Chocolate Football Cupcakes (vegan, dairy-free, whole grain)

These moist chocolate football cupcakes have a simple chocolate fudge frosting, naturally dyed green coconut grass and a chocolate peanut butter football truffle on top! Can be made vegan, 100% whole wheat or with all-purpose flour.

Football season has arrived! Whether or not you enjoy watching football, I think we can all agree that tailgating food is fun. 

If you’re like me and have been disappointed by vegan baked goods in the past, don’t go running yet! Hear me out.

I’ve tried several vegan chocolate cupcake recipes and was never impressed – probably because I didn’t have the right recipe! These cupcakes, though? They’ve replaced my favorites. You won’t miss the eggs at all. The recipe is similar to wacky cake, which uses a little vinegar (that you absolutely can’t taste!) in place of the eggs. To replace dairy milk, I use unsweetened almond milk. While the milk has a delicious almond flavor, it’s not noticeable in the cupcakes. It’s all chocolaty goodness!

I used almond milk in the chocolate fudge frosting, too. I thought for sure you’d be able to taste a hint of almonds in there, but you can’t. The frosting reminds me of canned frosting, but this one is significantly better. It’s got the same consistency, too.

I didn’t try it, but I’m fairly certain it can even be piped. It’s firm enough, and it holds its shape well at room temperature. And the best part is that it requires just a few simple and pronounceable ingredients!

For the green grass, I used this recipe: how to naturally dye shredded coconut green. I had previously tried using homemade green food coloring I made by simmering spinach for 20 minutes. That stuff didn’t work at all! Kale worked perfectly. When you eat the coconut plain, you can detect a very slight vegetable taste. Put it on these cupcakes and you can’t tell at all! If it sounds like too much of a hassle to make your own food coloring, here’s how you can use regular food coloring to dye coconut green.

I used the chocolate peanut butter football truffles I posted the other day on top. You can lay them flat or use a toothpick to prop them up! Once assembled, I’d keep them at room temperature. The cupcakes are dense when refrigerated, but at room temperature, they’re perfectly fudgy and moist. If you want to refrigerate them, allow them to come to room temperature for an hour or two before serving. And do yourself a favor and eat one of these cupcakes straight out of the oven when they’re truly almost too good to handle.

Chocolate Football Cupcakes (vegan, dairy-free, whole grain)

Author Erin Dooner

Course Dessert

Cuisine American

Servings 16 cupcakes

5 from 4 votes

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Prep Time 40 minutes mins

Cook Time 18 minutes mins

Total Time 58 minutes mins

These moist chocolate football cupcakes have a simple chocolate fudge frosting, naturally dyed green coconut grass and a chocolate peanut butter football truffle on top!

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Ingredients

For the cupcakes:

• ▢ 1 1/2 cups (355 ml) unsweetened almond milk
• ▢ 1 1/2 teaspoons white vinegar
• ▢ 1/2 cup (113 grams) melted refined coconut oil or another oil of choice
• ▢ 2/3 cup (133 grams) brown sugar or coconut sugar
• ▢ 1/2 cup (100 grams) granulated sugar or raw sugar
• ▢ 2 teaspoons vanilla extract
• ▢ 1 teaspoon espresso powder see notes
• ▢ 1 1/2 cups (188 grams) flour see notes
• ▢ 1/2 cup (58 grams) Dutch-process cocoa powder
• ▢ 1 1/4 teaspoons baking soda
• ▢ 3/4 teaspoon baking powder
• ▢ 1/2 teaspoon salt

For the frosting this yields 1 cup of frosting:

• ▢ 1 cup (170 grams) semi-sweet chocolate chips
• ▢ 1/4 cup (60 ml) unsweetened almond milk
• ▢ 1/4 cup (56 grams) refined coconut oil or butter for a non-vegan / dairy-free version
• ▢ 1 teaspoon vanilla extract
• ▢ 1/3 cup (40 grams) powdered sugar sifted if lumpy
• ▢ pinch salt

For decorating:

• ▢ 16 chocolate peanut butter football truffles
• ▢ 1/2 cup naturally dyed shredded coconut

Instructions

For the cupcakes:

• Preheat the oven to 350 °F (175 °C) and line two muffin pans with a total of 16 cupcake liners.
• In a large mixing bowl, stir together the almond milk and vinegar. Let sit for 5 minutes. Then stir in the melted coconut oil, brown sugar, granulated sugar, vanilla extract and espresso powder.
  1 1/2 cups (355 ml) unsweetened almond milk, 1 1/2 teaspoons white vinegar, 1/2 cup (113 grams) melted refined coconut oil, 2/3 cup (133 grams) brown sugar, 1/2 cup (100 grams) granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon espresso powder
• In a medium mixing bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Add this to the wet mixture and stir just until combined.
  1 1/2 cups (188 grams) flour, 1/2 cup (58 grams) Dutch-process cocoa powder, 1 1/4 teaspoons baking soda, 3/4 teaspoon baking powder, 1/2 teaspoon salt
• Fill the liners slightly more than half-way full and bake for 16-18 minutes or until a toothpick inserted in the middle comes out clean or with some moist crumbs (not raw batter). Let cool for 5 minutes and then turn out onto a wire rack to cool completely.

For the frosting:

• In a small saucepan over medium-low heat, mix together the chocolate chips, almond milk, coconut oil, and vanilla extract. Stir until melted and then gradually whisk in the powdered sugar until completely smooth. Let the pan cool for about 15 minutes (or until cool enough to place in the refrigerator) and then place the pan in the refrigerator for about 10-20 minutes, stirring after every 5 minutes, or until firm enough to spread on the cupcakes. Spread 1 tablespoon of frosting on top of each cupcake.
  1 cup (170 grams) semi-sweet chocolate chips, 1/4 cup (60 ml) unsweetened almond milk, 1/4 cup (56 grams) refined coconut oil, 1 teaspoon vanilla extract, 1/3 cup (40 grams) powdered sugar, pinch salt

For decorating:

• Sprinkle about 1 1/2 teaspoons of coconut grass over the frosting. Stick a toothpick in the football truffle and place on the cupcake. Can be kept at room temperature for about 4-6 hours. Then place in the refrigerator. Let come to room temperature (about 1-2 hours) before serving.
  16 chocolate peanut butter football truffles, 1/2 cup naturally dyed shredded coconut

Notes

• I prefer refined coconut oil, which doesn’t have any coconut taste. If you use unrefined coconut oil, there may be some coconut flavor in these cupcakes and the frosting.
• The espresso powder just enhances the chocolate flavor. You can’t taste any coffee in the cupcakes.
• For the flour, you can use whole wheat flour, white whole wheat flour or all-purpose flour for a non-whole grain version. 
• Use dairy-free / vegan chocolate chips, if necessary.
• The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. Values don’t include the truffles or the shredded coconut.

Nutrition

Calories: 214kcalCarbohydrates: 34gProtein: 2gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 1mgSodium: 188mgPotassium: 133mgFiber: 2gSugar: 22gVitamin A: 6IUCalcium: 36mgIron: 2mgNet Carbs: 32

Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤