Gluten Free Chocolate Cupcakes | Moist, Chocolatey, and Vegan


You’d by no means guess Gluten Free Chocolate Cupcakes aren’t the “actual factor”. Moist and chocolatey, these gluten free and vegan cupcakes are the perfect, thanks to at least one particular ingredient!

gluten free chocolate cupcakes on a plate

I prefer to play a enjoyable sport anytime I serve Gluten Free Chocolate Cupcakes the place I pressure whomever is consuming one to try to guess the key ingredient instantly after taking their first chunk — fudgy chocolate frosting mustache and all. It’s actually enjoyable.

To this present day, not one particular person has guessed that what makes these gluten free cupcakes exceptionally moist and tender, and vegan too, is canned pumpkin.

No egg nor butter substitutes wanted — only a trusty cup of normal ol’ canned pumpkin. YES!

These ultra-chocolatey gluten-free cupcakes will instantly develop into your new favourite allergy-friendly baking recipe. No one would ever guess they’re not solely gluten free, however vegan too!

vegan gluten free chocolate cupcakes on a cooling rack

Selfmade Vegan + Gluten Free Chocolate Cupcakes

Between my daughter’s egg and dairy allergy symptoms, and my Celiac Illness, the necessity for a vegan + gluten free chocolate cupcake recipe is actual, and these cupcakes aren’t simply good for being allergy-friendly — they’re objectively scrumptious. And the feel! My meals photographer messaged me to say they’re higher than the non-gluten free cupcakes she’s made.

Once I let you know I audibly gasped!

I additionally love that these do-it-yourself cupcakes freeze properly so I can pull one out and frost it anytime my daughter has a celebration to attend, for instance. There was a close-by bakery with a day by day vegan cupcake taste we’d choose up anytime she wanted one, nevertheless it closed down just lately. Moreover, the cupcakes had been costly, the feel wasn’t nice, and the flavour wasn’t often one thing a younger little one would leap up and down for, like Lemon Blueberry.

Gluten Free Chocolate Cupcakes studded with chocolate chips and flourished with fudgy frosting and sprinkles although? A success with youngsters and adults alike!

Components Wanted

These chocolatey cupcakes are made with a handful of on a regular basis substances. Right here’s what you’ll want:

  • Plant-based milk: search for plant milk — almond milk, soy milk, oat milk, and so forth. — and not using a ton of added gums for gluten free cupcakes which are mild and fluffy but moist and tender. See my high ideas beneath for extra on this.
  • Distilled vinegar: added to the plant milk creates do-it-yourself vegan buttermilk to offer the cupcakes a pleasant rise and moist texture.
  • Gluten free flour mix: I examined this recipe with Bob’s Purple Mill Gluten Free 1-to-1 Baking Flour. Should you use a special mix, guarantee it already incorporates a binder corresponding to xanthan gum.
  • Unsweetened cocoa powder: gives a deep and decadent chocolate taste.
  • Baking powder + baking soda: reacts with the vegan buttermilk to offer our gluten free cupcakes a good looking, excessive rise.
  • Salt: balances out the flavors.
  • Granulated sugar: for sweetness.
  • Pumpkin puree: is the MVP of this recipe as a result of it eliminates the necessity for eggs and a considerable amount of fats. That is the ingredient no one can ever pick!
  • Vegetable oil: you should use any impartial tasting oil like canola oil or avocado oil.
  • Vanilla extract: a beneficiant splash compliments the chocolate.
  • Chocolate chips: actually pumps up the chocolate taste! I like to recommend Get pleasure from Life Darkish Chocolate Morsels, however you should use your favourite GF/vegan semi-sweet chocolate chips or darkish chocolate chips.

Cupcake Toppers

  • Frosting: anytime I am going do-it-yourself with the cupcakes, I take assist on the subject of the frosting. See beneath for my favourite solution to give store-bought frosting the feel of do-it-yourself buttercream frosting. I like Pillsbury Chocolate Fudge Frosting which is GF and vegan.
  • Sprinkles: what are cupcakes with out sprinkles?! Whereas many store-bought sprinkles don’t comprise gluten, so much are manufactured on shared strains with merchandise containing wheat. So, be sure you test labels earlier than including to your cupcakes. I like Supernatural (these pictures present their chocolate jimmies), Sweetapolita,  Watkins, and Kate’s Protected and Candy for gluten free + vegan sprinkle choices.

a gluten free cupcake sliced in half

High Suggestions for the Greatest Gluten Free Chocolate Cupcakes

I’ve made these cupcakes sufficient occasions to build up just a few ideas for making them completely PERFECT.

  1. Plan forward. Don’t even assume about consuming these cupcakes the day they’re baked. In my expertise with gluten-free baking over the previous 10+ years, GF baked items like bars, cupcakes, and muffins, particularly, profit from a day of relaxation after baking. They concurrently develop into extra sturdy but in addition soften. So, bake, cool, then frost the cupcakes, however don’t plan on digging in till the following day.
  2. Pumpkin puree. Make sure you use 100% pure pumpkin puree vs pumpkin pie filling, which comes sweetened and spiced with cinnamon, nutmeg, cloves, and so forth. I like Libby model canned pumpkin puree. I promise you can’t style pumpkin within the closing cupcakes.
  3. Be careful for gums. I’ve observed the quantity of gums (gellan gum, locust bean gum, and so forth) within the plant milk can have an effect on the general texture of the cupcakes, making them heavy and properly, gummy! I’ve landed on Silk unsweetened soy milk as my favourite vegan milk to craft these cupcakes.

Retailer Purchased Frosting Hack

After we first began our gluten free + vegan baking adventures, I used to be shocked but delighted to seek out that a lot of the tub frostings on the grocery retailer are each GF and vegan — even some cream cheese “flavored” frostings!

Make sure you at all times test labels at your grocery retailer, however I really like Pillsbury Chocolate Fudge Frosting for topping these chocolate cupcakes with. Right here’s how I remodel the frosting from thick and dense straight out of the bathtub, to mild, whippy, and almost an identical in texture to do-it-yourself buttercream:

  1. Scoop: Scoop the frosting into the bowl of your electrical stand mixer fitted with the whisk attachment, or to a big glass mixing bowl if utilizing a handheld mixer with whisk-style beaters.
  2. Whip: Whip the frosting on excessive for 3-4 minutes or till the feel is mild and ethereal. In my expertise the amount of the frosting doesn’t change (I assume it’s because store-bought frosting have stabilizers to stop the frosting from shrinking/sinking within the tub) — it’s simply the feel that transforms.
  3. Frost: I’m telling you — no one would ever guess it’s not do-it-yourself frosting once they chunk in!

whipping store bought frosting

Learn how to Retailer and Freeze

  • Learn how to retailer: place the cooled plain or frosted cupcakes into an hermetic container with a lid. Retailer on the counter for 3 days, or as much as 7 days within the fridge.
  • Learn how to freeze: cool the unfrosted cupcakes fully then place inside a gallon Ziplock freezer bag, take away the air, then freeze flat for as much as 3 months. Thaw within the fridge or on the counter then frost.

Alrighty, able to dive into these irresistible chocolate bombs?

gluten free chocolate cupcakes with chocolate chips and frosting sliced in half

Learn how to Make Gluten Free Chocolate Cupcakes

Step 1: Make vegan buttermilk.

To a glass measuring cup or bowl, mix plant-based milk and distilled vinegar then stir to mix. Let the combination sit for 10 minutes then — voila — do-it-yourself vegan buttermilk!

Tip: in my expertise making vegan buttermilk with completely different plant-based milks (almond, soy, and so forth.), typically the milk will look barely curdled on the finish of the ten minutes, whereas different milks will look unchanged.

homemade vegan buttermilk in a glass jar

Step 2: Mix the dry substances.

Whereas the vegan buttermilk does its factor, mix the dry substances. To a medium-size mixing bowl add the gluten free flour mix, cocoa powder, baking soda, baking powder, and salt then whisk to mix and put aside.

cocoa powder and gluten free flour in a mixing bowl

Step 3: Mix the moist substances.

To a big mixing bowl add granulated sugar, vegetable oil, vanilla extract, pumpkin puree, and the ready vegan buttermilk then whisk to mix.

wet ingredients for gluten free cupcakes in a bowl

Step 4: Mix the moist and dry substances.

Add the dry substances to the moist substances in 2 batches, whisking till clean between additions, then stir in vegan/GF chocolate chips. These are Get pleasure from Life darkish chocolate morsels.

batter for gluten free chocolate cupcakes in a mixing bowl

Step 5: Bake, cool, then frost the cupcakes.

Scoop 1/4 cup batter into every cup of a muffin pan lined with paper or silicone cupcake liners then bake for 23-25 minutes in a 350 diploma oven, or till a toothpick inserted into the middle comes out clear — don’t underbake.

Let the cupcakes sit within the cupcake tins for 10 minutes earlier than transferring to a cooling rack to chill fully. As soon as cool, frost then add sprinkles however once more, HOLD OFF on having fun with till the following day — your persistence might be rewarded!

I hope you like each crumb of those extremely chocolatey cupcakes that may make residing and consuming gluten free and vegan a bit of bit simpler — and extra scrumptious! Get pleasure from!

a vegan gluten free chocolate cupcake sliced in half

Extra Chocolatey Gluten Free Dessert Recipes

Gluten Free Chocolate Cupcakes (Vegan)

Description

You’d by no means guess Gluten Free Chocolate Cupcakes aren’t the “actual factor”. Moist and chocolatey, these gluten free and vegan cupcakes are the perfect, due to this particular ingredient!

Components

  • 1-1/2 cups plant-based milk, see notes
  • 2 teaspoons distilled vinegar
  • 1-3/4 cup gluten free flour baking mix WITH binder (see notes)
  • 2/3 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1-1/2 cups granulated sugar
  • 1 cup pure pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable or canola oil
  • 2 teaspoons vanilla extract
  • 1-1/2 cups GF+vegan chocolate chips, I like Get pleasure from Life Darkish Chocolate Morsels
  • 2, 16oz containers ready frosting, I like Pillsbury Chocolate Fudge frosting
  • gluten free sprinkles, non-obligatory

Instructions

  1. Preheat the oven to 350 levels then line 2, 12 cup muffin tins with liners and put aside.
  2. Add the plant milk to a glass measuring cup then add the vinegar and stir to mix. Let the combination sit for 10 minutes.
  3. In the meantime, to a medium-size mixing bowl add the gluten free flour mix, cocoa powder, baking soda, baking powder, and salt then whisk to mix and put aside.
  4. To a big mixing bowl add the sugar, pumpkin puree, oil, vanilla extract, and milk and vinegar combination then whisk to mix.
    Add half the dry substances to the moist substances then whisk till mixed. Add the remaining dry substances then whisk till clean and mixed. Add the chocolate chips then stir with a spatula till mixed.
  5. Scoop 1/4 cup batter into every lined muffin cup then bake for 23-25 minutes, or till a toothpick inserted into the middle of the cupcakes comes out clear, rotating the pans 180 levels and buying and selling baking racks midway by way of. Let the cupcakes cool within the tins for 10 minutes earlier than eradicating to a cooling rack to chill fully.
  6. As soon as fully cool, frost the cupcakes with frosting and sprinkles then serve. Tip: flip a bathtub of store-bought icing into buttercream-style frosting by scooping it into the bowl of an electrical stand mixer fitted with the whisk attachment, or a big glass bowl if utilizing a hand-held mixer fitted with the whisk attachments. Whip the icing on excessive velocity for 3-4 minutes or till it’s gentle and fluffy. Notice: the amount of the icing is not going to enhance / change — simply the feel.
  7. To retailer: place the plain or frosted cupcakes into an hermetic container with a lid. Retailer on the counter for 3 days, or as much as 7 days within the fridge.
  8. To freeze: cool the unfrosted cupcakes fully then place inside a gallon Ziplock freezer bag, take away the air, and freeze flat. Thaw within the fridge or counter then frost.

Notes

  • Plan forward! For one of the best outcomes, don’t plan on consuming these gluten free cupcakes the day they’re made — the feel and stability of the cupcake is greatest beginning on day 2!
  • For mild and fluffy cupcakes, search for plant-based milk with the fewest quantity of gums within the ingredient record. I like Silk unsweetened soy milk for this recipe.
  • I examined this recipe utilizing Bob’s Purple Mill Gluten Free 1-to-1 Baking Flour – your outcomes could differ if utilizing a special GF flour mix. Ensure that no matter mix you employ already has a binder corresponding to xanthan gum within the combine.

This recipe is courtesy of Iowa Lady Eats, http://iowagirleats.com.

photo collage of vegan gluten free chocolate cupcakes

Images by Ashley McLaughlin

Leave a Reply

Your email address will not be published. Required fields are marked *