Vegan Cookie Dough Cupcakes with Chocolate Buttercream
Ingredients
Cupcake
- 2 and 1/3 cup oat flour
- 1 tsp baking powder
- 1 cup unsweetened vanilla almond milk
- 4 tbsp maple syrup
- 4 tbsp liquid melted vegan cultured butter
- 1 tsp vanilla extract
- 4 tbsp liquid coconut oil
- 1/2 cup dairy-free semi-sweet chocolate chips
Frosting
- 1/3 cup room temperature vegan butter
- 2 tbsp maple syrup
- 1/4 cup melted chocolate
Preparation
Mix all cupcake ingredients in a bowl.
Fold in the chocolate chips.
Use an ice cream scoop to evenly distribute the batter into cupcake molds.
Bake at 375°F for 30 minutes.
Let the cupcakes cool completely.
For the buttercream, mix room temperature vegan butter, maple syrup, and melted chocolate in a bowl.
Place the buttercream in the fridge for 30 minutes to harden.
Add the buttercream to the cooled cupcakes.
Store the cupcakes in an airtight container in the fridge.
