We are one week from Christmas my friends! Are you ready? I know I am most definitely not!
If you need help with last-minute gift ideas, I have some really great ones here:
FOR HOSTESS/WHITE ELEPHANT GIFTS
FOR HER or FOR HIM
FOR GIRLS or FOR TWEENS
How about wrapping? Jeez, I have some marathon Netflix/wrapping sessions in my future for sure!
Ummm, and baking? If you have not baked like crazy yet and filled your countertops or freezer with delicious treats then I have another one for you to try!
Dark chocolate and Ginger are such a wonderful combination and they come together in these cupcakes to make the most amazing dessert. I feel like these would be a beautiful treat to bring to a Christmas party or to share on Christmas.
While these cupcakes would be lovely anytime of year that a dark chocolate craving hits, the sprinkles and candied ginger make them feel very festive and even elegant. I hope you will give them a try!
- 1 ¼ cups 1:1 Bobs Red Mill Gluten Free flour
- 1 cup sugar
- ½ cup unsweetened dark cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground ginger
- ⅓ cup vegetable oil (or melted coconut oil)
- 1 cup unsweetened non-dairy milk (I used oat milk)
- 2 teaspoons vanilla extract
- Chocolate Frosting:
- 1 cup butter flavored shortening (or room temperature vegan butter)
- 3 cups powdered sugar
- 1 cup unsweetened cocoa powder
- 1 tablespoon vanilla
- 2 tablespoons non-dairy milk
- Sprinkles and candied ginger for decoration
- For the cupcakes: Preheat the oven to 350 degrees and line a muffin tin with paper liners.
- In the bowl of a standing mixer fitted with the whisk attachment and combine the dry ingredients. Add the oil, vanilla and milk and whisk until smooth.
- Scoop the batter into the prepared muffin liners and bake for 16 to 18 minutes until the cupcakes are baked through. Let the cupcakes cool completely before frosting.
- For the frosting, whip together the vegan butter, powdered sugar, cocoa powder, vanilla and coconut milk until fluffy and smooth.
- Spread the cupcakes with the frosting with an offset spatula or use a pastry bag to pipe the chocolate frosting onto the cupcakes. Add sprinkles and candied ginger if you desire!
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