Go Back

Bear Chocolate Cupcakes (Vegan, Gluten-free, No Refined Sugar)

Super cute chocolate bear cupcakes. Vegan, gluten-free, without refined sugar or added oil.
Prep Time 1 hr
Cook Time 1 hr
Course Kleinigkeit
Cuisine Amerikanisch
Servings 6 coupcakes


For the cupcakes

  • 75 g nut-mylk pulp leftover from making nut-mylk
  • 140 g coconut sugar
  • 1 tbsp psyllium fiber
  • 280 ml water
  • 55 g rice flour
  • 60 g buckwheat flour
  • 50 g FAIR-TRADE cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda

For the frosting

  • 200 g cooked pumpkin I use butternut
  • 80 g FAIR-TRADE chocolate
  • 15 g FAIR-TRADE cocoa powder
  • 25 g coconut sugar or to taste

For the eyes

  • melted FAIR-TRADE dark chocolate and home-made white chocolate


For the cupcakes

  • Preheat oven to 200° (top-/ bottom heat). Shortly blend nut-mylk pulp, coconut sugar, psyllium fiber and water in a blender.
  • Mix the remaining ingredients in a bowl. Pour the blended mixture into the bowl with the dry ingredients, stir to combine.
  • Spread the dough evenly in the cupcake tin, bake covered for approx. 25 to 30 minutes or until inserted wooden skewer comes out clean.
  • Let the cupcakes cool down a little before taking it out of the cake tin. then let them cool down properly before adding the frosting.

For the frosting

  • First, melt the chocolate in a deep bowl, by using the double boiler method.
  • Add the remaining ingredients and blend until smooth, using a stick blender.
  • Place in fridge until the frosting firms up a bit. Once it is thick, scoop it into an icing bag and pipe it onto the cupcakes. Add garnish if you wish and store chilled for a few more hours before serving.


Enjoy! :)
Keyword chocolate, cupcakes, gluten-free, oil-free, vegan