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dairy free chocolate cupcakes with frosting

Chocolate Frosted Dairy Free Cupcakes.

Kelly Roenicke
These chocolate frosted dairy free cupcakes are rich and decadent, and just right for a special occasion. Gluten free, vegan, and easy to make. 
5 from 1 vote
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Servings 12
Calories 483 kcal

Ingredients
 
 

For the cupcakes:

For the Chocolate Frosting:

For the Chocolate Bunnies:

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. 

Notes

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. 
Store the leftover cupcakes in an airtight container in the refrigerator. They should stay fresh for about 4 days.

Nutrition

Calories: 483kcalCarbohydrates: 85gProtein: 4gFat: 16gSaturated Fat: 6gCholesterol: 2mgSodium: 316mgPotassium: 153mgFiber: 4gSugar: 66gVitamin A: 635IUCalcium: 61mgIron: 1.9mg
Keyword easter dessert
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