Super moist chocolate almond cupcakes (vegan)

These were the MOISTEST, SOFTEST, most AMAZING chocolate almond cupcakes I have ever had in my life.

Seriously.

And the fact that they were vegan was just icing on the cake.

I don’t like to admit it when things get tough for me because I’m one of those people who think that I can conquer the world.

This inevitably means that I pretty much always end up taking on more tasks than I am capable of accomplishing…which ultimately means that I almost always wear myself out and don’t have enough “me time” to just sit back and relax.

Things have been especially stressful lately because my schedule has become really “up in the air”  due to a whole plethora of changes to my usual schedule…

and being that I’m one of those people who need absolute control over everything and anything…it’s been hard.

Which brings me to my next point…did you know that chocolate has the ability to increase your happiness levels and decrease anxiety?

So…in other words, being stressed gives me an excuse to eat chocolate because it helps raise dopamine and serotonin levels? Well in that case…BRING ON THE CHOCOLATE.

I mean come on,

look at that light fluffy crumb….

How could you say no to these delights?

Chocolate almond cupcakes

Ingredients (makes 12):

• 1/2 cup nut milk of choice + 1 teaspoon vinegar (or sub buttermilk)
• 1/3 cup hot water
• 2 teaspoons instant coffee
• 1 medium ripe banana mashed (or sub 1 egg)
• 1 teaspoon vanilla
• 1/4 cup coconut oil melted (or sub vegetable oil)
• 1 cup all purpose flour
• 1 cup coconut sugar (or sub granulated sugar)
• 1/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup slivered almonds

Method

1. Preheat your oven to 350F.
2. Prepare your vegan “buttermilk” by combining the milk and vinegar together in a small bowl. Set aside for 5 minutes to let it thicken.
3. In a large bowl, combine your hot water and instant coffee. Add in your coconut oil, mashed banana, vanilla, and prepared “buttermilk.” Whisk everything together until incorporated.
4. Sift in your all purpose flour, cocoa powder, baking soda, baking powder, and salt. Stir everything together with a fork until a smooth batter forms.
5. Pour your batter into 12 lined muffin tins (I used 6 muffin tins and a small loaf pan). Sprinkle some sliced almonds on top.
6. Bake at 350F for 20 – 25 minutes or until a toothpick comes out clean when inserted into the middle. If you are using a loaf or cake pan, you will need to bake it for 30 – 35 minutes. Let cool for 10 minutes before munching.
7. Wrap each cupcake up in plastic wrap and store in an airtight container for up to 3 days at room temperature or a week in the fridge.