Vegan Chocolate Strawberry Cupcakes
Chocolate was first consumed as a liquid by the ancient Mayans and Aztecs, who considered it a sacred beverage.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Vegan Chocolate Strawberry Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease a cupcake tin or line with cupcake liners.
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In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
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In a separate bowl, mix together the coconut oil, maple syrup, almond milk, and vanilla extract.
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Pour the wet ingredients into the dry ingredients and stir until just combined.
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Gently fold in the chopped strawberries and chocolate chips.
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Divide the batter evenly among the cupcake tin.
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Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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Once cooled, frost the cupcakes with your favorite vegan frosting and top with additional strawberries.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 240kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 32g11%
- Sugars 20g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
