A delicious chocolate dipped cupcake with a soft chocolate cake, a creamy frosting filling, and glossy ganache chocolate shell top dipped like Dairy Queen cupcakes. Made in 30 minutes, these dairy free filled cupcakes are perfect for holidays or a fun dessert.
Activate your milk by adding the lemon juice to it and stirring to make buttermilk. This creates a mixture that activates the baking soda and creates a lovely moist crumb.
Make cupcakes
To the large mixing bowl, add the flour/cocoa mixture, sugar, baking powder, baking soda, and salt. Use a hand mixer or just a spoon or whisk to combine these dry ingredients.
1 ½ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 cup organic cane sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt
Add in the buttermilk, pumpkin puree, applesauce and vanilla.
1 cup dairy-free milk, 1 tablespoon lemon juice, ⅓ cup sweet potato puree, 3 tablespoon applesauce, 2 teaspoon vanilla extract
Mix with a hand-mixer or hand whisk until combined, but don't overmix.
Pour the batter evenly into cupcake liners. Fill each ¾ of the way for a slight dome.
Bake for 22 minutes or until a tester comes out clean.
Let cool completely before frosting.
Make Chocolate Frosting
Add the chocolate chips to a pyrex measuring cup.
Warm the coconut milk in the microwave for 60 seconds. Pour the milk over the chocolate chips and stir until all are melted. If need be, microwave the mixture again for 30 seconds. Stir in the vanilla and salt.
2 ½ cups dark chocolate, 1 cup full fat coconut milk, ½ teaspoon of vanilla, pinch of salt
Make Vanilla Cream Cheese Frosting
Blend ingredients together until creamy.
¼ cup vegan butter, ¼ cup vegan cream cheese, 2 cups powdered sugar
Frost Cupcakes to Coat
Frost cupcakes using a large round tip (Wilton 1A). Spiral it up into a mountain. Then freeze the cupcakes about 30 minutes to an hour to allow the frosting to solidify so it doesn't fall off when you dip it into the coating shell.
Make and Apply Chocolate Magic Shell
Melt the chips in a glass pyrex measuring cup at 60 seconds in the microwave. Add in the oil and stir until all is melted. Let the melted chocolate sit about 20 minutes to cool but not enough to solidify.