Hey guys! I’m Bridget from Simply Blissful Life and I am so excited to be guest posting here on Clean Eating Veggie Girl!
I’m a twenty-something girl currently living in Ontario, Canada and I have a deep, profound love for baking. More specifically, vegan baking.
I became a vegetarian when I was 15 for ethical reasons and have never looked back. Over the years, I began to adapt to a more vegan diet and noticed how much better my body felt when I eliminated animal products from my diet.
Over time, I have been changing recipes up to make delicious desserts that are healthy, vegan, as well as tasty.
So when I was trying to come up with a recipe to share in my guest post, I wanted to share something that vegan and non-vegans alike would enjoy.
So without further ado, here are some delicious chocolate cupcakes!
Chocolate Pudding Filled Cupcakes with Oreos
Adapted from Back for Seconds, Almost Fearless and Spark Recipes.
Cupcake
1/2 cup vegan butter, melted
1/2 cup coconut oil, melted
2 “chia eggs” (1 tbsp ground chia seeds + 3 tbsp warm water =1 chia egg)
1 3/4 cups almond milk
1 tsp vanilla extract
1 1/2 cups cane sugar or sweetener (stevia, agave, etc)
1/2 cup brown sugar or sweetener
3/4 cup cocoa powder
3 1/4 cups spelt flour
1/4-1/2 tsp sea salt
2 tsp baking soda
1/3-1/2 cup crushed Oreos (optional)
Pudding Filling
2 ripe avocados, chopped
2 tbsp almond milk
2 tbsp cocoa powder
3-4 tbsp agave
Icing
1/2 cup cocoa powder
1/4 tsp cinnamon
4 tbsp agave
1/2 tsp vanilla extract
2 tbsp coconut oil, melted
2 tbsp almond milk
2 tbsp vegan butter
First, preheat your oven to 350 degrees.
In a medium/large-sized bowl add the dry ingredients (baking soda, sea salt, flour, cocoa powder, crushed Oreos and sugar/sweeteners) and mix together.
In a small/medium-sized bowl, add your wet ingredients (butter, coconut oil, chia eggs, milk and vanilla) and mix until combined.
Add your wet ingredients to your dry ingredients and mix together until smooth and combined.
Pour batter into lined muffin tins and bake for 18-20 minutes. Once cooked, remove from oven and allow them to cool.
While the cupcakes are baking, you can make the pudding filling. In a food processor or blender, combine all the pudding ingredients together and blend until smooth.
After you have allowed the cupcakes to cool (at least 30 minutes), you can fill the cupcakes with the pudding.
Fill a decorating bag with the pudding filling using a long, narrow tip. Insert the tip into the cupcake about an inch or two deep. Squeeze the filling until you feel pressure, signaling you that the cupcake is filled. Remove the tip and set aside.
Then you are ready to ice your cupcakes.
Combine all the icing ingredients into a mixer and blend until smooth.
Spoon the icing onto the cupcakes and smooth out with a spoon. Garnish with Oreos.
And enjoy! So much chocolatey goodness!
Here is the nutrition information for one cupcake:
Calories: 291
Fat: 13g
Sodium: 176mg
Carbohydrates: 41g
Fiber: 4.6g
Sugar: 20g
A savory, delicious cupcake in less than 300 calories. What is not to love?!
A big thank you to Hannah for allowing me to write a guest post on her lovely blog and I hope everyone enjoys the cupcakes! 🙂
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Thank you so much for guest posting today, Bri! You came up with an awesome recipe that I would LOVE to try. Isn’t it so cool that Oreo cookies are vegan? I just found that out a few months ago and I was quite happy about it 😉 Now…if only you could send one of these (or two or three…) through my computer screen! 😉 Also, I am loving your apron, girl! I need to invest in one of those, myself!
