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Dairy-Free Mocha Brownie Cupcakes with Chocolate Frosting

True Protein Blogger by Mal V | @lutzofplants 06 April 2018

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Makes 10

Ingredients

Cake mix:

3/4 cup soy milk

1 tsp apple cider vinegar

1 cup all-purpose flour

1 cup True Cacao Powder

1-2 tbsp instant coffee granules mixed with 1/4 cup warm water

2 tsp baking powder

1/2 cup stevia

1/2 cup vegan butter, melted and cooled

1 tsp vanilla extract

Frosting:

1 cup vegan butter, melted and cooled

2 cups powdered icing sugar

1/2 cup dark cooking chocolate

1 tsp vanilla extract

Method

1. Pre-heat the oven to 190°C.

2. Combine the soy milk and apple cider vinegar and set aside for 5 minutes. Then mix in the butter, coffee and vanilla extract.

3. In a separate bowl, sift the flour, cacao powder, baking powder and stevia.

4. Slowly add the liquid mixture to the dry mixture and whisk until evenly combined.

5. Fill the lined tray about 3/4 of the way.

6. Bake for 20 minutes then allow to cool completely on a rack.

7. As the cupcakes are baking, start on the frosting.

8. Melt the chocolate in a double boiler (put the chocolate in a small bowl and place that smaller bowl in a larger bowl which has hot water in it).

9. Mix in the butter and vanilla

10. Sift the powdered sugar and whisk together.

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IMPORTANT INFORMATION: all content provided here is of a general nature only and is not a substitute for individualised professional medical advice, diagnosis or treatment and reliance should not be placed on it. For personalised medical or nutrition advice, please make an appointment with your doctor, dietitian or qualified health care professional.