It finally happened! Super cute cupcakes that are almost impossible to eat. But once you have taken a bite, you will most likely not be able to stop. Well, that’s what happened to me… 😉
I have never attempted on trying a seriously cute and elaborate cupcake yet. And once these cuties became reality, I wondered why. One of the reasons might be that, hands down, it is a lot of work. But I wouldn’t hesitate to make them again for a special occasion, especially a children birthday party or my bear loving friend 🙂
While it takes some time to assemble the whole lot of cupcakes, the steps themselves are pretty easy. I absolutely love the pumpkin chocolate frosting. Yes, you read that right, the frosting is made with pumpkin 🙂 And it is really good! It has the perfect soft and silky, melt in the mouth texture. And it stays fresh for quite a while, without drying up. I stored some of the finished cupcakes in a container in the fridge for 3 days and they were still perfect.
The cupcake dough is actually the same as in this recipe. It is my go to dough when I’m after a rich, soft, fluffy chocolate cake – or cupcake 🙂 And as always, this recipe for Bear Chocolate Cupcakes is vegan, gluten-free and without refined sugar 🙂
Bear Chocolate Cupcakes (Vegan, Gluten-free, No Refined Sugar)
Ingredients
For the cupcakes
- 75 g nut-mylk pulp leftover from making nut-mylk
- 140 g coconut sugar
- 1 tbsp psyllium fiber
- 280 ml water
- 55 g rice flour
- 60 g buckwheat flour
- 50 g FAIR-TRADE cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
For the frosting
- 200 g cooked pumpkin I use butternut
- 80 g FAIR-TRADE chocolate
- 15 g FAIR-TRADE cocoa powder
- 25 g coconut sugar or to taste
For the eyes
- melted FAIR-TRADE dark chocolate and home-made white chocolate
Instructions
For the cupcakes
- Preheat oven to 200° (top-/ bottom heat). Shortly blend nut-mylk pulp, coconut sugar, psyllium fiber and water in a blender.
- Mix the remaining ingredients in a bowl. Pour the blended mixture into the bowl with the dry ingredients, stir to combine.
- Spread the dough evenly in the cupcake tin, bake covered for approx. 25 to 30 minutes or until inserted wooden skewer comes out clean.
- Let the cupcakes cool down a little before taking it out of the cake tin. then let them cool down properly before adding the frosting.
For the frosting
- First, melt the chocolate in a deep bowl, by using the double boiler method.
- Add the remaining ingredients and blend until smooth, using a stick blender.
- Place in fridge until the frosting firms up a bit. Once it is thick, scoop it into an icing bag and pipe it onto the cupcakes. Add garnish if you wish and store chilled for a few more hours before serving.
Notes
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.
