Dairy-Free Chocolate Rudolph Cupcakes
•Posted on November 18 2022

Written by Isabella Berkoff
•Posted on November 18 2022
Rated 5.0 stars by 1 users
Easy
6 Cupcakes
20-25 Minutes
Stephanie Niemis
The perfect conversation starter for your next holiday party! These adorable Dairy-Free Chocolate Rudolph Cupcakes will be a hit for adults and children alike.
2 ½ Tbsp full-fat coconut milk
⅓ Cup melted coconut oil
3 Eggs
⅓ Cup maple syrup
½ Tsp Pure Vanilla Extract
½ Tsp apple cider vinegar
¼ Cup Cocoa Powder
1 Tsp baking powder
⅓ Cup coconut flour
¼ Cup coconut cream
6 Tbsp Oat M!lk Chocolate, melted
12 Candy eyes *See recipe notes
6 Raspberries
2 Tbsp Perú Dark Chocolate
Preheat the oven to 350°F. Line a muffin tin with 6 cupcake liners.
Blend together the coconut milk, coconut oil, eggs, maple syrup, pure vanilla, and apple cider vinegar until smooth. Blend in the cocoa powder, baking powder and coconut flour.
Pour and distribute the batter evenly between the 6 cupcake liners. Bake for 20-25 minutes, or until a toothpick comes out clean.
While baking, blend together the frosting ingredients. Place in the refrigerator to thicken. Make the antlers by piping chocolate on wax paper and placing in the freezer for 2 minutes.
Allow cupcakes to cool completely before adding icing, raspberries, candy eyes and antlers. Enjoy!
*If you prefer to make your own candy eyes, check out Stephanie's hack here!
Want to see more of Stephanie's healthy recipes? Check her out on Instagram @healthyholme, or visit her blog for gluten-free tips, tricks, cookbooks and more!
Have a recipe you'd like to share? We'd love to see your sweet style! Tag us on social @ifiProvisions with #PastryatHome for a chance to get featured across our social channels. Happy baking!
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