These Rudolph Chocolate Cupcakes are the ultimate holiday treat! They’re made with wholesome ingredients like coconut milk, cacao, and coconut flour, making them both gluten-free and refined sugar-free. Decorated with candy eyes, raspberry noses, and chocolate antlers, these cupcakes capture the magic of the season while keeping things naturally sweet. Perfect for holiday gatherings or a fun baking activity with kids, these cupcakes will bring some extra cheer to your dessert table.
Rudolph Chocolate Cupcakes Ingredients
Coconut Milk: Adds healthy fats and creaminess without dairy.
Maple Syrup: A natural sweetener with antioxidants and trace minerals.
Coconut Oil: Provides natural fats that create a moist, tender cupcake.
Cacao Powder: Adds rich chocolate flavor along with antioxidants and magnesium.
Coconut Flour: A gluten-free flour that’s high in fiber and low in carbs.
Tips For Making Perfect Rudolph Chocolate Cupcakes
Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smooth batter.
Cooling: Let the cupcakes cool completely before frosting, as the frosting can melt if applied too soon.
Antlers: Make the chocolate antlers on wax paper and place them in the freezer to set. They’ll be firm and easy to handle once frozen.
FAQs
Can I make these ahead of time?
Yes, you can bake the cupcakes and make the chocolate antlers a day in advance. Just assemble the decorations shortly before serving.
What can I use instead of coconut flour?
Coconut flour is unique, so substitutions may alter the texture. Almond flour may work, but you’ll likely need more of it, as coconut flour is highly absorbent.
Do I have to use candy eyes?
Not at all! You can make eyes with white and dark chocolate or use small chocolate chips for a more natural look.
Other Christmas Recipes To Make:
These Rudolph Chocolate Cupcakes are perfect for the holidays! Tag me on Instagram at @healthyholme to show off your Christmas creation!
Rudolph Chocolate Cupcakes
Ingredients
Cupcake Ingredients:
- 2.5 tbsp full-fat coconut milk
- 1/3 cup coconut oil melted
- 3 eggs room temperature
- 1/3 cup maple syrup
- 1/2 tsp vanilla extract
- 1/4 cup cacao powder
- 1 tsp baking powder
- 1/3 cup coconut flour
Frosting Ingredients:
- 1/4 cup coconut cream the thick part at the top of a can of chilled coconut milk
- 6 tbsp melted chocolate
Other Ingredients:
- 12 candy eyes or a mini dark chocolate chip in a circle of white chocolate
- 6 raspberries or red candies
- 2 tbsp dark chocolate melted
Instructions
- Preheat the oven to 350°F. Line a muffin tin with 6 cupcake liners.
- Blend the coconut milk, coconut oil, eggs, maple syrup, and vanilla until smooth. Then add the cacao powder, baking powder, and coconut flour, mixing until well combined.
- Pour the batter evenly into the 6 cupcake liners. Bake for 20-25 minutes or until a toothpick comes out clean.
- While baking, prepare the frosting by blending the coconut cream with melted chocolate. Then place in the fridge to thicken.
- For the antlers, pipe melted dark chocolate on wax paper in an antler shape and place in the freezer to set.
- Allow cupcakes to cool fully. Frost, add a raspberry or candy nose, candy eyes, and chocolate antlers to complete your Rudolph cupcakes. Enjoy!
