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HEALTHY #vegan chocolate pumpkin cupcakes with orange and date chocolate frosting CUPCAKES VEGAN al CIOCCOLATO ARANCIA e ZUCCA con mousse al cioccolato datteri e zucca senza zucchero
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VEGAN CHOCOLATE PUMPKIN CUPCAKES with orange + CHOCOLATE PUMPKIN DATE Frosting 

Healthy VEGAN CHOCOLATE PUMPKIN CUPCAKES with orange + CHOCOLATE PUMPKIN DATE Frosting! A simple and delicious recipe for the best vegan cupcakes ever!  
Portata Breakfast, Dessert, Snack
Cucina American
Keyword chocolate, cupcakes, dates, frosting, orange, pumpkin, spelt flour, vegan, wholemeal
Preparazione 6 minuti
Cottura 20 minuti
Tempo totale 26 minuti
Porzioni 7
Calorie 336kcal
Chef Fran Beauty Food Blog

Ingredienti

For the chocolate cupcakes

  • 3/4 cup orange juice fresh
  • 1 orange zest grated ( organic )
  • 1/4 cup pumpkin puree or baked pumpkin
  • 1/4 cup vegetable oil such as sunflowers seed or peanut oil or melted coconut oil
  • 1 cup wholegrain spelt flour about 150g Einkorn wheat or my DIY gluten-free flour mix
  • 6 tbsp unsweetened cacao powder about 46g
  • 1/2 cup coconut sugar or muscovado brown sugar
  • 1/4 cup dark chocolate chips optional
  • 1/4 tsp salt
  • 1/2 tsp baking soda

For the pumpkin chocolate date frosting

  • 3/4 cup pumpkin puree about 180g
  • Medjool dates pitted ( about 100g pitted )
  • 1/4 cup dark chocolate chips bout 40g
  • 2 tbsp vegetable oil such as sunflowers seed or peanut oil or melted coconut oil
  • 3 tbsp unsweetened cacao powder about 25g
  • 1/4 cup espresso or fresh orange juice or water
  • 25 g water if using coffee or fresh orange juice

Istruzioni

For the vegan chocolate cupcakes

  • Preheat the oven to 350°F- 180°C. Line a cupcake pan with liners. 
  • In a large bowl or blender, whisk/blend the first 4 liquid ingredients. Sift all remaining ingredients in and pulse a few seconds until evenly mixed. 

  • Fill each cupcake liner 2/3 of the way with batter, you should get 7-8 cupcakes depending on your pan.
  • Bake 15 minutes on the center rack.
  • Remove from the oven and allow to cool completely before frosting.

For the frosting

  • Mix all the ingredients in a food processor until completely smooth. Taste and adjust the flavors if you want it richer. ( Use orange juice or water for children, but I love it with espresso!):
  • Pipe frosting onto cooled cupcakes and enjoy!
Store leftovers in the fridge.

Note

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Nutrition

Serving: 1g | Calorie: 336kcal