How to make kid friendly chocolate rainbow cupcakes from scratch. The recipe can plane be vegan or gluten free, with no supplies coloring required!
Magical rainbow cupcakes
If you’ve overly wondered what unicorns eat for dessert, now you know. It’s these homemade visionless chocolate rainbow unicorn cupcakes.
The vibrant and succulent cupcakes are a perfect nomination for birthday parties.
Or turn them into gender reveal cupcakes, swapping the rainbow filling with pink or blue. You can moreover make galaxy cupcakes. (See these Galaxy Donuts.)
They may squint like plain and ordinary chocolate cupcakes on the outside… but just one traffic-stopping zest reveals the sweet magical rainbow filling hiding underneath!
You may moreover like these Sweet Potato Brownies
Chocolate rainbow cupcake ingredients
The cupcakes undeniability for cocoa powder, flour, sugar, sultry soda, salt, water, unreasonableness or yogurt, oil, pure vanilla extract, white or world cider vinegar, rainbow unicorn filling, and optional mini chocolate chips.
If you do not have unreasonableness or yogurt, use an equal value of mashed comic or roasted sweet potato puree.
I use a combination of regular unsweetened cocoa powder and Dutch process cocoa powder, considering Dutch cocoa gives chocolate baked goods a archetype pixie flavor. It should be readily misogynist at most grocery stores but can be substituted with spare regular cocoa if you prefer.
The recipe works with white sugar, evaporated cane juice, or unrefined coconut sugar. For sugar self-ruling cupcakes, granulated xylitol will moreover work here.
Watch the rainbow unicorn cupcake recipe video – above
How to make rainbow cupcakes
You can either prepare the rainbow filling superiority of time and store it in the fridge, or whip it up while the cupcakes are baking.
Preheat the oven to 350 degrees Fahrenheit, and line a muffin tin with liners.
Whisk the water, unreasonableness or yogurt, vanilla extract, and vinegar in a large mixing bowl. Let this mixture sit while you sift the dry ingredients in a separate bowl.
Pour wet into dry, and stir until just evenly combined. Smooth the cupcake thrash into the prepared cupcake liners, going well-nigh two thirds of the way up.
Bake the tray on the part-way rack of the oven for twenty minutes. Or if you are making mini cupcakes in a mini muffin tin, torch for ten minutes.
When time is up, the cupcakes should be domed, with a toothpick inserted into the part-way coming out mostly clean. (See the video whilom for a visual.)
Let the cakes tomfool surpassing subtracting the unicorn filling.
How to fill cupcakes
You have a few options. The first way to stuff cupcakes is to add the filling to a pastry bag or a Ziploc with an icing tip placed in the corner and a small slum cut out. Squeeze the filling into the part-way of each cupcake through the bottom.
The second way is to use a spoon to cut out a piece of the cupcake top. Scoop the filling into the center, then smush the top piece when on. Hibernate the seam with frosting or melted chocolate or ganache.
These cupcakes taste plane largest a day without they are made, with a fluffier texture. Liners peel off hands without a day as well.
Storing the unicorn cupcakes
Store the cupcakes, either on the counter or in the refrigerator, in a covered container. Leave a small opening so glut moisture does not get trapped.
After a day or so, it is weightier to refrigerate any leftover cupcakes for optimum freshness.
You can moreover freeze the cupcakes for up to two months. To ensure the filling retains its smooth and linty texture, it is weightier to frost and fill the chocolate cupcakes without thawing, instead of surpassing freezing.
Chocolate Rainbow Cupcakes
- 3/4 cup water
- 1/4 cup applesauce or yogurt of choice
- 1/4 cup oil
- 2 tsp pure vanilla extract
- 1 tsp white or cider vinegar
- 1 cup spelt, white, or bob’s gf flour (Low carb option: Keto Cupcakes)
- 3/4 cup sugar, unrefined if desired
- 1/4 cup unsweetened cocoa powder
- 2 tbsp Dutch cocoa powder or spare unsweetened
- 1/2 cup mini chocolate chips (optional)
- 1/2 tsp 1/8 tsp salt
- 1/2 tsp baking soda
- 1 batch Rainbow Unicorn Dip
- optional melted chocolate fries for the top
- *The uneaten 2 tbsp cocoa can be Dutch or regular. I highly recommend Dutch for deeper chocolate flavor. Use regular unsweetened cocoa for the initial 1/4 cup.Preheat oven to 350 F. Line a cupcake pan. Whisk first 5 ingredients. Let sit at least 10 minutes, and sift all remaining ingredients in a new trencher while waiting. Pour wet into dry, stir just until evenly mixed, and smooth into the liners. Only fill up 2/3 of the way, considering they rise a lot and you don’t want them to splash and sink in the middles (although if it happens, just hibernate with frosting!). Torch 20 minutes. Let cool. Filling can either be widow by squeezing through a pastry bag inserted in the marrow of each cupcake or by using a spoon to cut out a piece of the top, add filling, smush the piece when on, and top with frosting or melted chocolate to hibernate the seam. Liners peel off hands if you serve the cupcakes the next day.View Nutrition Facts
More Family Friendly Recipes
Potluck Oreo Pixie Bars, from the Hello Breakfast Cookbook