Description
These Chocolate Rainbow Cupcakes are moist, rich, and bursting with a deep chocolate flavor thanks to a mix of unsweetened and Dutch cocoa powders. They are perfectly sweetened with unrefined sugar and made with wholesome spelt flour for a slightly nutty taste. Each cupcake is filled with a vibrant Rainbow Unicorn Dip, making them both visually stunning and deliciously unique. Easy to prepare and bake, these cupcakes offer a fun and whimsical treat suitable for any celebration or everyday indulgence.
Ingredients
Wet Ingredients
- 3/4 cup water
- 1/4 cup applesauce or yogurt of choice
- 1/4 cup oil
- 2 tsp pure vanilla extract
- 1 tsp white or cider vinegar
Dry Ingredients
- 1 cup spelt flour
- 3/4 cup sugar (unrefined if desired)
- 1/4 cup unsweetened cocoa powder
- 2 tbsp Dutch cocoa powder or additional unsweetened cocoa powder
- 1/2 tsp + 1/8 tsp salt
- 1/2 tsp baking soda
Add-ins & Toppings
- 1/2 cup mini chocolate chips (optional)
- 1 batch Rainbow Unicorn Dip (for filling)
- Optional melted chocolate chips for the top
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Mix Wet Ingredients: In a mixing bowl, whisk together the water, applesauce or yogurt, oil, vanilla extract, and vinegar. Let this mixture sit for at least 10 minutes to allow flavors to meld and activating the vinegar to help with leavening.
- Sift Dry Ingredients: While waiting, sift together the spelt flour, sugar, unsweetened cocoa powder, Dutch cocoa powder, salt, and baking soda into a separate bowl. This ensures there are no lumps and the cocoa powders are evenly distributed.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients, stirring gently just until everything is evenly combined. Avoid overmixing to maintain a tender crumb. If using, fold in the mini chocolate chips now.
- Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each about two-thirds full to allow room for rising without spilling over.
- Bake the Cupcakes: Bake in the preheated oven for approximately 20 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few dry crumbs.
- Cool Completely: Allow the cupcakes to cool completely before handling to ensure they hold their shape during filling.
- Add Filling: Using a pastry bag with a small tip, insert it into the bottom of each cupcake and squeeze in the Rainbow Unicorn Dip filling. Alternatively, carefully cut out a small portion from the top of each cupcake, fill with the dip, then replace the cut-out piece to cover the filling.
- Decorate: Finish by frosting the cupcakes or drizzling melted chocolate chips on top to hide any seams and add a beautiful finishing touch.
- Serve or Store: For easier serving, linings peel off more easily if the cupcakes are rested overnight. Enjoy your colorful, chocolatey cupcakes fresh within 2-3 days or refrigerate to prolong freshness.
Notes
- The extra 2 tablespoons of cocoa powder can be either Dutch or regular; Dutch cocoa provides a richer and deeper chocolate flavor.
- Use unrefined sugar if you prefer a less processed sweetener.
- Fill the cupcake liners only two-thirds full to prevent rising over the edges and collapsing in the center.
- Filling the cupcakes can be done by either injecting from the bottom or cutting and filling from the top, followed by frosting to conceal the filling.
- These cupcakes are best served the next day when liners peel off easily and flavors develop fully.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
