Chocolate Cupcakes

with Pumpkin Frosting

15 minutes preparation 10 minute cooking time

Makes 24 mini cupcakes or 12 large ones



Cup Cakes

  • Silicone Cup Cake Patties are recommended

  • ¼ Cup cocoa powder

  • 2 Tbsp. raw granulated sugar of your choice

  • 1 Cup wholegrain flour

  • ½ tsp baking soda

  • 1 ¼ tsp baking powder

  • 1 ¼ tsp cinnamon

  • 1 Cup Almond Milk

  • ¾ cup mashed banana

Pumpkin Frosting

  • ½ cup dates

  • ½ cup cashews

  • 1 ½ cups of pumpkin puree

  • ¼ tsp nutmeg

  • ½ tsp vanilla

Chocolate Decoration

Dark Vegan Chocolate (about 1/3 block)



  1. Heat the oven to 180c, put patties on tray in preparation. I put baking paper down on the trays first to catch any spills, but that is totally optional.

  2. Sift dry ingredients into a bowl.

  3. Mix wet ingredients together in a bowl, for a better consistency use blender or food processor.

  4. Mix dry and wet ingredients together, mix well, add more almond milk if needed.

  5. Fill cupcake patties half way and smooth over for a more level cup cake.

  6. Cook in fan forced oven for 10-12 minutes. Once cooked remove from oven and let cool on rack.

  7. To make Pumpkin Frosting put all ingredients into either a blender or food processor and process until thick and creamy.

  8. Put frosting into a piping bag and chill for at least 20 minutes, you don't have to do this part, but it does pipe better when chilled. Once cupcakes are completely cool, pipe frosting on top of the cupcakes. 

  9. If you want to do the optional Chocolate decorations on top, melt some dark vegan chocolate and either put it into a piping bag or use a spoon dipped in melted chocolate to make swirly designs on baking paper. Put the designs in the fridge until firm, mine took 10 minutes. Gently remove chocolate swirl with a flat spreading knife and place it on top of the frosting.

  10. These cupcakes store well in the fridge for a few days.

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