A pan of chocolate-covered strawberry cupcakes made with Navitas Organics Cacao Powder, Cacao Wafers, Chickpea Flour and Cacao Sweet Nibs

Chocolate-Covered Strawberry Cupcakes Recipe

These super special chocolate cupcakes are topped with a decadent buttercream frosting, crunchy cacao nibs and chocolate-covered strawberries. Make this small batch recipe any time you’re craving a chocolate treat.

INGREDIENTS

Cupcakes:
¼ cup coconut sugar
1 organic egg
¼ cup avocado oil, or other oil of choice
1 tsp. vanilla extract
¼ cup plant-based milk
½ tsp. apple cider vinegar
¼ cup Navitas Organics Chickpea Flour
1 Tbsp. all-purpose flour
½ tsp. baking powder
¼ cup Navitas Organics Cacao Powder
¼ tsp. salt

Frosting:
4 Tbsp. softened unsalted butter
¼ cup Navitas Organics Cacao Powder
1 cup powdered sugar
2 Tbsp. plant-based milk
½ tsp. vanilla extract
Pinch of salt

Chocolate-covered strawberries:
½ cup Navitas Organics Cacao Wafers
½ tsp. coconut oil
2 Tbsp. pure maple syrup
1 pint fresh strawberries
Navitas Organics Cacao Sweet Nibs, for topping

DIRECTIONS

Cupcakes:
Preheat oven to 350°F. Line a muffin tin with cupcake liners.
In a large bowl, whisk together coconut sugar, egg, oil, and vanilla extract.
In a separate bowl, mix together milk and apple cider vinegar. Set aside to curdle.
In another bowl, mix together chickpea flour, all-purpose flour, baking powder, cacao powder, and salt. Add dry ingredients to wet and mix until just combined. Gradually pour in milk and stir until just combined.
Pour batter into muffin cups, filling each cup about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into center of a cupcake comes out clean.
Allow cupcakes to cool completely before frosting.

Chocolate Strawberries:
Melt cacao wafters and coconut oil in a microwave-safe bowl at 30-60 second intervals. Stir to combine and continue heating until smooth.
Line a baking sheet with parchment paper.
Dip prepared strawberries into chocolate and arrange them on the parchment. Let cool in fridge until ready to decorate cupcakes.

Frosting:
In a mixing bowl, beat softened butter until light and airy. Gradually add in powdered sugar and cacao powder, and beat to combine. Add milk, vanilla extract and salt. Beat to combine.
Use a metal spatula to frost the cooled cupcakes. Top with cacao nibs and chocolate-covered strawberries.
Store decorated cupcakes in the fridge to last longer, up to a week.

Makes 6 cupcakes

 

Submitted by Marley Braunlich | Baked Abundance
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Image of Chocolate-Covered Strawberry Cupcakes Recipe

Chocolate-Covered Strawberry Cupcakes Recipe

Marley Braunlich | Baked Abundance

Servings

6 cupcakes

These super special chocolate cupcakes are topped with a decadent buttercream frosting, crunchy cacao nibs and chocolate-covered strawberries. Make this small batch recipe any time you’re craving a chocolate treat.

Ingredients

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Directions

    Cupcakes:

    1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
    2. In a large bowl, whisk together coconut sugar, egg, oil, and vanilla extract.
    3. In a separate bowl, mix together milk and apple cider vinegar. Set aside to curdle.

    4. In another bowl, mix together chickpea flour, cornstarch, baking powder, cacao powder, and salt. Add dry ingredients to wet and mix until just combined. Gradually pour in milk and stir until just combined.

    5. Pour batter into muffin cups, filling each cup about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into center of a cupcake comes out clean.
    6. Allow cupcakes to cool completely before frosting.

    Frosting:

    1. In a mixing bowl, beat softened butter until light and airy. Gradually add in powdered sugar and cacao powder, and beat to combine. Add milk, vanilla extract and salt. Beat to combine.
    2. Use a metal spatula to frost the cooled cupcakes. Top with cacao nibs and chocolate-covered strawberries.
    3. Store decorated cupcakes in the fridge to last longer, up to a week.

    Chocolate-Covered Strawberries:

    1. Melt cacao wafters and coconut oil in a microwave-safe bowl at 30-60 second intervals. Stir to combine and continue heating until smooth.
    2. Line a baking sheet with parchment paper.
    3. Dip prepared strawberries into chocolate and arrange them on the parchment. Let cool in fridge until ready to decorate cupcakes.
    Servings: 6 cupcakes
    Submitted by:

    Marley Braunlich | Baked Abundance