Devil’s Food Buckwheat Cupcakes

Rich devil’s food chocolate cake made with buckwheat flour, topped with a fudgy (avocado!) frosting, and rolled in cacao nibs. Naturally gluten-free and dairy-free. A chocolate-lover’s dream.

Have all Ingredients at room temperature

For the One Bowl Buckwheat Devil’s Food Cake:
½ cup coconut oil, melted
1.5 cups water
1 large egg
1 teaspoon apple cider vinegar or distilled white vinegar
1 teaspoon peppermint extract (See: Notes)
1 teaspoon vanilla extract
1 cup dark buckwheat flour
½ cup unsweetened cocoa powder
⅓ cup arrowroot flour
⅓ cup cane sugar or coconut sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon sea salt

For the Chocolate Frosting:
2 very ripe avocados, pitted and flesh scooped out
⅓ cup maple syrup
2 teaspoons peppermint extract (See: Notes)
½ teaspoon vanilla extract
Pinch, sea salt
¼ cup unsweetened cocoa powder
½ cup coconut oil, melted

⅓ cup cacao nibs, for rolling (optional)

View the full recipe at Yummy Beet →