Mushroom Chocolate Cupcakes with Edible Moss

Mushroom & Chocolate Cupcakes with Edible Moss & Marzipan Mushrooms. Made using Anima Mundi Apothecary Chaga, Reishi, and Moringa powders. (Sponsored)

These cupcakes are delicious! They are 100% vegan. They are also loaded with nutrients that provide natural energy as well as many other benefits. The chocolate is light, fluffy, yet still rich in flavor. The buttercream and moss have a light Moringa brightness that is balanced by the sweetness of the coconut and frosting. You can also read more about each powder and their benefits by clicking the underlined words below which will take you to each product.

Chaga - click to read more about Chaga

Reishi - click to read more about Reishi

Moringa - click to read more about Moringa

Recipe below!

Recipe:

Mushroom Chocolate Cupcakes

2 cups all purpose flour

1/2 cup cocoa powder

1 tbs Reishi powder

1 tbs Chaga powder

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon kosher salt

1/2 cup coconut oil (melted)

3/4 cup unsweetened applesauce

1 3/4 cups sugar

1 cup unsweetened oat milk

1 tbs vinegar

1 cup very warm water

Preheat oven to 350°. Line your cupcake tins with liners. Set aside.

In a large bowl sift together the flour, cocoa, reishi, chaga, baking powder, baking soda, and salt. Set aside.
To your mixing bowl add the coconut oil, applesauce, sugar, oat milk, and vinegar. Mix on medium speed until well combined. Add in the flour mixture slowly. Mix until we’ll combined. Stop to scrape the bowl as needed.
Turn your mixer off and carefully pour in the hot water. Mix in with a spatula or large spoon until fully incorporated (about 1 minute).
Divide the batter evenly between your cupcake tins. I used 1/4 a cup in each liner. Bake 15-20 minutes or until a toothpick inserted in the center comes out cleanly. Remove from oven and allow to cool 30 minutes before removing cupcakes from tin and transferring to a wire rack to cool completely. While the cupcakes are cooling you can prepare the frosting & moss

Moringa Buttercream

1 1/2 cup plant based butter

1 1/2 tbs Moringa powder

4-5 cups of powdered sugar

Splash of oat milk (as needed)

+ a small amount of natural green coloring if desired.

In a medium sized mixing bowl combine the butter, powdered sugar (4 cups), & Moringa powder. Add in natural green food coloring if a darker color is desired. Use an electric mixer on medium speed mixing thoroughly until icing is smooth and creamy. Once combined add a splash of oat milk to loosen or more powdered sugar to stiffen until you have achieved your desired consistency/sweetness! There are no wrong answers here! 

Spread the icing evenly on each cupcake.

Edible Moss

1 1/2 cup unsweetened coconut flakes

1/2 cup powdered sugar (sifted)

2 tbs Moringa powder

3-4 tbs water

To a medium mixing bowl add the coconut, powdered sugar, and moringa powder. Stir to combine. Once evenly incorporated add in the water 1 tbs at a time until the moss is evenly moist but not wet.

Apply moss to the tops of each cupcake and enjoy!

Recipe makes approximately 22 cupcakes.