These super rich and moist cupcakes are packed with tons of chocolate flavor and a hint of rosemary. A great combo for a healthier and delicious chocolate dessert. Perfect for any holiday gathering.
If there is one cupcake I’d have to eat every single day, it would be a double chocolate cupcake, hands down. If you have been following me, you know I absolutely love chocolate. The majority of recipes on this site are chocolate recipes. Sorry, not sorry. Here are some of my faves:
Chocolate Carrot Cake Muffins
Blackberry Cardamom Chocolate Cake
Paleo Praline Chocolate Fudge
Vegan Pomegranate Chocolate Tart
Peppermint Chocolate Cupcakes
I mean look at that rich and smooth frosting. I could eat a whole bowl of that stuff. You don’t need sugar or any artificial crap to make this heavenly chocolate cream topping. Infuse some rosemary and you’ve got yourself a winner.
How to make the chocolate cream frosting.
For the chocolate frosting, heat coconut cream and fresh rosemary in a small pot over low heat. Simmer for 5-10 minutes.
Turn off heat, take out rosemary and add the chocolate into the coconut cream. Whisk well until chocolate is fully dissolved.
Pour chocolate coconut cream mixture into a medium bowl and let sit in the refrigerator for about 1-2 hours until chocolate mixture has thickened up. Mix with a hand mixer until fluffy and pipe-able.
Transfer the mixture into a piping bag and frost the muffins. Enjoy immediately and store leftovers in the fridge for up to 3 days.
As always, if you happen to make these super yummy chocolate rosemary cupcakes, please let me know! I’d love to see how they turn out and don’t forget to tag @delight.fuel or simply comment below.
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Rosemary Chocolate Cupcakes
Ingredients
Chocolate Cupcakes
- 3/4 cup almond flour
- 1/3 cup cassava flour
- 1/3 cup raw cacao powder
- 1/3 cup maple syrup
- 1 1/2 tbsp cashew milk
- 3 tbsp melted coconut oil
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp apple cider vinegar
- 3 organic eggs
Rosemary Chocolate Frosting
- 1 ½ cups stevia sweetened chocolate chips (sub with semi sweet chocolate chips)
- 1 can coconut cream
- 2-3 fresh rosemary sprigs
Instructions
1. Preheat the oven to 350 degrees Fahrenheit and grease a muffin pan with coconut oil or line with muffin cups.
2. In a large bowl add dry ingredients and combine. In a separate bowl add all wet ingredients and whisk together. Add the dry ingredients to the wet ingredients and combine well with a spatula.
3. Transfer batter into the muffin pan (3/4 full each) and bake for about 20-25 minutes until the toothpick comes out clean. Let sit for 10 minutes before frosting.
4. For the chocolate frosting, heat coconut cream and fresh rosemary in a small pot over low heat. Simmer for 5-10 minutes.
5. Turn off heat, take out rosemary and add the chocolate into the coconut cream. Whisk well until chocolate is fully dissolved.
6. Pour chocolate coconut cream mixture into a medium bowl and let sit in the
7. refrigerator for about 1-2 hours until chocolate mixture has thickened up.
Mix with a hand mixer until fluffy and pipeable.
8. Transfer the mixture into a piping bag and frost the muffins.
9. Enjoy immediately and store leftovers in the fridge for up to 3 days.
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