Buckwheat Zucchini Chocolate Cupcakes
Super moist gluten-free zucchini cupcakes which resemble a chocolate mud-cake in texture. Vegan and Oil-Free.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 cupcakes
- Category: Cake
- Method: Baked
- Cuisine: Dessert
Ingredients
Cupcake:
- 1 small zucchini {about a cup sliced}, roughly chopped
- ¾ cup buckwheat flour
- 8 soft medjool dates
- 8 tbsp maple syrup
- cream from 1 can full-fat coconut milk {about ½ cup}
- 6 tbsp cocoa powder
- ¼ cup coconut water {or non-dairy milk or water}
Frosting:
- 10 soft medjool dates
- 2 tbsp cacao powder
- 2 tbsp maple syrup
- ¼ cup water {or non-dairy milk}
- 1 tsp pure vanilla extract
- dash of salt
Toppings:
- Optional: cacao nibs, dried mulberries, some shaved chocolate, or other toppings of your choice.
Instructions
- Pre-heat oven to 350F. Line a 6-cup muffin pan with cupcake liners, set aside.
- Place all cupcake ingredients in a blender and blend to combine {a food processor works for this too}. Transfer into the pan, dividing equally and topping the batter up all the way as high as you can without it spilling out.
- Bake in a pre-heated oven for approximately 45-55 mins, or until a skewer inserted down the center comes out clean. {Note: they will crack at the top while baking -- and will be covered up with frosting anyhow :) }. Remove from oven and cool on a cooling rack.
- Prepare frosting by blending all ingredients together in a blender until smooth. The frosting will be sticky, so spoon some evenly over each cupcake and then spread around. Top with your favorite toppings and enjoy!