Gluten-Free Chocolate Cupcakes
User Reviews
5.0
33 reviews
Excellent
Gluten-Free Chocolate Cupcakes
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These rich and moist gluten-free chocolate cupcakes are so easy to make and topped with a smooth dairy-free chocolate frosting. They're so good it's impossible to tell they're gluten-free!
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Ingredients
Chocolate Cupcakes:
- ½ cup oat milk
- 1 tablespoon fresh lemon juice
- ¾ cup gluten-free 1-to-1 baking flour spooned and leveled
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs room temperature
- ⅔ cup granulated sugar
- ⅓ cup coconut sugar
- ⅓ cup melted coconut oil
- 2 teaspoon pure vanilla extract
Frosting
- 1 batch dairy-free chocolate frosting
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Instructions
- Preheat oven to 350°F and line a cupcake tin with 12 liners.
- Mix the oat milk and lemon juice together and let it sit for at least 5 minutes.
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Make sure all the clumps are removed, and then set it to the side.
- In another medium bowl, whisk together the oat milk mixture, eggs, granulated sugar, coconut sugar, coconut oil, and vanilla until combined.
- To guarantee the smoothest batter, I recommend sifting the dry ingredients into the wet ones. Add the dry ingredients to the wet ingredients and whisk just until JUST combined. Do not overmix.
- Fill each cup with batter until about ½ to ⅔ full. Do not overfill or the cupcakes will spill over the edges.
- Bake 18 - 22 minutes, or until a toothpick comes out clean. I baked mine for 20 minutes.
- Make Frosting: Meanwhile, make 1 batch of dairy-free chocolate frosting.
- Let cupcakes cool for 5 minutes in the pan then transfer to a rack to cool completely to room temperature before frosting. Top with chocolate or colored sprinkles, if desired, and store in leftovers in the fridge for up to 5 days.
Notes
- Lemon: You can use apple cider or white vinegar too.
- Oat Milk: You can use almond milk, cashew milk, or 2% cow's milk.
- Coconut Sugar: You can substitute with light brown sugar.
- Coconut Oil: You can substitute with melted vegan butter or melted regular butter.
- Sift Cocoa Powder for a Smooth Batter: Sift the cocoa powder into the dry ingredients to achieve a velvety batter. Cocoa powder has a tendency to form clumps, and sifting ensures the removal of any lumps, resulting in a consistently smooth and delightful cupcake texture.
- Room Temperature Ingredients: Use room temperature oat milk and eggs to prevent longer baking times and potential flattening or sinking. Cold ingredients straight from the fridge can affect the cupcakes’ texture.
- Storing: For best results, store leftovers in airtight containers in the refrigerator for up to 3 days or for 1 day at room temperature. If storing in the fridge, let the cupcakes come to room temperature for 10 – 20 minutes before enjoying.
- Freezing: You can free unfrosted cupcakes for up to 2 months. Just let them cool to room temperature, then store them in a freezer-safe bag. When you are ready to enjoy, thaw overnight in the refrigerator and bring to room temperature before frosting and enjoying!
Nutrition Information
Show Details
Calories
311kcal
(16%)
Carbohydrates
32g
(11%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Monounsaturated Fat
1g
Cholesterol
22mg
(7%)
Sodium
125mg
(5%)
Potassium
72mg
(2%)
Fiber
2g
(8%)
Sugar
37g
(74%)
Vitamin A
60IU
(1%)
Vitamin C
0.5mg
(1%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 22mg | 7% |
| Sodium | 125mg | 5% |
| Potassium | 72mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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