Gluten-Free Chocolate Ghost Cupcakes with Cream Cheese Frosting
Your little goblins and ghouls are in for a treat with these easy Gluten-Free Chocolate Ghost Cupcakes with Cream Cheese Frosting! Simply bake, pipe on swirls of cream cheese frosting, and decorate with mini dark chocolate chips for a bewitchingly cute Halloween dessert!
- Author
- Stephanie Niemis
- Cook Time
- 23 minutes
- Servings
- 6 Cupcakes
- Category
Easy
- Cuisine
Halloween Desserts
Ingredients
- 2 tbsp Coconut cream (the thick part at the top of a can of coconut milk)
- ⅓ cup Coconut oil, melted
- 3 Eggs
- ⅓ cup Maple syrup
- ½ tsp Pure Vanilla Extract
- ¼ cup Natural Cocoa Powder
- ½ tsp Baking powder
- ⅓ cup Coconut flour
- 8 oz Cream cheese
- 3 tbsp Grass-fed butter, melted
- 3 tbsp Maple syrup
- 18 Selva 46% Dark Chocolate Chips
Directions
- Preheat the oven to 350°F. Line a cupcake pan with 6 cupcake liners.
- In a stand mixer fitted with a whisk attachment, mix together the coconut cream, coconut oil, eggs, ⅓ cup of maple syrup, and vanilla on medium-low speed until smooth. Then mix in the cocoa powder, baking powder, and coconut flour and fully combined.
- Separate the cupcake batter evenly between the 6 cupcake liners. Bake for 23 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
- While the cupcakes bake, blend together the cream cheese, butter, and the 3 tablespoons of maple syrup in a stand mixer with a whisk attachment on medium speed, until fluffy. Transfer your cream cheese frosting to a piping bag with a large round piping tip (about a ½ inch in diameter).
- Once the cupcakes cool completely, swirl the cream cheese frosting on top of the cupcakes in a circular motion, creating a tall mound of frosting. Pull the tip up at the end to form a peak.
- To decorate, stick two chocolate chips (points facing out) into the cream cheese frosting to create the eyes, and one more chocolate chip (point facing in) to create the mouth. Enjoy!