These straightforward gluten-free chocolate cupcakes are mild and fluffy but wealthy and chocolatey on the identical time! They’re good for birthday events or bridal showers. This submit was initially revealed Might 01, 2021.
Doesn’t the look of those vegan chocolate cupcakes make you need to hop within the kitchen and bake a batch? Deep chocolate cupcakes with a silky chocolate frosting! And they’re gluten-free!
What I really like about these cupcakes is that they supply a deep, wealthy chocolate taste whereas being completely mild and fluffy in texture. Gluten-free bakes can typically be flat, dense or dry. So gluten-free baking wants some additions to assist get the construction for the rise, and a few assist for protecting the moisture in Membership soda is my secret to mild, fluffy, gluten-free and vegan baked items. You need to use different fizzy drinks, like ginger ale, for those who want, so long as the flavour performs nicely with chocolate. That fizz provides some rise and leavening earlier than baking which is crucial to get the fluffy texture on gluten-free bakes.
I’m topping these with an unbelievable, wealthy chocolate ganache frosting, however it’s also possible to high these with coconut whipped cream or your favourite vegan frosting. You want a frosting with these because the tops dry out as they sit. The frosting moistens up the tops so all the cupcake is then moist! If making bigger cupcakes. You can too drizzle a mixture of sugar and water or some espresso on them to maintain them additional moist.
This recipe additionally makes nice double chocolate muffins. Simply add some chocolate chips and/or nuts to the batter and the highest earlier than baking, and also you’ve obtained muffins.
Why You’ll Love Gluten-Free Chocolate Cupcakes
- mild and fluffy with wealthy, chocolatey texture – nobody will guess that they’re gluten-free!
- straightforward to make with easy elements
- use the frosting I made or your vegan frosting of alternative
- naturally gluten-free, grain-free, and soy-free
Chocolate Ganache Frosting
Forestall your display from going darkish
Make the chocolate cupcakes
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In a bowl, mix all of the dry elements till nicely combined. Press and blend to interrupt any almond flour and/or starch lumps, in order that the combination is homogenous.
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Add the oil, vanilla extract, milk, and membership soda, or some other carbonated drink you are utilizing, and blend in. The batter needs to be a bit of thicker than pancake batter. Combine it calmly and let it sit for half a minute after which combine calmly. If the batter is thick, fold in 2-3 tsp extra membership soda.
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Line your common or mini muffin pan, and preheat the oven to 350 deg F. Drop the batter into the muffin pan, filling up 3/4 of every of the muffin liners.
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Bake 16-19 minutes for regular-sized cupcakes or 11 to 12 minutes for mini cupcakes. Test with a toothpick on the heart, then take away from the oven. Let the cupcakes cool within the pan for ten minutes, then take away from the pan. Cowl with a kitchen towel to chill utterly earlier than frosting.
In the meantime, make the chocolate ganache frosting.
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Soften the coconut cream in a skillet over medium warmth. Combine within the sugar, then add the chocolate chips and change off the warmth. Whisk till the chocolate melts. Then, refrigerate the combination. Test after 30 minutes if it’s stiff sufficient for piping, or proceed to relax till desired consistency of the frosting. Then unfold or pipe as wanted.
Retailer in a coated container. Cupcakes with out frosting may be refrigerated for as much as 5 days.
These vegan chocolate chip cupcakes are naturally gluten-free, grain-free, and soy-free.
Dietary data is for the chocolate cupcakes with the ganache frosting and no mix-ins.
Energy: 252kcal, Carbohydrates: 34g, Protein: 4g, Fats: 12g, Saturated Fats: 5g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 1g, Sodium: 95mg, Potassium: 132mg, Fiber: 3g, Sugar: 24g, Vitamin A: 34IU, Vitamin C: 0.3mg, Calcium: 67mg, Iron: 1mg
Vitamin data is mechanically calculated, so ought to solely be used as an approximation.
Components and Substitutions
- almond flour makes these tremendous moist.
- oat flour offers them a terrific texture. You may omit for those who don’t do oats.
- potato starch gives tenderness, construction, and binding energy.
- cocoa powder provides that wealthy chocolate taste and the deep darkish shade. I exploit the unsweetened stuff.
- sugar for sweetness within the cupcakes and the ganache topping. You need to use coconut sugar as a substitute for those who want.
- a mix of baking powder and baking soda makes these rise completely.
- I exploit solely a small quantity of oil right here because the almond flour already provides lots of moisture to the chocolate cupcake batter.
- membership soda is my secret ingredient. It offers baked items a bit of elevate. The tiny air bubbles develop within the batter whereas baking and produce an extra-light texture whereas protecting the batter from drying out!
- coconut cream is the bottom for the chocolate ganache topping.
- chocolate chips makes the ganache so wealthy!
💡 Ideas
- You need to use some other fizzy drink as a substitute of membership soda – simply keep away from something too strongly flavored.
- Fill the cupcake liner 2/3 to three/4 full. Keep away from including an excessive amount of batter to your liners, or the muffins will overflow and trigger a large number.
- You can too use an ice cream scoop for scooping the batter into the muffin tins.
- Drizzle some espresso or sugar water combine on the cupcakes earlier than frosting to assist moisten them.
- Flip these into Mexican chocolate cupcakes by including 1 teaspoon cinnamon and 1/4 teaspoon chili powder to the batter.
Tips on how to make Gluten-Free Chocolate Cupcakes
In a bowl, mix all of the dry elements till nicely combined. Press and blend to interrupt any almond flour and/or starch lumps, in order that the combination is homogenous.
Add the oil, vanilla extract, milk, and membership soda, or some other carbonated drink you’re utilizing, and blend in. The batter needs to be a bit of thicker than pancake batter. Combine it calmly and let it sit for half a minute after which combine it once more. If the batter is thick, fold in 2-3 tsp extra membership soda.
Line your common or mini muffin pan, and preheat the oven to 350° F. Drop the batter into the muffin pan, filling up 3/4 of every of the muffin liners.
Bake 16-19 minutes for regular-sized cupcakes or 11 to 12 minutes for mini cupcakes. Test withs for mini cupcakes. Test with a toothpick on the heart, then take away from the oven. Let the cupcakes cool within the pan for ten minutes, then take away from the pan. Cowl with a kitchen towel to them cool utterly earlier than frosting.
In the meantime, make the frosting. Soften the coconut cream in a skillet over medium warmth.
Combine within the sugar, then add the chocolate chips and change off the warmth.
Whisk till the chocolate melts. Then, refrigerate the combination. Test after 30 minutes if it’s stiff sufficient for piping, or proceed to relax till desired consistency of the frosting.
Then unfold or pipe as wanted.
Often Requested Questions
These vegan chocolate chip cupcakes are naturally gluten-free, grain-free, and soy-free.
You may flip these vegan chocolate cupcakes into muffins by including some chopped nuts or chocolate chips within the batter in addition to on high of the batter earlier than baking. This can be a delicate batter, so for those who add an excessive amount of topping, it can have a tendency to not rise as a lot.
