July 4th Brownie Cupcakes with Rich Fudge Frosting (Gluten-Free & Dairy-Free)

I really enjoy 4th of July festivities! Our family has a great tradition of coming together, enjoying fireworks, and eating delicious food. However, while I love the family time on July 4th, I'm often left mainly eating the fruit bowl, veggie platter, or occasional hummus dip (and missing out on dessert most of the time). This is a common issue for those with dietary restrictions; you have to eat before the BBQ or sustain on fruit and hummus. These July 4th Brownie Cupcakes help with this problem.

My motivation for this recipe was to create a gluten-free, dairy-free dessert that I could actually eat, indulge in, and enjoy. However, these July 4th Brownie Cupcakes with Rich Fudge Frosting are so good, no one will know you made them just because they "meet your dietary restrictions." They taste simply like chocolate brownies and rich fudge frosting. The brownies have a great fudgy texture and the frosting is creamy, chocolatey, and sweet..

These July 4th Brownie Cupcakes are fun to decorate with naturally colored red, white, and blue sprinkles. If you don't have sprinkles but still want a natural decoration option, fresh or freeze dried strawberries and blueberries will add a great pop of festive color!

Save this recipe--make these for birthday parties, summer BBQs, and baby showers (and decorate to meet the occasion). I hope you enjoy!

How to make these July 4th Brownie Cupcakes and Rich Fudge Frosting

Make the Brownie Cupcakes:

Prep your Pan and Oven: Preheat Oven to 350°F (175°C). If using a silicone pan, give the wells a light mist with avocado oil spray, then place it directly onto a solid metal baking sheet for stability. I love using my Silpat Silicone Mini-Muffin Pan (not sponsored) for many of my recipes.

If using a metal mini-muffin pan, lightly mist 20 of the wells with avocado oil spray or line them with mini paper liners.

Combine the Dry Ingredients: In a medium bowl, whisk together the organic cacao powder, almond flour, 1-to-1 gluten-free flour, and salt until completely uniform and free of large lumps.

Whip the Wet Ingredients: In a separate larger bowl, vigorously whisk the eggs, sugar, and vanilla extract together until the mixture looks pale, slightly thickened, and frothy. Whisk the oil into this egg mixture until fully combined.

Merge and add Chocolate Chips: Pour the dry ingredients into the wet ingredients. Switch to a spatula and gently fold everything together just until a thick, rich, smooth batter forms. Gently fold in the chocolate chips.

Portion and Bake: Fill 3/4 full: Divide the batter evenly among 20 of the muffin wells, filling each one about 3/4 full. Top with a few extra chocolate chips if desired. For Silicone: Bake for 16 to 18 minutes. For Metal: Bake for 11 to 13 minutes. They are done when the edges look dry and firmly set, and the center is no longer glossy.

Cool completely: Let the cupcakes cool completely in the pan on your counter. Because these are intensely dense and rich, they need this time to firm up before you pop them out of the silicone wells or lift them from the metal pan. They must be completely cold before frosting.

Make the Rich Fudge Frosting:

Whip the Vegan Butter: If using a stand mixer: Using the paddle attachment, beat the softened vegan butter on medium-high speed until completely smooth, creamy, and pale. If mixing by hand: Use a sturdy whisk and vigorously mash and whip the butter against the side of a medium bowl until no lumps remain and it looks fluffy.

Blend the Cacao, Vanilla, & Salt: Turn your electric mixer to low (or slow down your arm pace if whisking by hand). Add the 6 tbsp of sifted cacao powder, 2 tsp of vanilla extract, and the generous pinch of sea salt. Mix until it completely incorporates and forms a very thick, dark chocolate paste.

Slowly Add the Sugar & Milk: Add the 2 cups of sifted powdered sugar a half-cup at a time, mixing on low speed (or stirring carefully by hand to avoid a sugar cloud). Pour in 2 tablespoons of the almond milk halfway through adding the sugar to help the mixture blend smoothly.

Fluff and adjust consistency: If using an electric mixer: Turn the speed up to medium-high for a final fluff. If mixing by hand: Give it a strong, rapid 60-second beat with your whisk to incorporate air. Because of the high amount of cacao, if the frosting feels too stiff, beat in an extra 1/2 to 1 tablespoon of almond milk until it reaches a beautiful glossy, pipeable consistency.

Pipe or Spread Frosting: If using a piping bag, transfer the frosting into a piping bag fitted with your favorite tip (I used a #9 round tip) and pipe mini swirls onto each cooled brownie cupcake. If using a knife, spread a layer about 1/2 inch thick onto the brownie cupcakes. Once frosted, dip each into festive naturally colored July 4th sprinkles of your choice.

Check out the full recipe below! I hope you enjoy!