Vegan chocolate cupcake stuffed with unicorn dip


Makes 9-10 cupcakes⠀
3/4 cup water⠀
1/4 cup applesauce or yogurt, such as almondmilk yogurt⠀
1/4 cup vegetable or melted coconut oil⠀
2 tsp pure vanilla extract⠀
1 tsp white or cider vinegar⠀
1 cup spelt or white flour⠀
1/4 cup unsweetened cocoa powder⠀
2 tbsp Dutch cocoa powder or additional unsweetened⠀
3/4 cup sugar, unrefined if desired⠀
1/2 cup mini chocolate chips, optional⠀
1/2 tsp + 1/8 tsp salt⠀
1/2 tsp baking soda⠀

To make the vegan cupcakes: Preheat the oven to 350 F. Line a cupcake pan with liners. In a large bowl, whisk first 5 ingredients. Do not forget the vinegar. Let sit at least 10 minutes, and sift all remaining ingredients in a separate bowl while you wait. Pour wet into dry, stir just until evenly mixed, and smooth into liners. Only fill up 2/3 of the way at most, because they rise a lot and you don’t want them to burst and then sink in the middles (although if it happens, just hide it with frosting!). Bake 20 minutes on the center rack. Let cool. These taste even better the next day, and the liners will peel off easily after a day.⠀

Unicorn Dip: (2 1/2 cups)⠀
12 oz vegan cream cheese⠀
1 cup plain yogurt, such as coconutmilk yogurt⠀
1 tsp pure vanilla extract⠀
1/4 cup unrefined sugar, or xylitol for sugar-free⠀
1 additional tbsp sugar, or pinch uncut stevia ⠀
food coloring OR a pinch turmeric, acai powder, spirulina, and blue spirulina⠀

Bring cream cheese to room temperature. Blend all ingredients except the colors until smooth. Although a blender, food processor, or hand blender will yield smoothest results, Divide among four little dishes and stir a different coloring into each dish. Drop spoonfuls of each color into a serving bowl, alternating colors. Then swirl colors together with a spoon. Leftovers can be covered and refrigerated up to three days. Enjoy! #veganfoodspace #vegantreats #treatyoself #repostw10

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