vanilla extract
1 teaspoon brown rice vinegar
Unsweetened organic almond or soy milk
½ cup coarsely chopped walnuts
½ cup coarsely chopped non-dairy dark chocolate
1 cup non-dairy dark chocolate chips
2 teaspoons brown rice syrup
⅓ cup unsweetened organic almond or soy milk
Step By Step Instructions:
Preheat oven to 350°F and lightly oil a 12-cup muffin tin or use cupcake papers.
Mix together all dry ingredients, whisking to ensure the ingredients are well-combined. Mix in oil, syrup, coconut sugar, vanilla, and vinegar. Stir in chia-almond milk mixture. Slowly mix in additional almond milk to create a thick smooth batter. Fold in nuts and chocolate. Spoon into prepared cups to fill three-fourths full. Bake for 25 minutes or until the tops of the cupcakes spring back to the touch. Cool completely before frosting.
Make the glaze. Place the chocolate chips in a heat-resistant bowl. Bring syrup and almond milk to a rolling boil. Pour over chocolate and whisk until smooth. Cover with plastic and cool slightly. When the cupcakes are cooled, whisk frosting to loosen and spread frosting on top of each one.