Aside from the occasional (post red wine) late night cookie, I don’t bake very often. But since Valentine’s Day is around the corner and Juno (and several other storms) trapped me inside, I made these mini mocha cupcakes with raspberry cream. Twice. After one snow day last week, I brought the first batch out to one of our favorite neighborhood bars and they were devoured in minutes. The second batch, made for a Super Bowl gathering, was gone just as fast and the two remaining (which I may have hidden) were eaten for breakfast.
Made with simple, healthy ingredients, these mocha cupcakes are gluten free, vegan and full of chocolate and coffee flavor. The creamy raspberry frosting, made with just coconut oil, confectioners sugar and raspberry juice, is easy to whip up with ingredients you likely have on hand. For more of a mocha muffin rather than a cupcake, just omit the frosting and enjoy with your morning coffee.
WHY THEY’RE HEALTHY// Mini mocha cupcakes are gluten free, vegan and dairy free. Made with quinoa, banana, chia seeds, almond butter and cocoa powder, they are full of fiber, healthy fats and nutrients that traditional cupcakes are often devoid of. The raspberry frosting is made with healthy coconut oil and fresh raspberry juice. Cocoa powder – and dark chocolate in general – is full of minerals, such as iron, manganese, magnesium and zinc. It is also high in flavonoids, which function as antioxidants that help prevent inflammation. //
Some other (mostly chocolate) Valentine’s Day recipe inspiration:
- Triple Chocolate Cookies | Sprouted Kitchen
- Tahini Cinnamon Truffles | Our Four Forks
- Valentine Cakes with Blood Orange Cream Filling | Dolly and Oatmeal
- Ginger Cookies with Pink Frosting | This Rawsome Vegan Life
- Decadent Chocolate Truffles | Wholehearted Eats
- Magic Cookie Cake | Faring Well
- 1 tablespoon ground chia seeds
- ¼ cup strongly brewed coffee
- 1 ripe banana
- 2 tablespoons coconut oil, melted
- ½ cup smooth almond butter (any nut or seed butter should work)
- 2 teaspoons pure vanilla extract
- 1 cup unsweetened non-dairy milk (I used semi-homemade coconut milk)
- ½ cup coconut sugar
- ¾ cup plus 2 tablespoons all-purpose gluten free flour
- ½ cup cooked quinoa
- 2 tablespoons instant coffee granules
- ½ cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon non-aluminum baking soda
- ½ teaspoon salt
- ½ cup chopped dairy-free chocolate (or chocolate chips) (I used 85% dark)
- 2 teaspoons virgin coconut oil
- 2 cups confectioner’s sugar (plus more reserved)
- ½ cup virgin coconut oil, room temperature
- ¼ cup full fat coconut milk
- 1 teaspoon pure vanilla extract
- 1 tablespoon raspberry juice (from ¼ cup of frozen raspberries, heated – see notes)
- Preheat the oven to 350 degrees Fahrenheit.
- Place the ground chia seed in a small bowl, add the brewed coffee and mix with a fork. Set aside to gel.
- In a large bowl, mash the banana, then add the oil, nut butter, vanilla and milk and stir to mix. At this point, you can use a hand blender to fully incorporate the mashed banana.
- Add the remaining ingredients and mix until well incorporated.
- Grease mini muffin tins with coconut oil. Drop in batter and bake 25-30 minutes, until a toothpick comes out clean.
- Allow to cool completely before dipping in the chocolate shell and frosting.
- Melt the chocolate and coconut oil in a double boiler (over simmering water) or in a microwave, being careful not to burn. Dip the cupcake tops into the chocolate or use a spoon to spread over the tops. I found dipping to be easier.
- On a tray, refrigerate the cupcakes until the chocolate shell has hardened, about 10 to 15 minutes, before topping with the raspberry frosting.
- In a large bowl, add the first two cups of confectioner’s sugar, coconut oil, coconut milk and vanilla.
- With a hand mixer, blend at medium-high speed until well incorporated.
- Add the raspberry juice and more confectioner’s sugar, if needed to make the frosting more firm. It should hold together, but still be spreadable. If it’s too stiff, simply add more coconut milk. If it’s too thin, just add more sugar.
- You may want to refrigerate the icing for about 10 minutes before spreading on top of the chocolate shell.
- Spread the frosting on the cupcakes, dividing evenly between them.
- Top with fresh raspberries, if desired.
Adapted from Kitchen Cures.