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 hour hr
Cook Time 1 hour hr
Course Kleinigkeit
Cuisine Amerikanisch
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
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.
Keyword chocolate, cupcakes, gluten-free, oil-free, vegan