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+ servings
brownie bottom ice cream cupcakes stacked up with strawberries on top

Frozen Strawberry Brownie Bottom Cupcakes {Dairy Free, Vegan}

Frozen Strawberry Brownie Bottom Cupcakes are brownies topped with strawberry non-dairy frozen dessert and an easy coconut milk chocolate ganache. This is a delicious, fun dessert that's vegan and dairy free!
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Ingredients

For the brownies:

  • 2 tablespoons flaxseed meal
  • 6 tablespoons water
  • 1/2 cup coconut oil
  • 1 cup coconut sugar or your favorite sweetener
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • 2/3 cup all purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt

Assembling:

  • 2 pints So Delicious Dairy Free® Simply Strawberry Frozen Dessert softened

For the chocolate ganache:

  • 6 ounces about 1 cup semi-sweet chocolate chips (vegan)
  • 3/4 cup full fat coconut milk
  • Fresh strawberries for serving

Instructions 

  • Preheat the oven to 350 degrees. Line (2) standard muffin pans with foil liners.
  • Prepare the flax eggs. In a small bowl, combine the flaxseed meal and water. Let stand 2 minutes.
  • Melt the coconut oil and place in a medium bowl. Add the flax eggs, sugar, cocoa powder, and vanilla, and whisk until combined.
  • In a small bowl, whisk together the flour, baking powder, and salt. Add to the wet ingredients and stir just until incorporated.
  • Place 1 heaping tablespoon of batter in each muffin cup and spread the batter to the edges with the back of the tablespoon. Bake in the middle rack of the oven for about 8 minutes, turning the pans halfway through to ensure even baking. Cool completely on wire racks.

Assemble the cupcakes:

  • Place about 2 tablespoons of the So Delicious Dairy Free® Simply Strawberry Frozen Dessert over each brownie and spread to the edges with the back of the tablespoon. Cover with plastic wrap and freeze for about 1 hour.

Prepare the ganache:

  • Fill a large saute pan with water about 2" full. Heat over medium heat until simmering, then reduce the heat to low.
  • Place the chocolate chips and coconut milk in a medium heat proof bowl. Place the bowl in the simmering water and stir with a rubber scraper constantly until the chocolate has melted and the mixture is emulsified, about 3 minutes. Let the ganache stand at room temperature to cool slightly.
  • Top each frozen cupcake with the desired amount of ganache and a fresh strawberry. Serve and enjoy!

Notes

  • The foil liners are necessary to hold up to the frozen dessert as well as to keep the brownies from sticking.
  • It's ok to top the cupcakes with the ganache and place them back in the freezer until ready to serve! Store leftover cupcakes in a zip top freezer bag in the freezer for up to 2 weeks.
  • Store leftover ganache in an airtight container in the refrigerator and heat before serving.

Nutrition

Serving: 1cupcake, Calories: 170kcal, Carbohydrates: 21g, Protein: 2g, Fat: 10g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Sodium: 40mg, Fiber: 2g, Sugar: 15g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!