These are just heavenly!

Fudgy Chocolate Vanilla Swirl Cupcakes

This triple chocolate cake is so moist and delicious! 

Here is a great recipe for big celebrations! Chocolate cupcakes with a fudgy center topped with a chocolate-vanilla icing swirl.

~ Gluten & Dairy Free ~

15 large cupcakes 

Ingredients for Cupcakes:

2 cups of gluten-free flour blend

(I used 1/2 cup kinnikinnick Pancake and Waffle Mix and 1 1/2 cup Bob's Red Mill 1to1 Gluten-Free Flour)
1/2 cup coconut palm sugar

1/2 cup white sugar
3/4 cup unsweetened cocoa 
2 tsp baking powder

1 tsp baking soda

Dash of Himalayan salt

1 cup of canned coconut milk 

1/3 cup plus 1 tbsp of vegetable oil

1/4 cup unsweetened apple sauce

2 eggs (or 2 flax eggs*)

1 tsp vanilla

1/2 cup Enjoy Life Mega Chunks

1. Pre-heat oven to 350 degrees

2. Mix the dry ingredients then add the wet ingredients. Using a hand mixer, mix for one minute. Add chocolate chunks and mix. 

3. Grease or line 15 muffin cups.

4. Bake cupcakes in the oven for approximately 17 minutes.

5. Let cupcakes cool.


Ingredients for Fudgy Center:

6 tbsp premium canned coconut milk

1 tbsp Earth Balance Vegan Buttery Sticks

3 tbsp white sugar

1/4 cup unsweetened gluten-free cocoa

1/2 cup Enjoy Life Mini Chips

In a small pot, add all of the ingredients to make the fudgy center. Keep on low heat and stir often until everything has fully melted. Set aside and let it firm up. 

At this point, you want to use either homemade or store-bought vanilla and chocolate icing. 

Creamy Vanilla Icing Ingredients:

2 tbsp vegan butter, room temperature

2 tbsp Crisco vegetable shortening

2 1/4 cups Icing sugar

2 tsp gluten-free vanilla

2 tbsp canned coconut milk or dairy-free milk of your choice

1. Blend vegan butter and shortening until smooth and creamy. 

2. Then slowly add icing sugar, followed by vanilla and coconut milk. 

3. Blend until icing is smooth and creamy. If your butter is not room temperature you will need to blend it until it is an icing consistency.

Creamy Chocolate Icing Ingredients:

2 tbsp vegan butter, room temperature

2 tbsp Crisco vegetable shortening

2 1/4 cup Icing sugar

1/3 cup unsweetened cocoa powder

2 tbsp canned coconut milk or dairy-free milk

1 tsp gluten-free vanilla

1. Blend vegan butter and shortening until smooth and creamy. 

2. Add icing sugar and cocoa powder. Then add coconut milk and vanilla. 

3. Blend using a hand mixer until the icing is smooth and creamy. 


Cupcake Assembly:

1) Once cupcakes have cooled use an apple corer to remove the middle of the cupcake. Make sure not to go all the way to the bottom of the cupcake. 


2) Using a small spoon pour fudge into the center of the cupcake. 

3) Next, fit your piping bag with a 2D Wilton tip. This tip will make the perfect ice cream swirl. You can use chocolate or vanilla icing or both! First I made some cupcakes with just chocolate frosting, when the piping bag was almost out of chocolate, I added vanilla icing to the same piping bag. This made a simple chocolate vanilla swirl. I didn't rinse the piping bag, keeping what was left of the chocolate. Or you can just make a vanilla swirl and add some sprinkles to the top! In an upcoming blog, I will show you how to make a dramatic chocolate vanilla swirl. 

To make the swirl using the Wilton 2D tip:

Hold your fitted piping bag straight up. Then about an inch away from the center squeeze the icing in the middle creating the center swirl. Then bring the swirl around to the outside of the cupcake and back around to the middle. Building the icing up like ice cream!

See video.

Tip: *To make flax eggs for this recipe use 2 tbsp ground flax with 4 tbsp hot water, mix and let sit for a couple of minutes. Flax eggs work great in cupcakes but they are denser.
Use your favourite flour blend or rice flour if you don't have Bob's Red Mill 1:1 Gluten-Free Flour.
Replace the vegetable oil with coconut oil for a healthier alternative. Your cake will have a chocolate coconut flavour. 
Video: How to make a Wilton 2D Icing Swirl