Gluten Free Sweets

Chocolate Chai Cupcakes

P+W Programming

From Start to Finish: 45 mins

Servings: 9 Cupcakes

CHOCOLATESunflower® Seed Butter

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Chocolate Chai Cupcakes

Ingredients

Chai Spice mix

  • 1 tbsp cinnamon
  • 2 tsp ginger
  • 2 tsp cardamom
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp allspice

Cupcake Batter

  • 1/3 cup(105g) maple syrup
  • 1/3 cup(80g) coconut sugar
  • 3/4 cup(180g) almond milk
  • 1/2 cup(125g) Chocolate SunButter
  • 1 tsp vanilla extract
  • 1 cup(140g) cassava flour
  • 3 tbsp(23g) coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp chai spice mix (above)

Frosting: homemade or store-bought vanilla frosting + 2 tsps chai spice mx

Directions

  • Mix together the chai spices. Set aside.
  • In a mixing bowl, combine maple syrup, coconut sugar, almond milk, Chocolate SunButter, and vanilla. Microwave 30 seconds to melt the SunButter slightly, then whisk until smooth.
  • Add flours, baking powder, baking soda, salt, and spices. Mix until combined and smooth.
  • Scoop into a cupcake pan lined with paper liners, filling each 3/4 of the way.
  • Bake 22-25 minutes at 350°F.
  • Cool 10 minutes in the pan, then move to a cooling rack to cool completely before frosting.
  • Stir spices into your prepared frosting, pipe or spread onto cooled cupcakes, swirl the frosting with more Chocolate SunButter.
  • Enjoy! Leftovers can keep in the fridge for 1-2 days frosted, but unfrosted cupcakes can be stored in the fridge for 3-4 days if well sealed.

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