Gluten-free Chocolate Cupcakes (vegan option) - Texanerin Baking

Gluten-free Chocolate Cupcakes (vegan option) - Texanerin Baking

from texanerin.com
15 min

Ingredients

  • 2 cupsgranulated sugar or raw sugar, coconut sugar, or 1 cup (320 grams) honey for a non-vegan version
  • 1 ¾ cupsbob's red mill gluten-free 1-to-1 baking flour
  • ¾ cupdutch-process cocoa powder regular cocoa powder works, too, i just prefer the darker taste of dutch-process
  • 1 ½ teaspoonsbaking powder
  • 1 ½ teaspoonsbaking soda
  • 1 teaspoonsalt
  • 2 largeeggs 50 grams each out of shell; or 2 chia eggs for vegan, see notes
  • 1 cupmilk of choice make sure to use df / vegan milk if desired, see notes
  • ½ cupolive oil or any other neutral-tasting vegetable oil
  • 2 teaspoonsvanilla extract
  • 1 cupboiling water see notes
  • 16 ouncescream cheese softened
  • ½ cupbutter softened
  • 1 ½ teaspoonsvanilla extract
  • ⅝ cupdutch-process cocoa powder regular cocoa powder also works
  • salt
  • ½ tablespoonmilk
  • 2 cupspowdered sugar

Directions

  1. 1

    Preheat your oven to 350 °F (175 °C). Line 2 muffin pans with 24 liners.

  2. 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. 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. 4

    Fill each liner just a little more than halfway full.

  5. 5

    Bake for 18 minutes or until a toothpick comes out with some moist crumbs, but no liquid.

  6. 6

    Let cool for 5 minutes in the pans, and then turn out onto a rack to cool. Let cool completely before frosting.

  7. 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. 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. 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. 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.