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.
Disclosure: This post is sponsored by PASCHA Chocolate. As always, all thoughts and opinions are my own.
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.Â
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Ingredients
Cupcakes
- organic cane sugar
- brown sugar
- vegan buttery spread or coconut oil
- applesauce
- gluten free flour blend
- unsweetened cocoa powder
- baking soda
- salt
- non-dairy milk
- vinegar
- dairy free chocolate chips
Frosting
- vegan buttery spread
- unsweetened cocoa powder
- powdered sugar
- non-dairy milk
Chocolate Bunnies
- dairy free chocolate chips
Ingredient Notes
- Non-dairy milk: You can use whatever type of non-dairy milk that works for your diet. Try coconut milk, rice milk, soy milk, or even flax milk.
- Vegan buttery spread: I used Earth Balance Soy Free Vegan Buttery Spread, and I melted it. You could also use canola oil or coconut oil.
- Dairy free chocolate chips: I recommend PASCHA Chocolate Chips in this recipe.
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.
That’s why I love PASCHA Chocolate. They make very decadent and delicious chocolate bars and chocolate chips that are completely free from the top allergens.Â
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.
Variations
- Change the chocolate shape on top to make your own allergy friendly cupcakes for any holiday with these chocolate chips. Try hearts for Valentine’s Day, trees at Christmas, and pumpkins at Halloween.
- Try frosting these with dairy free vanilla frosting and making bunnies out of dairy free white chocolate chips.
- If you aren’t gluten free, feel free to use regular all-purpose flour.
Storage/Freezing
Store these cupcakes in an airtight container in the refrigerator. They should stay fresh for about 4 days.
You can freeze these if you like – wrap them in plastic wrap and store in a freezer bag. They should stay fresh for about 3 months.
More Gluten Free Chocolate Desserts
- Chocolate Zucchini Cake with Coconut Cream Frosting
- Chocolate Blackberry Mug Cake
- Salted Chocolate Sunbutter Cups
Disclosure: This post contains affiliate links.
Recipe
Chocolate Frosted Dairy Free Cupcakes.
Ingredients
For the cupcakes:
- ½ cup organic cane sugar
- ½ cup brown sugar
- â…“ 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
- â…” cup non-dairy milk or water
- 1 teaspoon apple cider vinegar
- â…” cup PASCHA 55% cacao chocolate chips
For the Chocolate Frosting:
- ½ cup vegan buttery spread
- ½ cup unsweetened cocoa powder
- 16 ounces powdered sugar
- 2-3 Tablespoons non-dairy milk or water
For the Chocolate Bunnies:
- â…“ cup PASCHA 55% cacao chocolate chips
- â…“ cup PASCHA 85% cacao chocolate chips
Instructions
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.
Darryl
Rich and delicious!