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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).

Kelly Roenicke
Chocolate cupcakes topped with pink frosting and chocolate hearts are perfect for Valentine's Day!
4 from 2 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Servings 12
Calories 445 kcal

Ingredients
 
 

For the Cupcakes:

For the Frosting:

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

For the chocolate hearts:

Instructions
 

Make the cupcakes:

  • Preheat the oven to 350 degrees F. Line a cupcake pan with paper cupcake liners.
  • 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.
  • In a large mixing bowl, whisk together the gluten free flour blend, unsweetened cocoa powder, organic cane sugar, baking soda, and salt.
  • 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.
  • Pour the batter into the cupcake liners, filling them about ⅔ full.
  • Bake at 350 degrees F for 17-22 minutes, or until a toothpick inserted in the middle comes out clean. Place the cupcakes on a wire rack to cool.

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.
  • 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.

Make the frosting:

  • Cream the vegan buttery spread in a large bowl. Add a little bit of the sifted powdered sugar. Continue to mix on low speed.
  • 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.
  • 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).

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.
Store leftover cupcakes in the refrigerator. They should stay fresh for about 4 days.
Nutrition facts are for one frosted cupcake with a chocolate heart.

Nutrition

Calories: 445kcalCarbohydrates: 74gProtein: 3gFat: 17gSaturated Fat: 8gCholesterol: 1mgSodium: 271mgPotassium: 88mgFiber: 3gSugar: 60gVitamin A: 385IUVitamin C: 0.6mgCalcium: 34mgIron: 1.2mg
Keyword easy, pink frosting
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!