Gingerbread Maple Chocolate Cupcakes -vegan and gluten free from HeatherChristo.com

Gingerbread!!! It’s basically my favorite holiday flavor and I am obsessed. This was my favorite dessert over Thanksgiving, and I needed a little more gingerbread love as we coast into Christmas.

My kids agreed and when I asked them whether I should make a layer cake or cupcakes, they were like “duh, mom- obviously cupcakes!!”

So, yeah, obviously I made cupcakes….

Gingerbread Maple Chocolate Cupcakes -vegan and gluten free from HeatherChristo.com

But these were kind of crazy cupcakes. Piled high with maple frosting (I can’t help it- I love maple frosting, it reminds me of donuts) and then drizzled with a generous amount of chocolate. These were huge and I could not believe my eyes when I came up from doing some laundary and found that both my dad and Pete had finished off two each and were contemplating more! So yeah, I guess they approved!

I also like topping the cupcakes with an adorable little gingerbread cookie heart (or if you had a tiny gingerbread man cookie?!) just because it makes these even cuter ☺

Gingerbread Maple Chocolate Cupcakes -vegan and gluten free from HeatherChristo.com

Gingerbread Cupcakes with Maple Frosting and Chocolate Drizzle- Vegan and Gluten Free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 cup unsweetened coconut milk (the kind in a carton that is refrigerated)
  • 1 tablespoons apple cider vinegar
  • 4 ½ cups gluten free all-purpose flour (I use bobs red mill)
  • 2 cups brown sugar
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 tablespoon xanthum gum
  • 1 tablespoon cinnamon
  • 2 teaspoons ginger
  • 2 teaspoons nutmeg
  • ½ teaspoon ground cloves
  • 2 teaspoons kosher salt
  • 2 cups sweet potato puree
  • 1 cup melted coconut oil
  • ¼ cup molasses
  • Maple Frosting:
  • ½ cup vegan butter
  • 3½ cups powdered sugar
  • pinch of salt
  • ¼ cup coconut milk
  • 2 teaspoons maple extract
  • Chocolate Drizzle:
  • 6 ounces vegan chocolate chips
  • 1 teaspoon coconut oil
Instructions
  1. For the cupcakes: Preheat the oven to 350 degrees. Prepare a 12-muffin tin with paper cupcake liners.
  2. In a smaller bowl, combine the coconut milk and the apple cider vinegar. Set aside.
  3. In the bowl of a standing mixer fitted with a whisk and combine the dry ingredients. Add the sweet potato puree, coconut oil and molasses and the coconut milk mixture and mix really well until completely combined. Transfer the batter to the prepared cupcake liners. Bake the cupcakes for 18 minutes and then transfer to cool while you make the frosting.
  4. For the Maple Frosting:
  5. In the bowl of a standing mixer, whip together the vegan butter, salt and powdered sugar, adding the coconut milk as you go. Add the maple and beat one minute further until it is completely combined.
  6. Pipe or spread the frosting generously over the cooled cupcakes.
  7. For the chocolate:
  8. In a double boiler or microwave, melt the chocolate chips and the coconut oil and whisk until smooth. Let the chocolate cool to room temperature and then using a whisk or a fork, drizzle the chocolate over the top of the frosting.
  9. If desired, top with a small gingerbread cookie!

 

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Gingerbread Maple Chocolate Cupcakes -vegan and gluten free from HeatherChristo.com

Gingerbread!!! It’s basically my favorite holiday flavor and I am obsessed. This was my favorite dessert over Thanksgiving, and I needed a little more gingerbread love as we coast into Christmas.

My kids agreed and when I asked them whether I should make a layer cake or cupcakes, they were like “duh, mom- obviously cupcakes!!”

So, yeah, obviously I made cupcakes….

Gingerbread Maple Chocolate Cupcakes -vegan and gluten free from HeatherChristo.com

But these were kind of crazy cupcakes. Piled high with maple frosting (I can’t help it- I love maple frosting, it reminds me of donuts) and then drizzled with a generous amount of chocolate. These were huge and I could not believe my eyes when I came up from doing some laundary and found that both my dad and Pete had finished off two each and were contemplating more! So yeah, I guess they approved!

I also like topping the cupcakes with an adorable little gingerbread cookie heart (or if you had a tiny gingerbread man cookie?!) just because it makes these even cuter ☺

Gingerbread Maple Chocolate Cupcakes -vegan and gluten free from HeatherChristo.com

Gingerbread Cupcakes with Maple Frosting and Chocolate Drizzle- Vegan and Gluten Free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 cup unsweetened coconut milk (the kind in a carton that is refrigerated)
  • 1 tablespoons apple cider vinegar
  • 4 ½ cups gluten free all-purpose flour (I use bobs red mill)
  • 2 cups brown sugar
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 tablespoon xanthum gum
  • 1 tablespoon cinnamon
  • 2 teaspoons ginger
  • 2 teaspoons nutmeg
  • ½ teaspoon ground cloves
  • 2 teaspoons kosher salt
  • 2 cups sweet potato puree
  • 1 cup melted coconut oil
  • ¼ cup molasses
  • Maple Frosting:
  • ½ cup vegan butter
  • 3½ cups powdered sugar
  • pinch of salt
  • ¼ cup coconut milk
  • 2 teaspoons maple extract
  • Chocolate Drizzle:
  • 6 ounces vegan chocolate chips
  • 1 teaspoon coconut oil
Instructions
  1. For the cupcakes: Preheat the oven to 350 degrees. Prepare a 12-muffin tin with paper cupcake liners.
  2. In a smaller bowl, combine the coconut milk and the apple cider vinegar. Set aside.
  3. In the bowl of a standing mixer fitted with a whisk and combine the dry ingredients. Add the sweet potato puree, coconut oil and molasses and the coconut milk mixture and mix really well until completely combined. Transfer the batter to the prepared cupcake liners. Bake the cupcakes for 18 minutes and then transfer to cool while you make the frosting.
  4. For the Maple Frosting:
  5. In the bowl of a standing mixer, whip together the vegan butter, salt and powdered sugar, adding the coconut milk as you go. Add the maple and beat one minute further until it is completely combined.
  6. Pipe or spread the frosting generously over the cooled cupcakes.
  7. For the chocolate:
  8. In a double boiler or microwave, melt the chocolate chips and the coconut oil and whisk until smooth. Let the chocolate cool to room temperature and then using a whisk or a fork, drizzle the chocolate over the top of the frosting.
  9. If desired, top with a small gingerbread cookie!