1/2cup cane sugar or granulated sweetener of choice
1/3cupunsweetened cocoa powder
1tsp baking soda
1/4tsp sea salt
3 eggsroom temperature
1/2cupalmond milk or plant based milkroom temperature
3tbsp almond milk
3/4cuppowdered freeze dried strawberriesfreeze dried strawberries blended up
4oz chopped dark chocolatedairy free
1/2 cup Native Forest Coconut Milk
Preheat the oven to 350 F and prepare a cupcake pan with 12 liners and set it aside.Place the flours, sugar, cocoa power, baking soda and salt into a mixing bowl and stir until combined and then it set aside.
In the bowl of a stand alone mixer (or a large mixing bowl), beat the eggs, coconut oil, almond milk and vanilla until combined. Add in the dry ingredients and mix until a batter forms. Distribute the batter between the cupcake liners and bake the cupcakes for 19-22 minutes and toothpick comes out clean. Don't overbake them or they will end up dry.
While the cupcakes are cooling, place the vegan butter into a mixing bowl and use a handheld mixer to beat the butter for 1 minute and fluffy. Add in the powdered sugar and milk and then beat until combined. Add in the powdered freeze dried strawberries and continue mixing until well blended. Transfer the frosting to a piping bag.
Use a knife to cut a hole from the top of the cupcake at an angle so the piece you cut is the shape of a cone. Cut the tip off of the cone peice and fill the hole with frosting. Place the cupcake piece back on top of the frosting. Repeat this process with all of the cupcakes.
Place the chopped chocolate into a heat proof bowl and set it aside. Place the coconut milk into a small pot over medium-high heat. Bring the milk to a boil and then pour it over the chocolate. Let it stand for 5 minutes before stirring the chocolate and milk together until smooth. Let the chocolate ganache cool for 5 minutes. Dip each cupcake in the chocolate. Let them cool for 5 minutes and then dip them again. Top the cupcakes with sprinkles or sliced strawberries.
If you have any questions or want to tell me about how this recipe turned out, don’t hesitate to leave me a comment below this recipe card at the bottom! I love hearing from you!