Chocolate Rainbow Cupcakes
These magical chocolate rainbow cupcakes are a perfect recipe for birthday parties.
Servings: 9 - 10 cupcakes
Ingredients
- 3/4 cup water
- 1/4 cup applesauce or yogurt of choice
- 1/4 cup oil
- 2 tsp pure vanilla extract
- 1 tsp white or cider vinegar
- 1 cup spelt, white, or bob’s gf flour (Low carb option: Keto Cupcakes)
- 3/4 cup sugar, unrefined if desired
- 1/4 cup unsweetened cocoa powder
- 2 tbsp Dutch cocoa powder or additional unsweetened
- 1/2 cup mini chocolate chips (optional)
- 1/2 tsp + 1/8 tsp salt
- 1/2 tsp baking soda
- 1 batch Rainbow Unicorn Dip
- optional melted chocolate chips for the top
Instructions
- *The extra 2 tbsp cocoa can be Dutch or regular. I highly recommend Dutch for deeper chocolate flavor. Use regular unsweetened cocoa for the initial 1/4 cup.Preheat oven to 350 F. Line a cupcake pan. Whisk first 5 ingredients. Let sit at least 10 minutes, and sift all remaining ingredients in a new bowl while waiting. Pour wet into dry, stir just until evenly mixed, and smooth into the liners. Only fill up 2/3 of the way, because they rise a lot and you don’t want them to burst and sink in the middles (although if it happens, just hide with frosting!). Bake 20 minutes. Let cool. Filling can either be added by squeezing through a pastry bag inserted in the bottom of each cupcake or by using a spoon to cut out a piece of the top, add filling, smush the piece back on, and top with frosting or melted chocolate to hide the seam. Liners peel off easily if you serve the cupcakes the next day.View Nutrition Facts
Video
Notes
Use any leftover filling to frost these Vegan Brownies.
Nutrition
Calories: 134kcal