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Hi, I'm Sarah Bell! A healthy recipe developing, photo taking, wellness obsessed Pisces. 

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Chocolate Jaffa Cupcakes with Cashew Frosting

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Hands up if chocolate Jaffa cupcakes are your idea of heaven? 🙋🏻‍♀️ This is definitely the case for me. The flavour combination of chocolate and orange has always been a hands down favourite for me. Mum, I mean, Santa used to give us a chocolate orange every year in our stocking (along with new grundies and socks, the best!). On a side note, does anyone miss being a kid solely because it meant that you didn’t have to buy your own undies? No? Just me then? Never mind…

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Gluten Free Chocolate Jaffa Cupcakes

Back to what is really important right now and that is these Chocolate Jaffa Cupcakes. As usual these cupcakes are gluten free. I have used almond meal, brown rice flour and tapioca starch to substitute wheat flour. With any gluten free bakes, you need to be careful not to over-cook as they will quickly turn dry. 14 minutes in a fan forced oven is plenty for this recipe.

Refined Sugar Free Cupcakes

I always find whole food sugar alternatives like coconut sugar and rapadura sugar to be more flavoursome and less likely to give a massive sugar hike. For these cupcakes I have used coconut sugar but feel free to play around with different options. Some refined sugar free options include:

  • rapadura sugar
  • coconut sugar
  • raw honey
  • pure maple syrup (not the maple “flavoured” syrup, yuk!)
  • coconut nectar

Chocolate Cashew Frosting

Even if you use this recipe solely for the chocolate cashew frosting you are winning. It is delicious but also filling, which means you won’t feel like eating 10 cupcakes in one sitting. You can use this frosting recipe on other cakes and cupcakes. Because of the nature of the cashews once they have been soaked, these cupcakes will need to be refrigerated to lengthen the life of the chocolate cashew frosting.

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This recipe makes 12 cupcakes. You can definitely halve the recipe if this is too many. Don’t forget to follow us on Instagram and Facebook and tag @ournourishingtable #ournourishingtable to show us your creations.

Save Me For Later

Save this image to Pinterest so that you don’t forget to make them later on.

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If you are looking for more gluten free recipes then you might love my Gluten Free Banana Bread, Honey Rose Macadamia Fudge or these Broccoli and Sweet Potato Fritters.

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Chocolate Jaffa Cupcakes with Chocolate Cashew Frosting

Print Pin
Course: Sweets
Cuisine: Dairy Free, Gluten Free, Vegetarian
Keyword: chocolate cupcakes, jaffa cupcakes, gluten free cupcake recipe, dairy free frosting recipe
Prep Time: 12 minutes
Cook Time: 14 minutes
Servings: 12

Equipment

  • Muffin tin
  • Cupcake Papers
  • Piping kit (optional)
  • Oven
  • Mixing Bowls
  • Blender

Ingredients

  • 1 cup blanched almond meal
  • 1/2 cup brown rice flour
  • 1/4 cup tapioca starch
  • 1/2 cup coconut sugar
  • 1/2 cup cacao powder
  • 3 tsp baking powder aluminium free
  • 3/4 cup extra virigin olive oil
  • 1/2 cup almond milk or other plant based milk
  • 3 eggs
  • zest of 1 orange

Chocolate Cashew Frosting

  • 2 cups cashews soaked in water overnight
  • 1/2 cup extra virigin cold pressed coconut oil
  • 1/4 cup pure maple syrup
  • 1/2 cup cacao powder

Instructions

  • Preheat oven to 180 degrees Celsius (fan forced). Line muffin tin with cupcake papers.
  • In a large bowl add almond meal, brown rice flour, tapioca starch, sugar, cacao powder and baking powder and mix with a whisk to combine.
  • In a separate bowl whisk together olive oil, eggs, milk and orange zest.
  • Pour wet ingredients into dry and ingredients and stir to combine. Do not overmix.
  • Divide mixture evenly between cupcake moulds and place in oven to bake for 14 minutes.
  • Meanwhile, rinse cashews and place into a blender. Add the cacao powder, maple syrup and coconut oil. Blend on high until mixture is smooth and creamy. Add a small amount of water to loosen up mixture if necessary.
  • After 14 minutes, remove cupcakes from oven. Allow to cool before using a piping bag and nozzle to pipe cashew frosting over cupcakes. Alternatively, a butter knife can be used in place of a piping bag.

Video

Notes

Store cupcakes in fridge.

Nutrition

Calories: 476kcal | Carbohydrates: 31g | Protein: 9g | Fat: 39g | Saturated Fat: 13g | Cholesterol: 41mg | Sodium: 49mg | Potassium: 427mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1.2% | Vitamin C: 0.1% | Calcium: 11.7% | Iron: 18.4%
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