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+ servings

Chocolate Cupcake

5 from 2 votes
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Servings: 16 Cupcakes
Author: Sara Ayesh


  • 5 large dates with the pit out, soaked in warm water
  • 1 tablespoon cocoa powder
  • 1 ½ cups flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • cup softened butter
  • ¾ coconut sugar
  • cup dark chocolate chips melted
  • 2 eggs
  • ½ cup almond milk
  • ½ teaspoon vanilla
  • frost with chocolate cherry buttercream


  • Soak your dates in a bowl of warm water to soften them. Once they are soft add the dates and 2-3 tablespoons of the water to a blender and puree.
  • Sift together flour, baking powder, baking soda, salt, and cocoa powder in a medium bowl
  • In a large bowl cream together the softened butter and coconut sugar until light and fluffy.
  • Beaat in melted chocolate and prune puree.
  • In a small bowl whisk together milk, eggs, and vanilla.
  • Alternating flour and milk mixtures, start by adding flour to the creamed butter & sugar. Then milk and then flour again.
  • Bake in cupcake liners sprayed with nonstick spray at 350 for 20 minutes.
  • Let cool and then frost!