It’s that time of year again where your Pinterest and blog feeds turn to thoughts of fall. While I’m still stuck in 85-90 degree heat and humidity here in Florida, I am definitely thinking of changing leaves and all things pumpkin. After a spectacular fail making up a batch of dairy-free pumpkin cheesecakes using my favorite Silk Coconutmilk, I decided to make one of my favorite recipes dairy-free and dress them up for the season. These dairy free chocolate cupcakes for Halloween (or fall) are completely cute and a pretty great option for any lactose-intolerant friends.
This recipe is an adaptation from my favorite recipe ever, Beatty’s Chocolate Cake by Ina Garten. As the recipe is written, it is phenomenal. And then I added in a layer of coconut flavor, and well, now it’s really just beyond words.
The coconut flavor comes from coconut oil, coconut flakes and Silk Vanilla Coconutmilk. If you haven’t given this Silk milk a try yet, it’s really great! My kids say it tastes like the vanilla milk at Starbucks…which is high praise. To make it a little easier to purchase your first half gallon, sign up for their newsletter here, and they’ll send you a coupon. You can also follow them on Facebook to get lots of great Silk product ideas and the occasional cute picture of a baby. #plantprotein
How to Decorate Pumpkin Cupcakes
The dairy-free chocolate cake and dairy-free frosting recipes are in the printable box below. How to make them look like pumpkins? Easy peasy.
Pipe the frosting on your cupcakes using a large round tip or just snip the bottom of a disposable pastry bag fairly large.
Roll the cupcake in orange sugar sprinkles until it is completely covered and you’ve pushed the frosting around to form a mound. Top with a gumdrop and a gumdrop leaf to create a little stem, and you’ve made yourself a cute (and easy) little pumpkin!
Dairy Free Chocolate Cupcakes
- 1 3/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cups cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup Silk Vanilla Coconutmilk
- 1/2 cup coconut oil
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup hot coffee
- 1/2 cup unsweetened coconut flakes optional
- Dairy-free Frosting
- 1 cup vegan or dairy-free butter substitute
- 2 pounds powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons Silk Vanilla Coconutmilk
- Preheat your oven to 350 degrees. Line your cupcake tins; this recipe makes 24-30 cupcakes.
- Over the bowl of your electric mixer, sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a separate bowl, beat together Silk Coconut milk, coconut oil, eggs, and vanilla extract. Add the wet ingredients to the dry slowly with the mixer on low.
- After the ingredients are combined, gently add the coffee. The coffee sloshes all over the mixing bowl without fail, so be careful with this step! Your batter will be very runny, but never fear, this will make for a nice moist cake. Fold in the coconut flakes if you choose to use them.
- Fill the cupcake liners 2/3 full of batter. Bake for 25 minutes or until a toothpick comes out clean. Let cool completely before frosting.
- In electric mixer, beat dairy free butter substitute until fluffy. Add the powdered sugar and vanilla extract and beat on low until the butter and sugar are incorporated. Turn the mixture on high, and add a tablespoon of Silk Vanilla Coconutmilk at a time until the frosting thins to a point it is soft, but forms stiff peaks. Continue to whip for 60 seconds to make the frosting fluffy before use.
This conversation is sponsored by Silk. The opinions and text are all mine.