Chocolate Cupcakes with Chocolate Date Frosting

Chocolate Cupcakes


  • 2 ounces unsweetened baking chocolate
  • 1 cup unsweetened coconut milk beverage
  • 1 tsp apple cider vinegar
  • 2/3 cup coconut sugar
  • ¼ cup mashed ripe banana (about 1)
  • 1 tsp pure vanilla extract
  • 1 cup whole wheat pastry flour
  • 1/3 cup unsweetened cocoa powder
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp fine sea salt


Preheat oven to 350° and line 12 muffin cups with paper liners.

In a small bowl, microwave chocolate for 1 minutes, stir and continue to heat in short bursts till melted. Set aside.

In a small bowl, stir together the flour, cocoa powder, baking soda, baking powder, and salt together.

In a large mixing bowl, stir together the coconut milk and vinegar, let sit for a few minutes. Whisk in the sugar, banana, and vanilla, then the melted chocolate, until smooth.

Add flour to wet, stir until mixed.

Divide evenly between muffin cups.

Bake for 20 minutes, until tops are done and a toothpick comes out clean.

Let cool fully before frosting.

Makes 12 cupcakes.

Chocolate Date Frosting


  • 1/3 cup unsweetened cocoa powder
  • 1 cup boiling water
  • 1½ cups pitted medjool dates (measure after pitting)
  •  1 Tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • Pinch fine sea salt
  • 2 Tbsp melted coconut oil


In a high-speed blender add the cocoa powder and boiling water. Put on the blender led, and a towel over the top, process on high for 30 seconds, or until mixed.

Take off lid carefully, to avoid steam, and add in the dates, maple syrup, vanilla, and salt.

Process on medium, tamping as needed to make a smooth paste.

Scrape into a bowl, stir in the coconut oil.

Cover and chill for a few hours before frosting.