Vegan Chocolate Cupcake Stuffed with Unicorn Dip
Ingredients
- 3/4 cup water
- 1/4 cup applesauce or yogurt, such as almondmilk yogurt
- 1/4 cup vegetable or melted coconut oil
- 2 tsp pure vanilla extract
- 1 tsp white or cider vinegar
- 1 cup spelt or white flour
- 1/4 cup unsweetened cocoa powder
- 2 tbsp dutch cocoa powder or additional unsweetened
- 3/4 cup sugar, unrefined if desired
- 1/2 cup mini chocolate chips, optional
- 1/2 tsp + 1/8 tsp salt
- 1/2 tsp baking soda
Preparation
To make the vegan cupcakes: preheat the oven to 350 f
Line a cupcake pan with liners
In a large bowl, whisk first 5 ingredients
Do not forget the vinegar
Let sit at least 10 minutes, and sift all remaining ingredients in a separate bowl while you wait
Pour wet into dry, stir just until evenly mixed, and smooth into liners
Only fill up 2/3 of the way at most, because they rise a lot and you don’t want them to burst and then sink in the middles (although if it happens, just hide it with frosting!)
Bake 20 minutes on the center rack
Let cool
These taste even better the next day, and the liners will peel off easily after a day
Unicorn dip: (2 1/2 cups)
Oz vegan cream cheese
Cup plain yogurt, such as coconutmilk yogurt
Tsp pure vanilla extract
Cup unrefined sugar, or xylitol for sugar-free
Additional tbsp sugar, or pinch uncut stevia
Food coloring or a pinch turmeric, acai powder, spirulina, and blue spirulina
Bring cream cheese to room temperature
Blend all ingredients except the colors until smooth
Although a blender, food processor, or hand blender will yield smoothest results, divide among four little dishes and stir a different coloring into each dish
Drop spoonfuls of each color into a serving bowl, alternating colors
Then swirl colors together with a spoon
Leftovers can be covered and refrigerated up to three days
Enjoy!