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Rich chocolate cupcakes are topped with naturally dyed pink frosting and chocolate hearts. These are pretty and delicious!

Chocolate Valentine Cupcakes (Gluten Free, Vegan).

Chocolate cupcakes topped with pink frosting and chocolate hearts are perfect for Valentine's Day!
Course Dessert
Cuisine gluten free, vegan.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12
Calories 445 kcal
Author Kelly Roenicke @ The Pretty Bee

Ingredients

For the Cupcakes:

For the Frosting:

  • ½ cup vegan buttery spread
  • 3-3 1/2 cups powdered sugar sifted
  • 2-3 Tablespoons beet puree**

For the chocolate hearts:

Instructions

  1. Preheat the oven to 350 degrees. Line a cupcake pan with paper cupcake liners.
  2. Measure ⅓ cup of coconut oil and put it in a small microwave safe bowl. Microwave for about 15-20 seconds until melted. Set aside.
  3. In a large mixing bowl, whisk together the gluten free flour blend, unsweetened cocoa powder, organic cane sugar, baking soda, and salt.
  4. Add the coconut oil, non-dairy milk, vanilla coconut yogurt, vanilla extract, and apple cider vinegar, and mix on medium low speed until smooth and combined.
  5. Pour the batter into the cupcake liners, filling them about ⅔ full.
  6. Bake at 350 degrees for 17-22 minutes, or until a toothpick inserted in the middle comes out clean. Place the cupcakes on a wire rack to cool.
  7. Make the chocolate hearts: Melt the dairy free chocolate chips in a microwave safe bowl for 60 seconds, then stir and microwave at 10 second intervals until smooth and melted.
  8. Let cool for a few minutes (just so it isn't super hot), then spoon into a ziploc bag. Line a cookie sheet with waxed paper. Snip off a tiny corner of the bag and pipe heart shapes onto the waxed paper. Place the hearts in the freezer or refrigerator until firm.
  9. Once the cupcakes are cool, make the frosting:
  10. Cream the vegan buttery spread in a large bowl. Add a little bit of the sifted powdered sugar. Continue to mix on low speed.
  11. Alternate adding the sugar drizzling in the beet puree until the desired consistency is reached. If needed, add a little bit of non-dairy milk. The frosting should be thick but spreadable.
  12. Spread or pipe the frosting onto the cooled cupcakes, then top with a chocolate heart. Store in the refrigerator if you are not going to serve them right away. (I used a 1M tip to frost these).

Recipe Notes

*You can use any yogurt that works for your needs, or use applesauce or mashed banana.
**To make beet puree: Peel and chop one medium sized beet. Boil for about 20 minutes or until tender. Place the cooled beets and some of the liquid in a blender and blend until completely smooth. If it's not blending well, add more liquid.

Nutrition Facts
Chocolate Valentine Cupcakes (Gluten Free, Vegan).
Amount Per Serving
Calories 445 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 8g50%
Cholesterol 1mg0%
Sodium 271mg12%
Potassium 88mg3%
Carbohydrates 74g25%
Fiber 3g13%
Sugar 60g67%
Protein 3g6%
Vitamin A 385IU8%
Vitamin C 0.6mg1%
Calcium 34mg3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.