Vegan Rainbow Chocolate Cupcakes

Eating the rainbow today with these pretty vegan rainbow chocolate cupcakes. The cupcakes are incredibly moist, decent sweet and chocolatey. Freeze dried fruits add color and so much flavor to the frosting. 

The Recipe

Vegan rainbow chocolate cupcakes (makes 12 cupcakes)

Ingredients

For the cupcakes:

1 3/4 cups / 200 g all-purpose flour

3/4 cup / 110 g coconut sugar

1/2 cup / 40 g dark chocolate baking powder

1 tablespoon baking powder

1/2 cup / 120 ml vegetable oil (such as sunflower oil or coconut oil)

1 1/2 cups / 350 ml plant-based milk (I used oat milk)

1/4 cup / 50 g dark chocolate, melted

1 tablespoon almond butter

2/3 cup / 60 g almond flour

3.5 ounces/ 100 g vegan mini chocolate chips

For the frosting:

14 ounces / 400 g vegan cream cheese (I used a coconut based one)

2 tablespoons freeze dried mango powder

2 tablespoons raspberry or strawberry powder

2 tablespoons blueberry powder

2 tablespoons matcha or green superfood powder

Instructions

1. Preheat oven to 350 °F / 180 °C.

2. In a bowl combine all ingredients for the chocolate cupcakes and mix until smooth. Pour the dough into 12 muffin forms and bake for about 25-30 minutes. Test with a wooden stick. It should come out clean. 

3. Divide the vegan cream cheese into 4 equal parts and transfer to 4 bowls and add 2 tablespoons of the fruit powders to each bowl, so that you end up with 4 different colors. Frost the cupcakes and ENJOY!