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Rudolph Chocolate Cupcakes

Whip up these festive Rudolph Chocolate Cupcakes for a healthy holiday treat! Decorated with candy eyes, raspberry noses, and chocolate antlers, they’re gluten-free, refined sugar-free, and packed with holiday cheer.
Servings: 6 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!