Gluten-free Chocolate Cupcakes (vegan option) - Texanerin Baking
Ingredients
- 2 cgranulated sugar or raw sugar
coconut sugar, or 1 cup honey for a non-vegan version, 320 grams
- 1 ¾ cbob's red mill gluten-free 1-to-1 baking flour
- ¾ cdutch-process cocoa powder regular cocoa powder works
too, i just prefer the darker taste of dutch-process
- 1 ½ tspbaking powder
- 1 ½ tspbaking soda
- 1 tspsalt
- 2 largeeggs 50 grams each out of shell; or 2 chia eggs for vegan
see notes
- 1 cmilk of choice make sure to use df / vegan milk if desired
see notes
- ½ colive oil or any other neutral-tasting vegetable oil
- 2 tspvanilla extract
- 1 cboiling water see notes
- 16 ozcream cheese softened
- ½ cbutter softened
- 1 ½ tspvanilla extract
- ⅝ cdutch-process cocoa powder regular cocoa powder also works
- salt
- ½ tbspmilk
- 2 cpowdered sugar
Directions
- 1
Preheat your oven to 350 °F (175 °C). Line 2 muffin pans with 24 liners.
- 2
In a large bowl, stir together the sugar (if using honey, don’t add it yet), flour, cocoa, baking powder, baking soda and salt.
- 3
Add eggs, milk, honey (if using), olive oil and vanilla. Mix until combined and then stir in the boiling water. The batter will be almost as thin as water.
- 4
Fill each liner just a little more than halfway full.
- 5
Bake for 18 minutes or until a toothpick comes out with some moist crumbs, but no liquid.
- 6
Let cool for 5 minutes in the pans, and then turn out onto a rack to cool. Let cool completely before frosting.
- 7
In a medium mixing bowl, beat the cream cheese and butter together with an electric hand mixer at medium speed until well combined. It's okay if it looks a little crumbly. Add the vanilla, cocoa powder, salt and 1/2 tablespoon of milk and beat until well combined. If the mixture is very thick now, add the other 1/2 tablespoon of remaining milk.
- 8
Gradually beat in the powdered sugar until totally combined. Frost the cupcakes with 2 1/2 tablespoons of frosting per cupcake. Refrigerate frosted cupcakes in an airtight container for up to 4 days. Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days.
- 9
If making the first option in the notes(the chocolate fudge frosting), this yields about 1 cup of frosting, which is enough for a thin smear of frosting - about 2 teaspoons. If you want a tablespoon of frosting for each cupcake, then do 1.5x the recipe. For 2 tablespoons (which I think is a lot as that frosting is very rich, then do 3x the recipe).
- 10
If making the second recipe in the notes, it yields 2 cups of frosting, which is enough for 4 teaspoons of frosting per cupcake. I think that's just the right amount.
Gluten-free Chocolate Cupcakes (vegan option) - Texanerin Baking
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About this Recipe
Dreaming of rich, fudgy chocolate cupcakes that everyone can enjoy, regardless of dietary needs? These Gluten-free Chocolate Cupcakes offer a delightful solution, complete with a vegan option for the cupcake base, ensuring no one misses out on a classic treat.
What makes these cupcakes truly special is their thoughtful design and flexibility. They utilize specific gluten-free flour for optimal texture, while also providing a clear path to a delicious vegan version of the cake itself. This recipe combines the deep flavor of Dutch-process cocoa with common pantry staples, resulting in a reliable and customizable chocolate indulgence.
Expect a deeply satisfying chocolate flavor, intensified by the use of Dutch-process cocoa powder, which lends a rich, dark hue and a less acidic taste compared to regular cocoa. The cupcakes themselves are designed to be moist and tender, a testament to the careful balance of ingredients. For those enjoying the traditional version, they are crowned with a luscious cream cheese frosting, a perfect complement to the intense chocolate. The vegan option focuses on the cupcake base, allowing you to adapt the frosting to your preferences if desired, while still delivering an incredible chocolate experience.
Customization & Variations
This recipe offers excellent flexibility to suit various dietary needs and preferences. For the sweetener, you can choose between granulated sugar, raw sugar, coconut sugar, or opt for honey if you're making the non-vegan version. To make the cupcakes vegan, simply use chia eggs instead of large eggs and ensure your milk of choice is dairy-free. While olive oil is suggested, any other neutral-tasting vegetable oil will work just as well. Feel free to use regular cocoa powder if Dutch-process isn't on hand; you'll still get a wonderful chocolate flavor, just with a slightly different color and acidity profile.
These versatile cupcakes are perfect for any occasion, from birthday parties and holiday gatherings to a simple weeknight treat. They make an impressive dessert and are sure to be a crowd-pleaser.