Chocolate Football Cupcakes {dairy free + gluten free + vegan}

Posted By: Amy 16 Comments on Chocolate Football Cupcakes {dairy free + gluten free + vegan} Rate this post!

Posted: Sep 15, 2015 Updated: Jan 6, 2023

This post may contain affiliate links: disclosure policy.

Chocolate Football Cupcakes are moist dense cakes that are packed with tons of delicious coconut flavor and are the perfect tailgating treat for your big game. Dairy Free, Gluten Free, Soy Free and Vegan.

Oh yes, football season has arrived.  I am a girl who loves her football, I have ever since I can remember.  I use to make scrap books of my favorite teams mostly using the pages of my Dad’s Sports Illustrated magazine.  I remember in fourth grade talking stats with the boys at lunch, when I was informed I was pretty smart for a girl.  Let’s just say he got it at recess during kick ball.  I did have older brothers who taught me to be tough, stand up for myself and throw a ball with some force.

But back to football, I have already been to two college football games and tailgate before both.  Watch hours of NFL, hopeful my Bengals will do well this years.  Fingers crossed.

I even considered doing Fantasy Football, but bailed out again this year, but maybe next year.

One of the best things about going to a football game is the tailgating.  Eating food made on a grill, playing cornhole, catching up with friends and meeting new friends.  The cheerleaders that come by screaming cheers and getting all of us to scream along with them.  Fun, fun, fun!

Silk asked me to create a dairy free dessert that will get us in the mood for monday night football.  Since I always like to bring dessert to our tailgating fun, I couldn’t wait to create something using Silks plant-based products.

I came up with a Chocolate Cupcake recipe that is gluten-free, dairy free, and vegan using Silk unsweetened Coconut Milk.  Then I made this completely over the top frosting. Which let me tell you is Creamy and delicious, chock-full of coconut flavor and can you believe it is dairy free again thanks to Silk.

I hope you will give this recipe a try and take the #MeatlessMondayNight challenge and spark real change for yourself and your family’s eating habits.  Adopting a more plant-based diet can start with making a change just one day a week – so why not start by sidelining meat during Monday Night Football games this season?  Visit Silk for more great recipes and a chance to win a giveaway!

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme. 

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Chocolate Football Cupcakes {dairy free + gluten free}

Print Rate Pin

Prep Time15 minutes mins

Cook Time18 minutes mins

Total Time33 minutes mins

Servings: 12

Ingredients

Cupcakes

• 1/3 cup extra virgin coconut oil
• 3 tablespoons unsweetened coconut milk
• ? cup enjoy life chocolate chips
• ½ cup unsweetened cocoa powder not Dutch processed
• 6 tablespoon almond flour
• 4 tablespoons + 1½ teaspoon tapioca flour
• 1 tablespoon + 1½ teaspoon coconut flour
• ½ teaspoon baking soda
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• 2 large eggs at room temperature
• ½ cup pure maple syrup at room temperature
• 1 teaspoon vanilla extract
• ½ cup coconut cream

Frosting:

• ½ cup palm shortening
• ½ cup extra virgin coconut oil
• 1 teaspoon Vanilla Extract
• Green Food coloring if desired
• 4 cups powdered sugar
• 3-4 tablespoons unsweetened Coconut Milk

Toppings:

• Chocolate Covered Almonds {not dairy free}
• Football toppers
• Pendant cupcake toppers

Instructions

Cupcakes:

• Preheat the oven to 350F degrees. Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.
• Melt the coconut oil and chocolate together in the microwave. Microwave in 30 second increments, stirring between each time. You may also melt the butter and chocolate over low heat on the stovetop. Add coconut milk and stir until smooth and set aside to slightly cool.
• n a medium sized bowl, toss the cocoa powder, flours, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a large bowl, whisk the eggs, maple syrup, and vanilla together until smooth. Add the cooled coconut oil/chocolate and whisk until smooth. Add half of the flour mixture, then half of the coconut cream. Repeat until everything is added. Stir until *just* combined; do not overmix. The batter will be very thick like pudding.
• Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Frosting:

• Place the shortening and coconut oil in the bowl of a stand mixer. Using a paddle attachment, beat together until smooth and well blended.
• Mix in the vanilla and food color of choice.
• Slowly add in the powdered sugar, one cup at a time, mixing on low speed until all the sugar is incorporated. Scrape down the bowl once.
• Add 3 tablespoons of coconut milk and slowly mix in. Turn the speed up to medium/high and beat the frosting until smooth and light, adding more coconut milk to thin, if needed.
• Store in an airtight container in the refrigerator if not using right away

Toppings:

• Decorate before serving. Please note most chocolate covered store bought almonds contain dairy.

Did You Make This Recipe?

Post a pic and mention @ahealthylifeforme or tag #ahealthylifeforme!

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This conversation is sponsored by Silk. The opinions and text are all mine.