Triple Chocolate Cupcakes recipe

Rejuvenated Triple Chocolate Cupcakes

Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 6
Calories

Ingredients
 

Dry Ingredient

  • 3/4 cup Spelt flour or buckwheat flour for gluten-free
  • 1 scoop Rejuvenated Chocolate Smoothie
  • 2 tbsp Cacao powder
  • 1 1/2 tsp Baking powder
  • 1/4 tsp Bicarbonate soda
  • 1 pinch Salt

Wet Ingredients

  • 1 small Overly ripe banana
  • 1/2 cup Cashew or hazelnut milk
  • 3 tbsp Coconut oil, melted (could substitute for half a ripe avocado)
  • 1 1/2 tbsp Maple syrup
  • 1/2 cup Coconut sugar
  • 1 tsp Apple cider vinegar
  • 1 tsp Spelt flour
  • Sweetener (Stevia works better) to taste
  • 1 tsp Vanilla extract
  • 80 g Dark chocolate chunks

For the frosting (Optional)

  • 1 tin Full-fat coconut milk, chilled in the fridge overnight
  • 1 scoop Rejuvenated chocolate protein
  • 1 tbsp Cacao powder (to taste)
  • Sweetener to taste (granulated, such as Stevia, works better)
  • 1 tsp Vanilla extract

Instructions
 

  • Preheat your oven to 180C (or 170C if using gluten-free flours), then line a muffin tin with cupcake cases.
  • Stir together your dry ingredients in a large mixing bowl until well-combined.
  • Place your wet ingredients (including the coconut sugar) into a blender and blitz smooth.
  • Fold the wet ingredients into the flour mixture until well combined, then stir through the chocolate chips. Check you have the right consistency - you want your mixture to just fall off the mixing spoon (a soft dropping consistency) after mixing. Add a touch more flour if it's slightly too wet, or a splash more milk if it's too dry.
  • Spoon the mixture into the cupcake liners, filling to around 3/4 of the way up, then place in the oven to bake for 12-15 minutes, or until cooked through. Leave to cool completely.
  • To make your frosting, scoop out the solidified part of the chilled coconut milk - the 'cream'. You can save the water to make protein smoothies! Using an electric whisk, beat with remaining ingredients, sweetening to taste, until light and fluffy. Pipe the frosting onto cooled cupcakes and decorate with fresh berries. Alternatively, frost using our avocado mousse, yogurt or your favourite nut butter!
Kathryn Danzey

Kathryn Danzey

Kathryn Danzey is the Founder of rejuvenated with over 40 years experience in the Health, beauty and nutrition.

She has been behind the creation of all the award-winning products at Rejuvenated and writes regularly for national press and lifestyle magazines. Kathryn is passionate about sharing information to support Rejuvenated customers in their health and wellness journeys.

Kathryn Danzey

Kathryn Danzey

Kathryn Danzey is the Founder of rejuvenated with over 40 years experience in the Health, beauty and nutrition.

She has been behind the creation of all the award-winning products at Rejuvenated and writes regularly for national press and lifestyle magazines. Kathryn is passionate about sharing information to support Rejuvenated customers in their health and wellness journeys.

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