Double Chocolate Cupcakes with Salted Chia Pudding Frosting

MAKES 12 CUPCAKES

Pantry Essentials: CHIA, COCONUT, GLUTEN-FREE FLOUR, PLANT-BASED MILK, NATURAL SWEETENER

These cupcakes remind me of that old song lyric “Make new friends, but keep the old.” I’ve got my old friend cake and my new pal chia pudding. I like them both, and I thought it was time to bring them together. I personally love salted coconut frosting and could stand to make this one even saltier. Play around with the salt to suit your buds, just make sure to get it right before you let the pudding set in the fridge, as it will be hard to stir it after that.

FOR THE FROSTING:

1 (14-ounce) can full-fat coconut milk

5 Medjool dates, pitted and chopped

¼–½ teaspoon of sea salt

5 tablespoons chia seeds

FOR THE CUPCAKES:

1 cup unsweetened almond milk

1 tablespoon apple cider vinegar

1 tablespoon flax meal

3 tablespoons water

1 cup chickpea (garbanzo bean) flour

½ cup brown rice flour

¼ cup cocoa powder

1 teaspoon aluminum-free baking powder

½ teaspoon baking soda

½ teaspoon sea salt

2 teaspoons vanilla extract

¼ cup real maple syrup

¼ cup coconut oil, melted

1 cup dairy-free chocolate chips (I like Enjoy Life), plus more for garnish

Make the frosting: Combine the coconut milk, dates, and salt in a blender and blend until the mixture is smooth. This might take a few minutes. If you end up with small bits of dates, that’s OK. But you don’t want to see chunks or even white slivers of the coconut milk. The color should be a very light tan. Taste, and if you want to add more salt, do it now and then blend for a few more seconds (I really like the saltiness ½ teaspoon brings). Pour the mixture into a medium jar or container with a lid. Stir in the chia seeds. Put the frosting in the fridge, covered, for at least 6 hours (overnight is best).

For the cupcakes: Preheat the oven to 350 degrees. Line a standard cupcake pan with 12 paper liners.

In a small bowl, combine the almond milk and apple cider vinegar. In another small bowl, make a flax egg: mix the flax meal and water together. Let both the almond milk mixture and the flax egg rest for at least 10 minutes.

In a large bowl, whisk together the flours, cocoa powder, baking powder, baking soda, and salt.

Combine the vanilla, maple syrup, flax egg, and almond milk mixture in a bowl. Add the wet ingredients into the dry and stir to combine. Do not overstir. Pour in the coconut oil and chocolate chips and give it a few more stirs, until just combined.

Fill each cupcake liner with ¼ cup of the batter. Bake for 18 to 20 minutes or until a fork or toothpick inserted in the center comes out clean.

Let your cupcakes cool on a wire rack if you have one. When they’re completely cool, top them with the frosting. Sprinkle a few more chocolate chips on top.

KITCHEN NOTES: Because this frosting must be refrigerated, these are a little tricky to store and are best eaten freshly made. If you’re taking them to a party, I suggest adding the frosting right before you head out or, even better, when you arrive. If these are just for you at home, keep the frosting refrigerated until you’re ready for a cupcake and then add it.