Vegan Glutenfreie Schoko Baren Cupcakes Rezept 3

Bear Chocolate Cupcakes (Vegan, Gluten-free, No Refined Sugar)

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… ­čśë

Vegan and gluten-free Bear Chocolate Cupcakes

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 ­čÖé

Bear Chocolate Cupcakes vegan and gluten-free

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 ­čÖé 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.

Vegan Gluten free Chocolate Bear Cupcakes Recipe 0

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 ­čÖé And as always, this recipe for Bear Chocolate Cupcakes is vegan, gluten-free and without refined sugar ­čÖé

Vegan Glutenfreie Schoko Baren Cupcakes Rezept 3

Bear Chocolate Cupcakes (Vegan, Gluten-free, No Refined Sugar)

Super cute chocolate bear cupcakes. Vegan, gluten-free, without refined sugar or added oil.
Prep Time 1 hr
Cook Time 1 hr
Course Kleinigkeit
Cuisine Amerikanisch
Servings 6 coupcakes

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

Enjoy! ­čÖé
Keyword chocolate, cupcakes, gluten-free, oil-free, vegan

Please let me know what you think about this recipe,┬áIÔÇÖd love to hear from you! And if you remake this recipe, please share the picture with me on┬áPinterest,┬áInstagram┬áor┬áFacebook.

Vegan Gluten free Chocolate Bear Cupcakes Recipe P1

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