Chocolate Cupcakes With Matcha Latte Frosting
The mosttt delicious chocolate cupcakes with a tasty green matcha frosting on top – refined sugar free and refined oil free! Perfect for St. Patrick’s Day!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 9 cupcakes 1x
- Category: dessert
- Method: baking
Ingredients
- 1 cup spelt flour (135g)
- 1 cup almond milk (212g)
- 1/4 cup cacao powder (31g)
- 1/4 cup almond butter (60g)
- 1/4 cup agave or maple syrup
- 1 teaspoon vanilla flavoring (6g)
- 1 teaspoon apple cider vinegar (5g)
- 1 teaspoon baking powder (4g)
- 1/2 teaspoon baking soda (3g)
- pinch of salt
For frosting:
- 1 cup soaked cashews (130g)
- 1/3 cup melted coconut butter (66g)
- 1/4 cup almond milk (42g)
- 1 tablespoon agave or maple syrup (16g)
- 1 teaspoon vanilla flavoring (6g)
- 1 teaspoon green matcha powder (3g) – I use this brand.
Instructions
- Preheat oven to 350F
- Combine all dry ingredients (spelt flour, cacao powder, baking powder, baking soda, and salt) in a large mixing bowl and combine.
- Mix wet ingredients (almond milk, almond butter, agave, vanilla flavoring, and apple cider vinegar) in a small bowl and combine until smooth. Add wet ingredients to dry ingredients and mix until you have a wet batter.
- Using a cupcake baking pan covered with cupcake liners (I use these non-bleached ones) pour about 1/4 cup of batter into each mold, leaving room up top for expansion.
- Bake at 350F for 20 to 25 minutes, or until a toothpick comes out clean.
- Make the frosting: Add all ingredients (except the coconut butter) to a blender and combine until smooth. Then add coconut butter last and blend until smooth. The reason I like adding the coconut butter last is because if the milk is cold, it will turn the coconut butter into a solid and it will make the blender work much harder. If you add it last once everything is already blended, then the blender doesn’t have to work as hard.
- Add the frosting mixture to an icing bag (like this one) and set in the freezer for 10 to 20 minutes or until solid enough to form a frosting. I actually prefer to leave it overnight in the fridge, and the next day the frosting holds up very well on the cupcakes – however this isn’t necessary. Read the notes for more information.
- Serve the frosting on the cupcakes once the cupcakes are cool to the touch (or else the frosting will melt). Enjoy!
Notes
- I like to let the frosting sit in the fridge overnight so that it can be very thick and hold up it’s shape better on the cupcakes, so I always make the frosting the night before I plan on making the cupcakes. Also remember to serve the frosting once cupcakes are cool to the touch (I even place the cupcakes in the fridge as an extra measure). Remember since we are not using oil, this frosting is very heat sensitive and will begin to melt in room temperature – BUT if you let the frosting sit in the fridge overnight this won’t happen. As you can see I was able to photograph these cupcakes without the frosting melting – it actually held up it’s shape very well. 🙂
Keywords: vegan, healthy, desserts, chocolate, cupcakes, oil free, spelt flour, matcha,