Chocolate Cupcakes & Peanut Butter Frosting

Written and developed by the Sunflower-fairy herself, Amelia Darnell…

I personally believe that what we put into our bodies has a lot more to do with how we feel physically and mentally, and the energy we put out and take from the world than we think. I’ve always loved cooking and being in the kitchen, but being mindful of the ingredients that go into what I make has brought food and nourishment even closer to my heart. The earth gifts us plants, full of the best possible nutrients for us, so I choose to utilize as many of them as possible every time I cook. I believe plants are extremely powerful and should be treated as inspiration for ourselves to become as magical as they themselves are.

❤ you are what you eat ❤



Chocolate Cupcakes:

  • 1.5 c all purpose or gluten-free flour
  • 1/3 c cocoa powder
  • 1 tsp baking soda
  • 1 c sugar
  • 1 c cold water
  • 1 Tbl white vinegar
  • 1/4 c coconut oil, melted
  • 1 tsp vanilla

In separate bowls, combine wet and dry ingredients, then mix together. Scoop into prepared muffin tin, and bake at 350 degrees F. Yields 12 cupcakes.

Peanut Butter Frosting:

  • equal parts peanut butter and cream cheese
  • 1 Tbl butter, softened
  • a splash of milk
  • 3 c powdered sugar

Beat until light and fluffy. Frost cooled cupcakes, and enjoy!

Alternate Ingredients:

For the chocolate cupcakes, combine the same amount of flour, baking soda, and cocoa powder, adding a 1/2 c applesauce and 3 Tbl of either coconut sugar or maple syrup, and omitting the oil.

For the peanut butter frosting, soak 1 c of pitted dates overnight. Blend dates with a splash of water and 1 tsp vanilla. Add peanut butter to taste, and blend until smooth and creamy.


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