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:
- Preheat the oven to 350°F (175°C). In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
- Create three wells in the dry ingredients. Pour vegetable oil into the first well, vinegar into the second, and vanilla into the third.
- Pour the cold water over all the ingredients and whisk together until just combined.
- Place cupcake liners in a muffin pan and fill each 2/3 of the way full with batter.
- Bake for 14-17 minutes, or until a toothpick inserted into the center comes out clean.
For the Chocolate Frosting:
- 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:
- In a mixer, beat together the dairy-free butter and peanut butter until well combined.
- Add the powdered sugar gradually, mixing on low, then beat on high for 1-2 minutes.
- Incorporate the vanilla extract, salt, and oat milk, then beat on high for about 3 minutes until the frosting is fluffy.
To Assemble:
- Once the cupcakes are cool, frost each with the chocolate frosting.
- Dip the frosted top into a bowl of crushed candy.
- 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!
