Chocolate Covered Strawberry Cupcakes

Chocolate Covered Strawberry Cupcakes

Cupcakes:

• 1 cup almond flour
• 2/3 cup coconut sugar
• 1/2 cup cacao powder
• 1/3 cup cassava flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/3 cup plant based milk, warmed
• 1/4 cup apple sauce
• 1/4 cup vegan chocolate bar, melted
• 2 tbsp melted coconut oil
• 2 tbsp almond butter
• 1 flax egg
• 1 tsp pure vanilla

Preheat your oven to 350 degrees Fahrenheit and line cupcake pan with liners. Set aside. Meanwhile, make prepare the batter. In a large bowl, whisk together the flours, sugar, cacao powder, salt, and rising agents until well combined. In a separate dish, combine the milk, apple sauce, melted chocolate, coconut oil, almond butter, flax egg and vanilla until smooth. Pour into the dry mix and stir to combine. Pour into the prepared cupcake pan and cake for 16-20 minutes, until a toothpick comes out clean. Set aside to cool for 5-10 minutes before removing onto a wire rack. Prepare your frosting. 

Frosting:

• 1/2 cup vegan butter, softened
• 1 cup powdered sugar
• 2 tbsp strawberry compote (recipe follows)

In a stand mixer, whip the butter on medium speed until creamy. Add the powdered sugar and the juice from the strawberry compote and beat until fluffy and smooth. 

Strawberry Compote:

• 1 cup fresh strawberries, quartered
• 1 tbsp maple syrup

In a small bowl, mix together the strawberries and syrup. Allow it to macerate for 10 minutes before using. 

ASSEMBLE:

Using a piping tip or spoon, scoop out the inside of the cupcake, creating a small hole. Fill with a tablespoon of the strawberry compote and using a piping bag, pipe the strawberry frosting onto the cupcake. Top with chocolate covered strawberries and enjoy!