Description
Chocolate rainbow cupcakes bring whimsical delight to dessert tables with their playful layers of color and rich cocoa base. Sweet chocolate sponge crowned with vibrant buttercream swirls creates an irresistible treat you’ll want to savor slowly and share with friends.
Ingredients
Scale
Main Ingredients:
- 1 cup flour (spelt, white, or gluten-free)
- 3/4 cup sugar
- 1/4 cup + 2 tablespoons cocoa powder (Dutch or regular)
- 1/2 cup mini chocolate chips (optional)
Wet Ingredients:
- 3/4 cup water
- 1/4 cup applesauce or yogurt
- 1/4 cup oil
- 2 teaspoons pure vanilla extract
- 1 teaspoon white or cider vinegar
Supplementary Ingredients:
- 1/2 teaspoon + 1/8 teaspoon salt
- 1/2 teaspoon baking soda
- Pre-made rainbow unicorn dip (or colorful frosting) for filling
- Melted chocolate, frosting, or sprinkles for decorating
Instructions
- Heat the oven to 350°F and arrange cupcake liners in a muffin tin.
- Combine water, applesauce, oil, vanilla, and vinegar in a mixing bowl, whisking thoroughly. Allow the wet ingredients to rest and integrate for 10 minutes.
- In a separate bowl, sift together flour, sugar, cocoa powder, salt, and baking soda until completely blended.
- Gently fold the dry ingredients into the wet mixture, stirring until the batter becomes smooth and free of lumps.
- Carefully distribute the batter into cupcake liners, filling each approximately two-thirds full to ensure even rising.
- Bake for 20 minutes, checking doneness by inserting a toothpick into the center – it should emerge with minimal crumbs.
- Allow cupcakes to cool completely on a wire rack, which prevents moisture accumulation and maintains their texture.
- Using a piping bag or small spoon, inject the rainbow filling into the center of each cooled cupcake.
- Embellish the cupcakes with melted chocolate drizzle, creamy frosting, or colorful sprinkles for a festive finish.
Notes
- Swap applesauce with mashed banana for extra moisture and natural sweetness in the cupcakes.
- Use gluten-free flour blend to make these cupcakes suitable for those with wheat sensitivities.
- Room temperature ingredients help create a smoother, more consistent batter with better rise and texture.
- Allow cupcakes to cool completely before filling to prevent rainbow filling from melting or becoming runny.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 160 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg