Ingredients
Scale
- 1 recipe gluten free chocolate cupcakes
- cacao nibs
- basil or mint sprigs
For chocolate frosting:
- 1/4 c. non-hydrogenated shortening
- 1/4 c. dairy free butter
- 2 c. powdered sugar
- 1/4 c. cocoa powder
- 1 Tbsp. dairy free milk
- 1 tsp. vanilla extract
Instructions
- Follow the recipe here for the chocolate cupcakes.
- For the frosting, whip the butter and shortening together with an electric mixer for 30 seconds. Alternate between adding the sugar and cocoa powder. Add the milk and vanilla and whip until fluffy. If it isn’t fluffy enough, add another tablespoon of milk.
- After the cupcakes have fully cooled, coat the tops with the chocolate frosting.
- Add the cacao nibs and a basil or mint sprig for the sprout coming out.
- Serve in cute mini terracotta pots (optional).
