Print

Chocolate Cupcakes With Matcha Latte Frosting

vegan chocolate cupcake with green matcha frosting | Sprouting Zen

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!

Scale

Ingredients

For frosting:

Instructions

  1. Preheat oven to 350F
  2. Combine all dry ingredients (spelt flour, cacao powder, baking powder, baking soda, and salt) in a large mixing bowl and combine.
  3. 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.
  4. 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.
  5. Bake at 350F for 20 to 25 minutes, or until a toothpick comes out clean.
  6. 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.
  7. 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.
  8. Serve the frosting on the cupcakes once the cupcakes are cool to the touch (or else the frosting will melt). Enjoy!

Notes

Keywords: vegan, healthy, desserts, chocolate, cupcakes, oil free, spelt flour, matcha,

shares