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Vegan Chocolate Cupcakes with Chocolate Frosting

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 cupcakes

Ingredients
  

Chocolate Cupcakes

  • 1 1/2 cups whole grain oats, blended to flour consistency
  • 1/2 cup almond flour
  • 1/2 cup cocoa powder
  • 1 cup date paste - blend 15 pitted medjool dates with 1 cup hot water, then measure out 1 cup paste
  • 1 cup unsweetened applesauce
  • 1 cup nondairy milk - I use unsweetened almond milk

Chocolate Frosting

  • 1 can chickpeas, drained and rinsed (1 1/2 cups)
  • 8 pitted medjool dates
  • 2 tbsp cocoa powder
  • 1/2 cup nondairy milk - I use unsweetened almond milk

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a large bowl, mix the oat flour, almond flour, and cocoa powder.
  • Add the date paste, applesauce, and nondairy milk, and stir into a thick batter.
  • Portion 1/3 cup of batter into each lined cup - they'll be pretty full! And if you have a bit of leftover batter, just portion it evenly amongst the cupcakes (or eat it, I'm not judging).
  • Bake the cupcakes for 25 minutes.
  • While the cupcakes are baking/cooling, make the frosting by adding the chickpeas, dates, cocoa powder, and nondairy milk to a food processor.
  • Blend the frosting ingredients until smooth, stopping a couple times to scrape down the sides and make sure everything is totally incorporated.
  • Spread or pipe the frosting onto the cooled cupcakes, and enjoy!
  • Store leftovers in the refrigerator.