Double chocolate cupcakes – vegan

Is it time for another sugar overdose yet? We are going to use cocoa powder and xylitol to create a chocolaty sensation but with low on calories!

For 12 cupcakes you need:

  • 1/2 cup flour
  • 1 cup cocoa powder
  • 1tbs baking powder
  • 1tsp vanilla extract
  • 1/2 cup maple syrup
  • 1 pinch of salt
  • 1 1/2 cups plant milk (I used almond milk)

For the topping you need:

  • 1 1/2 cups xylitol (I used Xucker, but you can use the same amount of sugar instead)
  • 1 cup cocoa powder
  • 1/2 cup margarine
  • 5tbs plant milk (I used almond milk)
  • 1tsp vanilla extract

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Mix flour, cocoa powder, baking powder, vanilla extract, maple syrup, salt and almond milk in a food processor or a blender. The consistency is going to be very liquid so almost every item can handle it.

Now fill the batter into a greased muffin pan or use paper cups. Bake in a preheated oven at 180 degrees celsius for about 25 minutes. Let cool down and prepare the topping.

Again you can use your food processor or blender. Mix sugar with melted margarine and add cocoa powder, almond milk, and vanilla extract. Use a decorating bag to top the muffins and your cupcakes are ready. If you need to store them you better keep them in the fridge so they won’t melt.

One cupcake has the following nutritional values: 290kcal, 42g carbohydrates, 2g sugar, 13g fat, 6g protein and 6% of the daily dose of calcium. 

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