I’m not sure how much more chocolate you could pack into these delightful cupcakes, what already with a deep dark chocolate cake batter speckled with chocolate chips and topped with a rich chocolate frosting. My husband (resident taste tester/chocolate connoisseur) loved these little cakes and thinks that they don’t need the frosting as the chocolate chips dotted throughout create a similar taste and texture, built right in!
But I’ll let you decide–in my humble opinion, I think a bit of frosting takes these over the top.
To make the cupcakes:
Preheat your oven to 350 degrees and line 12 muffin standard sized cups with paper liners, or lightly grease a 12 cup muffin tin.
In a large bowl, whisk together the buckwheat flour, brown rice flour, besan, cocoa powder, espresso powder, salt, baking soda, baking powder, and sugar. Make a well in the center and then stir in the olive oil and nondairy milk, whisking well to achieve a smooth batter. Fold in the chocolate chips.
Fill cupcake tins 2/3 of the way full and place on middle rack of your oven. Bake 25 minutes and then remove from oven and allow to cool.
Make frosting once cupcakes have cooled.
In a small saucepan, over medium low heat, combine the chocolate chips and coconut cream and warm until the chocolate chips have completely melted. Transfer to a metal mixing bowl and using an electric mixer, beat in the confectioner’s sugar until the frosting is very fluffy. I used 4 full cups to get the texture of the frosting above, but you may need more or less to achieve a desirable texture. Place into a piping bag fitted with a fat tip and pipe onto cooled cupcakes.