Chocolate Almond Brownie Cupcakes. Vegan. GF.

 

I had trouble naming this recipe.  It rarely happens but after taste testing (this was my 3rd attempt) this very dense, deep chocolatey/almond cupcake the category didn’t seem quite as fitting.  This “cupcake” is more like if a cupcake and a brownie had a baby.  Totally vegan and gluten free.  This recipe was created in honor of Cookies for Kids’ Cancer and I’m honored to work with OXO for another year.  I love OXO kitchen gadgets.  They’re pretty much all I use.  But more on that later… let’s get to the recipe.

Look for this logo on participating OXO supplies to help support Cookies for kids’ cancer.


Ingredients:

Cake/brownie~

2 cups of almonds, raw
3 ripe bananas, peeled
2 cups of cashew or almond milk (I liked cashew because it’s creamier)
5 tablespoons of raw organic cacao powder
3/4 cup of maple syrup or agave
5 tablespoons of coconut sugar
4 cups of brown rice flour (I like Bob’s Redmill)
1/3 cup of mini vegan chocolate chips
Baking spray

Directions:

Preheat the oven to 400 degrees and spray your muffin pan with coconut oil spray.  Set that aside.

Into your food processor, blend the almond down to a rough meal/flour.  It doesn’t have to be completely processed.  See photo:

Add that mixture to your stand mixer with paddle attached.  Then to your food processor add your bananas, nut milk, cacao powder, syrup or agave and sugar.  Blend that until creamy (this will be a loose liquid).  Add this mixture to your nut meal/flour in the stand mixer and then add the flour.  Blend with the paddle attachment until well incorporated.  Add the chocolate chips and blend quickly.  Then fill each muffin tin about 3/4 of the way. They won’t rise so no need to worry about overflowing.

12 cup OXO muffin non stick muffin pan. 


Bake for 18-22 minutes. Typically gf baked goods are dense but insert a toothpick into the center to check for doneness.  The toothpick should not come out with loose batter on it but may have a thick crumb attached.  If so, it’s done.  Remove and let cool completely.

Ingredients for icing:

3/4 cup of a creamy, salted almond butter – make sure you use a looser almond butter
1/3 cup maple syrup
1/2 cup of organic confectioners’ sugar
Optional: vegan chocolate chips

Directions:
Beat the ingredients together in stand mixer.  I like a looser icing.  I then topped with a few mini vegan chocolate chips but that’s optional.

Fill your OXO decorative baker’s silicone decorative icing bottle which makes icing so easy!

Top with chips, if using then serve.


Drooling yet?

The not-so fine print:
– Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.
– OXO will be donating $100 to Cookies for Kids’ Cancer for each blog post dedicated to this campaign in October (up to our $100,000 commitment*.)
– *In 2015, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through product proceeds, bake sale matches and other fundraising efforts.

 

 

— Knead to Cook