Sunday, October 26, 2014

Halloween GF/DF Chocolate Mini Cupcakes With Vanilla Frosting (Made With Natural Vegetable Colorant)

My inspiration for making these mini GF/DF Chocolate Halloween Cupcakes was to provide parents of kids with allergies and/or gluten intolerance with a recipe for a special Halloween treat. Unfortunately, often children following a restrictive diet feel different or left out especially around the holidays, but that will not be the case with these winning cupcakes.They are even more special than most! Regarding the decorative orange frosting, I prefer to use natural frosting rather than food coloring, though when I do use coloring, as I did to create these holiday cupcakes I use "India Tree" brand of food coloring made from natural vegetable colorant.

GF/DF Chocolate Halloween Cupcakes

Recipe: Makes 48 mini cupcakes


  • 2 cups all purpose gluten-free flour Note: I like both Bob's Red Mill or King Arthur's all purpose GF Flour.
  • 1 cup coconut milk
  • 11/2 teaspoons baking soda
  • pinch of salt
  • 3/4 cup palm coconut sugar
  • 1/4 cup maple syrup
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 1/4 cup coconut oil 
  • 2 eggs; beaten Note: Alternatively, if you are egg free use 3 tablespoons of Ener-G Egg Replacer, mixed with 1/3 cup of warm water.
  • 2 teaspoons fresh lemon juice


  1. Preheat the oven to 350 degrees. Line 2 mini cupcake pans with mini cupcake liners and set aside. In a small bowl, combine the coconut milk and the lemon juice, mixing well. Set aside.
  2. In the bowl of a standing mixer, combine the flour, cocoa powder, sugar, baking soda and salt, mixing well to combine. Add the eggs ( or prepared egg substitute), coconut oil, maple syrup, vanilla and coconut milk mixture (from step 1 above). Beat for 2 minutes, on a medium speed setting, scraping down the sides of the bowl with a spatula to ensure even mixing.
  3. Using a small portion scoop, portion the batter into the prepared cupcake liners, filling each about 3/4 of the way full. Bake for 15 minutes. Allow cupcakes to cool in the pan for 5-10 minutes before transferring to a wire cooling rack to cool completely. Once cupcakes are completely cooled, frost with GF/DF Vanilla Frosting and decorate, if desired.
  1. Once the coconut milk is thoroughly chilled, when you open the can, the fat will have risen to the top and hardened.This is the only portion you will use. Do not mix it with the coconut water in the can below the cream. Add the coconut cream to the bowl of your mixer and beat on high for about 5 minutes, or until soft peaks form.
  2. Add the powdered sugar, vanilla and a few drops of the orange food coloring and beat again until well blended.
  3. Top the cupcakes with the frosting. Store the cupcakes in the refrigerator and let sit as room temperature for about 30 minutes to allow frosting to soften before eating.
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    This recipe was shared at: Motivation Monday, Hearth and Soul


  1. Those look yummy! I love Halloween, all of the fun treats come out to play, haha. Happy Sunday!

  2. Thanks Leslie and thanks for stopping by! Happy halloween!

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  4. Hi there, The "coconut milk mixture" is the coconut milk mixed with the lemon juice from step 1 in preparation. Thanks for visiting and enjoy the cupcakes!

  5. Love this recipe and especially the idea that you used a natural non-toxic colorant for the orange icing. Looks so delicious. Thanks for sharing on Real Food Fridays. Pinned & twitted.

  6. Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I can't wait to see what you share next time!
    -Cindy (vegetarianmamma)

  7. Your Halloween cupcakes look fantastic. I love how allergy friendly they are too. Pinned to my Halloween ideas and recipes board on Pinterest! Thank you for sharing with us at the Hearth and Soul hop.

  8. Thanks April and thanks for hosting "Hearth and Soul" hop! Look forward to seeing all the great recipes each week.

  9. Halloween gluten free chocolate cupcakes looks perfect thanks for sharing with Hearth and soul blog hop. pinning.

  10. Thanks Swathi and thanks for hosting Hearth and Soul Blog Hop!

  11. Great Cupcakes! Hope you are having a great day and thanks so much for sharing your awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen