Chocolate Rainbow Cupcakes Magic (Print-Friendly Version)
Magical, tender chocolate cupcakes swirled with bright rainbow colors. Perfect for cheerful gatherings.
# Ingredients:
→ Wet Ingredients
01 -
3/4 cup water
02 -
1/4 cup applesauce or yogurt of choice
03 -
1/4 cup oil
04 -
2 tsp pure vanilla extract
05 -
1 tsp white or cider vinegar
→ Dry Ingredients
06 -
1 cup spelt, white, or gluten-free flour
07 -
3/4 cup sugar, unrefined if desired
08 -
1/4 cup unsweetened cocoa powder
09 -
2 tbsp Dutch cocoa powder or additional unsweetened cocoa powder
10 -
1/2 cup mini chocolate chips (optional)
11 -
1/2 tsp + 1/8 tsp salt
12 -
1/2 tsp baking soda
→ Toppings and Additional Components
13 -
1 batch Rainbow Unicorn Dip
14 -
Optional melted chocolate chips for the top
# Steps:
01 -
Preheat oven to 350°F (175°C). Line a cupcake pan with liners.
02 -
Whisk together water, applesauce or yogurt, oil, vanilla extract, and vinegar. Let the mixture sit for at least 10 minutes.
03 -
In a separate bowl, sift together the flour, sugar, cocoa powder, Dutch cocoa (if using), salt, and baking soda.
04 -
Pour the wet ingredients into the bowl with the dry ingredients. Stir just until evenly mixed. Be careful not to overmix.
05 -
Scoop the batter into the cupcake liners, filling each only 2/3 of the way to allow room for rising and prevent sinking in the centers.
06 -
Bake for 20 minutes. Test for doneness with a toothpick—it should come out clean. Allow the cupcakes to cool completely before adding filling or toppings.
07 -
Fill cupcakes by squeezing frosting or Rainbow Unicorn Dip into the centers. Alternatively, cut out a small piece from the top, add the filling, replace the top piece, and cover with frosting or melted chocolate.
08 -
For best results, allow the liners to peel off easily by serving the cupcakes the next day.
# Notes:
01 -
Using Dutch cocoa enhances the chocolate flavor significantly.