Gluten-Free, Dairy-Free, and Egg-Free Chocolate Butterfinger Cupcakes

Indulge in these irresistible chocolate cupcakes, complete with the crunch of Butterfinger candy (or your favorite dairy-free alternative), all while keeping it gluten, dairy, and egg-free!

Chocolate Cake Ingredients:

• 1 1/2 cups gluten-free 1:1 baking flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1/4 cup cocoa powder
• 7 tbsp vegetable oil
• 1 cup cold water
• 1 tbsp white vinegar
• 1 tsp vanilla bean extract

Chocolate Frosting Ingredients:

• 1/2 cup dairy-free butter, softened
• 1 1/2 cups powdered sugar
• 1/6 cup cocoa powder
• 2 tbsp oat milk
• 1/2 tsp vanilla extract

Peanut Butter Frosting Ingredients:

• 2 1/2 cups powdered sugar
• 3/4 cup dairy-free butter, softened
• 1/2 cup smooth peanut butter
• 2 tsp vanilla extract
• 1/4 cup oat milk
• A pinch of salt

To Assemble:

• Crushed Butterfinger candy or dairy-free candy of choice

Instructions:

1. Preheat the oven to 350°F (175°C). In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
2. Create three wells in the dry ingredients. Pour vegetable oil into the first well, vinegar into the second, and vanilla into the third.
3. Pour the cold water over all the ingredients and whisk together until just combined.
4. Place cupcake liners in a muffin pan and fill each 2/3 of the way full with batter.
5. Bake for 14-17 minutes, or until a toothpick inserted into the center comes out clean.

For the Chocolate Frosting:

6. Cream the dairy-free butter for two minutes on medium-high until fluffy. Gradually add in the powdered sugar and cocoa powder and mix. Add in the oat milk and vanilla, mixing until combined.

For the Peanut Butter Frosting:

7. In a mixer, beat together the dairy-free butter and peanut butter until well combined.
8. Add the powdered sugar gradually, mixing on low, then beat on high for 1-2 minutes.
9. Incorporate the vanilla extract, salt, and oat milk, then beat on high for about 3 minutes until the frosting is fluffy.

To Assemble:

10. Once the cupcakes are cool, frost each with the chocolate frosting.
11. Dip the frosted top into a bowl of crushed candy.
12. Add a swirl of peanut butter frosting on top.

These chocolate cupcakes offer a delightful texture contrast with their moist crumb and crunchy candy topping, all brought together with a duo of sumptuous frostings. Whether you’re looking for an everyday treat or a special dessert for those with dietary restrictions, these cupcakes are sure to please. Don’t forget to share the recipe with friends and family who also appreciate indulgent yet mindful baking!