Vegan Chocolate Cupcakes with Date Icing

Tasty, sweet, decadent, and ridiculously easy chocolate cupcakes and icing. Our go-to fave!

Chocolate Cupcakes

Ingredients: (makes 12-ish)

• 1 cup almond milk
• 1 teaspoon apple cider vinegar
• 3/4 cup coconut sugar
• 1/3 cup extra virgin olive oil or coconut oil (make sure milk is warm!)
• 1 cup whole wheat flour
• 1/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon sea salt

What to do:
1. Preheat oven to 350 fahrenheit and put muffin liners in your muffin pan. 
2. Combine milk & vinegar and let sit for 5 minutes.
2. Add sugar & oil, blend until combined and frothy.
3. In another bowl, combine dry ingredients. 
4. Slowly add dry to wet ingredients until no longer lumpy.
5. Scoop batter into muffin liners, about 3/4 way up. Bake at 350 for 20 minutes. Let cool. 

Date Icing
​Adapted just a wee bit from this excellent site: Wholefully 

Ingredients:

• 2 cups dates, pitted
• 1 cup boiling water
• 1/2 cup cocoa powder
• Pinch salt

What to do:

1. Place the dates in food processor. Pour boiling water over dates and let sit for 10-15 minutes until the dates are very soft.
2. Blend water and dates on high until smooth. Add in the cocoa and salt. Continue blending until well-mixed.
3. Chill the frosting until cool (about 3 hours) before spreading on cupcakes.