Chocolate Chip Cupcakes w/ Cocoa & Tahini - These adorable little mini cupcakes are perfect for Valentine's Day. Treat your sweetie...or your kids...or yourself...to some chocolate indulgence made healthier with no dairy, no eggs, no oil, and no refined sugar.
dairy free, egg free, oil free, refined sugar free, soy free, vegan
valentine's day cupcakes, vegan chocolate cupcakes, vegan cupcakes recipe
Servings: 12 people
Calories: 136 kcal
Preheat the oven to 325 degrees F.
Lightly spray a 12-cavity heart shaped mini muffin pan
* with cooking spray and set aside.
In a small mixing bowl, whisk together the flour, cocoa powder, arrowroot powder, baking soda, salt, and sugar.
In a medium mxing bowl, whisk together the tahini, vanilla, and non-dairy milk.
Pour the dry ingredients into the wet and stir until combined.
Mix in the chocolate chips.
Spoon the batter into the prepared pan, filling each cavity no more than half way.
Bake 23-25 minutes, until a toothpick inserted in the center comes out clean.
Cool in the pan on a wire rack for at least 20-30 minutes** before removing from the pan.
Drizzle icing, if using, over the top of the cupcakes before serving.
*If you don't have a heart shaped mini muffin pan, a regular mini muffin pan will work just fine, you just obviously won't have heart shaped cupcakes. Alternately, a regular size muffin pan may be used. Fill each cavity about 3/4 of the way full. Bake 25-28 minutes. You should get about 8 cupcakes.
**These cupcakes are soft, fluffy and delicate. Make sure you let them cool in the pan before removing them or you may have cupcake crumbles instead.
Tahini Chocolate Chip Cupcakes (Vegan, Oil Free)
Amount Per Serving
Calories from Fat 54
% Daily Value*
Total Fat 6g
Saturated Fat 1g
Total Carbohydrates 19g
Dietary Fiber 3g
* Percent Daily Values are based on a 2000 calorie diet.