Gluten-Free Chocolate Cupcakes

vegan gluten-free chocolate cupcake after frosting

5 from 6 votes

Gluten-Free Chocolate Cupcakes

These easy gluten-free chocolate cupcakes are light and fluffy yet rich and chocolatey. They're perfect for birthday parties or bridal showers. No one will guess that they're gluten-free!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, brunch

Cuisine: American

Keyword: gluten free chocolate cupcakes, gluten free vegan chocolate cupcakes

Servings:

Author: Vegan Richa

Ingredients

Dry Ingredients

1 cup super fine almond flour
1/3 cup potato starch
1/4 cup cocoa powder
1/4 cup sugar
1 1/2 tsp baking powder
1/4 cup oat flour optional
1/4 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1/2 teaspoon vanilla extract optional
1.5 tablespoon oil
1 tablespoon non dairy milk or non dairy yogurt
1/2 cup club soda or similar fizzy drink.
frosting or chocolate chips to add to the batter

Chocolate Ganache Frosting

1/2 cup coconut cream
2 to 3 tablespoons sugar
1 cup chocolate chips

US Customary - Metric

Instructions

Make the chocolate cupcakes

In a bowl, combine all the dry ingredients until well mixed. Press and mix to break any almond flour and/or starch lumps, so that the mixture is homogenous.
Add the oil, vanilla extract, milk, and club soda, or any other carbonated drink you're using, and mix in. The batter should be a little thicker than pancake batter. Mix it lightly and let it sit for half a minute and then mix lightly. If the batter is thick, fold in 2-3 tsp more club soda.
Line your regular or mini muffin pan, and preheat the oven to 350 deg F. Drop the batter into the muffin pan, filling up 3/4 of each of the muffin liners.
Bake 16-19 minutes for regular-sized cupcakes or 11 to 12 minutes for mini cupcakes. Check with a toothpick at the center, then remove from the oven. Let the cupcakes cool in the pan for ten minutes, then remove from the pan. Cover with a kitchen towel to cool completely before frosting. For extra moisture, mix 1 tablespoon sugar in 2 -3 tablespoons warm water . drizzle that some coffee on the cupcakes esp for larger cupcakes

Meanwhile, make the chocolate ganache frosting.

Melt the coconut cream in a skillet over medium heat. Mix in the sugar, then add the chocolate chips and switch off the heat. Whisk until the chocolate melts. Then, refrigerate the mixture. Check after 30 mins if it’s stiff enough for piping, or continue to chill until desired consistency of the frosting. Then spread or pipe as needed.

Video

Notes

You can also make the cupcakes into muffins by adding in some chopped nuts or chocolate chips in the batter as well as on top of the of the batter before baking. This is a delicate batter, so if you add too much topping, it will tend not to rise as much.

Store in a covered container. Cupcakes without frosting can be refrigerated for up to 5 days.

These vegan chocolate chip cupcakes are naturally gluten-free, grain-free, and soy-free.

Nutritional information is for the chocolate cupcakes with the ganache frosting and no mix-ins.

Nutrition

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