Gluten-Free Chocolate Cupcakes

Name: Gluten-Free Chocolate Cupcakes
Prep time: 25 min
Cook time: 21 min
Total time: 45 min
Yield: 12 serving
Ingredients: 1 cup Bob’s Red Mill 1-1 Gluten-Free Flour; ⅓ cup + 2 Tbsp granulated sugar; ¼ cup + 2 tbsp cocoa powder; ¾ tsp baking powder; ¾ tsp baking soda; ½ tsp salt; 1 egg; 1 tbsp vanilla; ¼ cup vegetable oil; ½ cup + 2 tbsp almond milk; ¼ cup hot water; 2 ½ - 3 cups fresh strawberries; 1 ½ tsp lemon juice; 2 tbsp granulated sugar; 1 tbsp corn starch; ¾ cup + 2 tbsp earth balance butter; ¾ cup dark chocolate; 2 cups icing sugar; ⅔ cup cocoa powder; 1 tbsp vanilla; 1 cup sour cream; 4 - 5 strawberries to garnish

User Reviews

0.0

0 reviews

Unrated

Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings
12
Calories
395 kcal
Cuisine
International, Vegan

Gluten-Free Chocolate Cupcakes

Ulric Berry

Report

Gluten-free chocolate cupcakes with a delicious strawberry surprise in the middle. This spin on a classic recipe will be a crow pleaser at your next birthday party.

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

For the cupcakes:

1 cup Bob’s Red Mill 1-1 Gluten-Free Flour
⅓ cup + 2 Tbsp granulated sugar
¼ cup + 2 tbsp cocoa powder
¾ tsp baking powder
¾ tsp baking soda
½ tsp salt
1 egg
1 tbsp vanilla
¼ cup vegetable oil
½ cup + 2 tbsp almond milk
¼ cup hot water

For the Chocolate Filling:

2 ½ - 3 cups fresh strawberries quartered
1 ½ tsp lemon juice
2 tbsp granulated sugar
1 tbsp corn starch

For the Frosting:

¾ cup + 2 tbsp earth balance butter
¾ cup dark chocolate
2 cups icing sugar
⅔ cup cocoa powder
1 tbsp vanilla
1 cup sour cream
4 - 5 strawberries to garnish

Add to Shopping List

Instructions

Preheat the oven to 350F and prepare a cupcake tin with 12 liners.

In a kettle or a pot, boil 1 cup of water.

In a large bowl, add the flour, sugar, baking powder, baking soda, and salt. Sift in the cocoa powder to remove lumps. Using a whisk, combine the dry ingredients until uniform.
In a medium-size bowl, whisk together the eggs, oil, almond milk, and vanilla until combined.
Add the wet ingredients to the large bowl, and using a hand mixer, whisk the ingredients together on medium speed for 20 - 30 seconds.
Scrape the edges with a spatula, then measure out ½ cup of hot water. Pour this into the large bowl.
On medium speed, mix the batter for 1 ½ - 2 minutes until uniform. Do not overmix.

Scoop the batter evenly into the prepared cupcake tin.

Bake for 20 - 22 minutes. Remove from the pan immediately and allow to cool on a wire rack.
To prepare the filling, cut off the tops and quarter all of the strawberries.
In a medium-sized pot, add the strawberries and lemon juice, and bring over medium-high heat. Cook this for 3 - 4 minutes, until slightly soft.
In a small dish combine the granulated sugar and cornstarch. Whisk together.
Add the sugar + cornstarch mixture to the strawberries and stir together.
While stirring, allow the mixture to cook for 2 minutes until it bubbles and you notice it thicken.
Transfer to a medium-sized dish and set it in the refrigerator to cool completely.
For the chocolate frosting, combine earth balance and chopped dark chocolate in a small bowl. Melt this in the microwave and mix to combine. After, transfer to a large bowl.
Sift the cocoa powder + icing sugar over the top of the chocolate mixture and add the vanilla.
Whisk together thoroughly with a hand mixer on medium speed. The mix will appear dull and grainy.
Add in the sour cream and continue to mix until shiny and smooth.
To assemble, once completely cooled, use a small knife to cut a ¾ - 1-inch sized circle on the top of each cupcake. Scoop out the cut-out cupcake portion, and a bit underneath to reach approximately 1 inch in depth.
Add a tablespoon of the strawberry filling into the created well-the filling will go taller than the actual cupcake height.

Next, prepare a piping bag with a large star tip, and fill ⅔ full of chocolate frosting.

To pipe, hover the end of the star tip 1 cm over top of the cupcake- besides the strawberry filling. Firmly squeeze the bag until icing comes out and touches the base. Continue to squeeze and move your hand in a circular motion around the filling while gradually layering the icing over the top of the filling. Once you have covered all of the fillings and reached the center, lightly press down and flick your wrist to create a peak. Repeat this for all of the cupcakes.
Garnish your cupcakes with sliced strawberries! Enjoy!!!

Notes

Melt some extra chocolate and drizzle onto your cupcake before adding the strawberry garnish!
Melt some extra chocolate and drizzle onto your cupcake before adding the strawberry garnish!
Use your favorite plant-based milk to make it nut-free!
Use your favorite plant-based milk to make it nut-free!
Swap strawberries for any other berry of your choice or omit the filling for a classic chocolate cupcake!!!
Swap strawberries for any other berry of your choice or omit the filling for a classic chocolate cupcake!!!
This recipe is great for parties- you can even make this into a 2 layer 8-inch cake! Monitor baking time-testing with a toothpick for doneness.
This recipe is great for parties- you can even make this into a 2 layer 8-inch cake! Monitor baking time-testing with a toothpick for doneness.
Swap all vegan butter, milk, and sour cream with your favorite dairy options!
Swap all vegan butter, milk, and sour cream with your favorite dairy options!
Store cupcakes in the fridge in an airtight container for 3 - 4 days or in the freezer for 1 month. From freezing, allow the cupcakes to completely come to room temperature before serving- remember that the strawberry filling has to thaw.
Store cupcakes in the fridge in an airtight container for 3 - 4 days or in the freezer for 1 month. From freezing, allow the cupcakes to completely come to room temperature before serving- remember that the strawberry filling has to thaw.

Nutrition Information

Show Details

Serving 12 Calories 395kcal (20%) Carbohydrates 38.2g (13%) Protein 3.4g (7%) Fat 25.2g (39%) Saturated Fat 14.5g (73%) Polyunsaturated Fat 0.7g Cholesterol 46mg (15%) Sodium 210.5mg (9%) Fiber 2.9g (12%) Sugar 29.5g (59%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 395 kcal

% Daily Value*

Serving	12
Calories	395kcal	20%
Carbohydrates	38.2g	13%
Protein	3.4g	7%
Fat	25.2g	39%
Saturated Fat	14.5g	73%
Polyunsaturated Fat	0.7g	4%
Cholesterol	46mg	15%
Sodium	210.5mg	9%
Fiber	2.9g	12%
Sugar	29.5g	59%