Double this recipe if necessary (though don't double the ganache because you'll probably have left overs anyway). I posted the googly eye recipe on my last Halloween post here. Technically they aren't raw because some of the ingredients have been heated above 118° before making their way to the grocery store. I'm throwing that note in so the raw purists don't get too mad at me.
Prep Time10 minutesmins
Cook Time20 minutesmins
Course: Dessert
Servings: 9cupcakes
Author: Jenné
Ingredients
Chocolate cupcake base
1/2calmond flour
1/2cupraw almondsor skip the almond flour and use 1 cup raw almonds
1/2ccoconut flour
2tbspcocoa powder1 tbsp regular + 1 tbsp black cocoa powder
1tspespresso powder
1cMedjool datespitted
Matcha Icing
1cupcoconut cream
1tspagaveor coconut nectar
1tbspmatcha powderor more if you want it greener (not too much though)
Raw Chocolate Ganache Cream
1/4ccoconut nectar or agave nectar
1/4ccocoa powder2 tbsp regular + 2 tbsp black cocoa powder
2tbspcoconut oil
Instructions
Chocolate cupcake base
Place almond flour, almonds, coconut flour, cocoa powder, and espresso in a food processor and blend until the almonds are ground and grainy.
Add the dates, and blend until all of the ingredients have combined and are sticky. The texture should look similar to wet sand...though delicious.
Line 9 mini cupcake tins with cupcake liners.
Form the batter into 9 balls, and press them into the cupcake tin.
Use your finger to create a deep well in the center of each cupcake.
Matcha Icing
Place the coconut cream in a standing mixer, or a large bowl. Beat in the mixer, with a hand mixer, or with a handheld whisk until the cream is fluffy and holds a medium peak.
Add the agave and matcha, and continue to beat until well combined.
Scoop the icing into a piping bag or ziplock bag (before icing you'll cut on tiny tip off), and place in the refrigerator to firm and chill.
Raw Chocolate Ganache Cream
Place the ingredients into a small mixing bowl, and whisk until combined and goopy.
If you use the coconut nectar then the cream will be super sticky, sort of like molasses.
Spoon about a teaspoon into the center of each cupcake.
Ice cupcakes
Ice cupcakes with the green matcha icing.
Sprinkle some black cocoa powder on top of the cupcakes, or drizzle some of the left over chocolate cream onto the icing.