Double Chocolate Fudge Cupcakes with Raw Chocolate Frosting

by SuperFeast Team May 21, 2018 1 min read

Double Chocolate Fudge Cupcakes with Raw Chocolate Frosting

JingΒ is one of the Three Treasures in Taoist philosophy (Jing, Qi and Shen) and is the primordial essence residing in our kidneys that supplies the core energy, power and stamina that allows us experience superior physical health

This delicious and nourishing recipe makes 6 standard size deliciously dark, double chocolate cupcakes with a decadent and rich raw chocolate frosting.

Gluten Free, Dairy Free & Paleo Friendly :)

Ingredients

  • 1 teaspoon ofΒ TremellaΒ 
  • 1/2 teaspoon ofΒ JING
  • 1 egg - vegan friends sub flax/chia egg
  • 1 teaspoon of vanilla extract
  • 1 Tablespoon of coconut oil, melted and cooled
  • 1/2 cup unsweetened vanilla almond milk
  • 3/4 cup almond meal
  • 2 Tbsp coconut flour
  • 1/4 cup cacao
  • 1/4 cup coconut sugar
  • 1/2 teaspoon espresso (optional)
  • 1 teaspoon baking powder
  • A pinch of salt
  • 1 Tablespoon of dark chocolate chips, roughly chopped

For the frosting

  • 1/4 cup cacao
  • 1/4 cup coconut oil, melted and cooled
  • 1 teaspoon of mason mushroom mix
  • 1 Tablespoon of maple syrup

Method

  1. Preheat oven to 175’C (350’F)
  2. Line (or grease and flour) a 6 cup muffin tray with paper cases and set aside
  3. In a medium bowl place egg, vanilla, coconut oil and milk and whisk until well combined
  4. Add almond flour, coconut flour, cacao, coconut sugar, baking powder, salt, espresso (if using) and tremella & jing then stir to combine.
  5. Add chocolate chips and stir until just combined.
  6. Spoon into prepare muffin tray and bake for 10-12 mins until tops spring back when gently pressed and a toothpick has just a few crumbs attached when inserted into the center
  7. Allow to cool in the muffin tray for 10 mins before transferring to a wire rack to cool completely
  8. While your cupcakes are cooling prepare the frosting –
  9. Place all frosting ingredients into a small bowl and stir until well combined. If it’s a little thin just pop it in the fridge to allow the coconut oil to solidify slightly until you have a nice, glossy spreadable consistency
  10. Once cupcakes are cool and frosting is ready simply spread approximately 1 heaping Tablespoon of frosting onto each cupcake.
  11. Cupcakes will keep for 3-5 days in the fridge when covered or stored in an airtight container. Or you can freeze for up to 3 months.

Enjoy xoxo

SuperFeast Team
SuperFeast Team



Also in SuperBlog

Chris-Sanborn-Podcast
Is Spring Water The Ultimate Medicine? with Chris Sanborn(EP #85)

by Sophia Richmond-Manno September 22, 2020

Welcome to the second instalment of the SuperFeast Water Series. Today Mason chats to Chris Sanborn, the lead visionary behindΒ Alive Water and the Find A Spring foundation. Chris is an absolute living water enthusiast, devoting a large portion of his time and energy to sourcing and harvesting the most nutritious spring water available. In this chat the gents explore the differences between the various water sources available to modern humans, and how these can either nourish or impair the health of the body, mind and spirit.
Read More
spring-herbs
Must-Have Herbs for Spring

by Farley D September 18, 2020

A really interesting one today community. Mason talks about which tonic herbs are your ally during Spring.

Read More
seasons-practices
How To Transition Between Seasons

by Farley D September 17, 2020

At SuperFeast, we follow the Daoist philosophy, an ancient tradition that, among many things, highly revered nature and her rhythms...

Read More

OUR NEWSLETTER IS AWESOME. SIGN UP HERE.

Sign up to our epic newsletter!