Chocolate and Mint cupcakes

Chocolate and Mint cupcakes

The MOST addictive cupcakes ever! Recipe by Chef Jason Whitehead.

Yields1 Serving
Prep Time30 minsCook Time50 minsTotal Time1 hr 20 mins
Chocolate and Mint cupcakes
What you'll need
 1 cup Health Riot’s Cassava Flour
 ½ cup Coconut oil
 ½ cup Butter
 1 cup Honey
 1 tsp Vanilla extract
 6 dates / 50g pitted dates
 1 cup Boiling water
 1 cup Cocoa powder
 1 ½ tsp Baking powder
 ½ tsp Salt
 2 Large eggs
Frosting
 1 Ripe avo
 1 Ripe banana
 ½ cup Coconut oil
 ½ cup Honey
 ¾ cup Cocoa powder
 3 Drops peppermint essential oil
Instructions:
1

Start with the cupcakes - place your dates into your hot water and let it sit for 20 minutes.

2

Once cooled slightly, blend to a paste. Whisk together your honey, butter, coconut oil and vanilla essence until well combined. Add your date paste and mix. Sift in your dry ingredients and combine well. Add one egg at a time, beating to incorporate each time.

3

Place into cupcake moulds (I managed to 15 cupcakes) and bake at 180 for 20 to 25 minutes. Allow to cool.

Frosting
4

To make the frosting, simply pop everything into your food processor and blend until smooth. Place into a piping bag and pop into the fridge for about 20 minutes for the coconut oil to 'set'. Once your cupcakes are completely cooled, ice them with your frosting.

Ingredients

What you'll need
 1 cup Health Riot’s Cassava Flour
 ½ cup Coconut oil
 ½ cup Butter
 1 cup Honey
 1 tsp Vanilla extract
 6 dates / 50g pitted dates
 1 cup Boiling water
 1 cup Cocoa powder
 1 ½ tsp Baking powder
 ½ tsp Salt
 2 Large eggs
Frosting
 1 Ripe avo
 1 Ripe banana
 ½ cup Coconut oil
 ½ cup Honey
 ¾ cup Cocoa powder
 3 Drops peppermint essential oil

Directions

Instructions:
1

Start with the cupcakes - place your dates into your hot water and let it sit for 20 minutes.

2

Once cooled slightly, blend to a paste. Whisk together your honey, butter, coconut oil and vanilla essence until well combined. Add your date paste and mix. Sift in your dry ingredients and combine well. Add one egg at a time, beating to incorporate each time.

3

Place into cupcake moulds (I managed to 15 cupcakes) and bake at 180 for 20 to 25 minutes. Allow to cool.

Frosting
4

To make the frosting, simply pop everything into your food processor and blend until smooth. Place into a piping bag and pop into the fridge for about 20 minutes for the coconut oil to 'set'. Once your cupcakes are completely cooled, ice them with your frosting.

Chocolate and Mint cupcakes

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