Dark Chocolate Owl Cupcakes

Ingredients:

Cupcakes

  • 1 C. Chocolate Chips
  • 1 C. Gluten-free 1:1 Flour
  • ½ C. Cocoa Powder
  • ¾ tsp. Baking Soda
  • ½ tsp. Baking Powder
  • ¼ tsp. Salt
  • 1 C. Coconut Milk (room temperature)
  • ½ C. Cane Sugar
  • ¼ C. Brown Sugar
  • ⅓ C. Coconut Oil, melted
  • 1 tsp. White Vinegar
  • 1 tsp. Vanilla Extract

Chocolate Frosting

  • ¾ C. Soy Free Vegan Butter Spread, softened
  • 3 C. Organic Powdered Sugar, sifted
  • ½ C. Cocoa Powder
  • ¼ C. Coconut Milk
  • 1 tsp. Vanilla Extract

Decorations

  • Banana Slices
  • Melted Chocolate
  • Pepitas

 

Directions:

Cupcakes

  1. Preheat the oven to 350 degrees and prepare a giant muffin tin with paper liners.
  2. Melt the chocolate chips in a double boiler and keep warm.
  3. In a large mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt.
  4. Separately, mix the coconut milk, sugars, coconut oil, vinegar and vanilla. Stir ¼ C. of the melted chocolate into the mixture.
  5. Incorporate the wet and dry ingredients.
  6. Divide the batter among the paper lined wells and bake for 18-20 minutes, until a knife comes out clean. Allow the cupcakes to cool completely before frosting.

Chocolate Frosting

  1. To make the chocolate frosting, use a hand mixer to beat the butter, powdered sugar and cocoa powder until combined. Gradually add the milk and vanilla and beat until smooth.
  2. Once the cupcakes have cooled completely, use a piping bag with a spiral tip to pipe the frosting flush to the tops. Allow the cupcakes to rest until the frosting sets.

Decorations

  1. Add 2 tsp. coconut oil to the remaining chocolate in the double boiler. Melt to incorporate.
  2. To make the eyelashes, pour the melted chocolate mixture into a piping bag with a 1/8-inch round tip.
  3. Pipe 12 half circles, about ¾-inch in diameter onto a sheet of parchment paper over a cutting board. Working quickly, use a skewer to pull the chocolate upward from the half circles, forming the lashes.
  4. Place the cutting board along with the parchment and lashes into the freezer to set.
  5. When ready to serve, place the banana slices on the tops of the frosted cupcakes to make the eyes. Place a pumpkin seed below each set of eyes to make beaks.
  6. Once the eyelashes have set, peel them gently from the parchment and place them on the banana slices.
  7. Enjoy immediately.

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