1 3⁄4 cups self-rising flour (sub half with oat or whole wheat flour)
1 cup (200g) brown or coconut sugar
1 tablespoon cocoa powder
1 tablespoon baking powder
1 generous scoop of chocolate protein powder
Pinch of salt Wet ingredients
1 cup coconut milk
1⁄3 cup (80g) neutral flavoured
oil like canola or melted coconut oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1 teaspoon black food coloring gel
Black buttercream Frosting 200g softened margarine or butter (sub half with cream cheese for high protein option)
3 cups powdered sugar (reduce by adding 1 1/2 cups powdered sugar & another scoop of protein powder)
1-2 tbsp coconut milk
1 heaped tbsp cacao powder
1/2 tsp black food coloring
1 tsp vanilla extract Toppings
Preheat the oven to 180°C. Line a 12-cup muffin pan with paper liners.
Add all the dry ingredients to a large mixing bowl and whisk until there are no lumps. Add all the wet ingredients and mix until just combined. If desired, add more food coloring until you have your desired color.
Use an ice cream scoop or a large spoon to divide the batter between your cupcake liners 3/4 of the way.
Bake the cupcakes for 25-30 minutes. Cool the cupcakes in the tray for 5 minutes then transfer them to a wire rack.
For the frosting: cream the butter in a large bowl. Sift in the sugar and beat until just combined. Fold in the cacao powder, black food coloring and the vanilla extract
When the cupcakes have completely cooled, frost the cupcakes. Decorate as desired.
Serve the cupcakes immediately or, store the cupcakes in an airtight container in the fridge up to 3 days.
Hope you love these delicious and super fluffy cupcakes!!