Chocolate Pot Cupcakes (Recipe)

Rachel Morrow RACHEL MORROW

These super cute chocolate cupcakes look just like little potted plants! They make a great party dish, plus their wholesome ingredients will make them a hit with the whole family!

CHOCOLATE CUPCAKE INGREDIENTS

  • 1 1/2 cups almond meal
  • 1/4 cup cacao powder
  • 1 tsp baking powder
  • 2 organic eggs
  • 2 tsp vanilla extract
  • 1/4 cup coconut oil
  • 1/4 cup almond or coconut milk
  • 1/4 cup maple syrup

Method

  1. Preheat oven to 350ºF (180ºC).
  2. Lin a muffin tray with cupcake liners or line your mini terracotta pots with parchment paper.
  3. Mix together all ingredients in a large bowl and spoon evenly between cupcake liners.
  4. Bake in the oven for 20-25 minutes, or until mixture springs back when gently touched.

CHOC AVOCADO FROSTING

  • 1 avocado
  • 2 tbsp maple syrup
  • 1/4 cup raw cacao
  • 1 tsp vanilla extract
  • 2 tbsp coconut milk

Method

  1. Place all ingredients in the blender or food processor and mix until well combined and fluffy.

MINT DIRT CRUMBLE

  • 2 tbsp cacao nibs or dark chocolate shavings
  • 1 drop peppermint oil (food grade)
  • Fresh mint to garnish

Method

  1. Crush cacao nib or dark chocolate shavings with peppermint oil and sprinkle over cupcakes.
  2. Garnish with fresh mint leaves.

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