Disclosure: This post is sponsored by PASCHA Chocolate. As always, all thoughts and opinions are my own.
These chocolate frosted dairy free cupcakes are so rich and delicious for a special celebration. These decadent treats are free of the top allergens and perfect for a party.
Easter is upon us, and what’s more fun than the classic chocolate bunny?
How about allergy friendly chocolate bunnies sitting on top of chocolate frosted gluten free dairy free cupcakes? These cupcakes are so easy to make, and the creamy dairy free frosting and sweet little bunny on top make these extra special for the holiday.
What ingredients do you use for dairy free cupcakes?
You will want to find dairy free chocolate chips and cocoa powder. You will also need non-dairy milk for making the cupcakes and the frosting.
You can use whatever type of non-dairy milk that works for your diet. Try coconut milk, rice milk, or even flax milk.
All of the candy-centered holidays can be a struggle for families with food allergies. There are so many tempting treats, and so many of them are unsafe. You want to make sure that your family is safe and included this Easter. No one wants to feel left out, and yet there are so many brands of candy and chocolate that are unsafe for those with food allergies.
PASCHA Chocolate is committed to making wonderful allergen free chocolate, and they trace all of their ingredients back through the supply chain to make sure there’s no risk of cross contamination. I can relax knowing that my candies and baked goods are safe when I use PASCHA chocolate chips.
PASCHA Chocolate chips come in three varieties – 55%, 85%, and 100% cacao. To make these cute little Easter bunnies, I used a blend of the 55% and the 85% cacao chocolate chips. The result was perfectly delicious little dark chocolate bunnies.
You could make your own allergy friendly chocolates for any holiday with these chocolate chips. Try hearts for Valentine’s Day, trees at Christmas, and pumpkins at Halloween.
And if you want to fill your Easter baskets with allergy friendly treats, try PASCHA chocolate bars – either the original varieties, the mini bars, or the new organic rice milk flavors.
What makes these chocolate frosted dairy free cupcakes special?
- they are gluten free, vegan, and free of the top 8 allergens and sesame
- extra richness from the bunny on top makes these perfect for a holiday indulgence
- they are easy to make, and a fun recipe to make with your kids
Disclosure: This post contains affiliate links.
Chocolate Frosted Dairy Free Cupcakes.
These chocolate frosted dairy free cupcakes are rich and decadent, and just right for a special occasion. Gluten free, vegan, and easy to make.
For the cupcakes:
- ½ cup organic cane sugar
- ½ cup brown sugar
- ⅓ cup vegan buttery spread melted
- 3 Tablespoons unsweetened applesauce
- 1 ½ cups gluten free flour blend
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup non-dairy milk
- 1 teaspoon apple cider vinegar
- ⅔ cup PASCHA 55% cacao chocolate chips
For the Chocolate Frosting:
Make the cupcakes:
Preheat the oven to 350 degrees. Line a muffin tin with parchment paper liners.
Place the organic cane sugar, brown sugar, and melted vegan buttery spread in a mixing bowl and beat on medium speed until combined. Add the applesauce and continue to mix.
Stop the mixer and add the gluten free flour blend, cocoa powder, baking soda, and salt. Mix in low speed. Add the non-dairy milk and apple cider vinegar and mix on low speed until smooth.
Stop the mixer and stir in the PASCHA 55% cacao chocolate chips. Spoon the batter into the prepared muffin tin. Bake at 350 degrees for about 22 minutes, or until a toothpick inserted into the middle of the cupcakes comes out clean.
Make the chocolate bunnies:
While the cupcakes are baking, make the chocolate bunnies. Put the 55% and the 85% chocolate chips into a microwave safe bowl and microwave for one minute. Stir, and then microwave for 15 second intervals, stirring in between, until the chocolate chips are melted and smooth.
Pour the melted chocolate into a bunny candy mold (or any candy mold of your choice). Place in the refrigerator for at least 30 minutes or longer depending on the size of your candy mold.
Make the chocolate frosting:
Place the vegan butter spread in a mixing bowl and beat on medium speed until smooth. Add the cocoa powder and a little powdered sugar and continue to mix.
Alternate adding the remaining powdered sugar and drizzling in the non-dairy milk until the frosting is very smooth and a good consistency.
Put a Wilton #1M tip into a piping bag. Spoon the frosting into the bag, and twist the end closed. Starting from the middle on each cupcake, pipe the frosting on. Top each frosted cupcake with a chocolate bunny.
You could use coconut oil or canola oil in place of the melted vegan buttery spread in the batter.
If you prefer vanilla frosting, just leave the cocoa powder out of the frosting and add more powdered sugar.
Other gluten free dairy free chocolate recipes you might like: