Gluten-Free Chocolate Cupcakes
User Reviews
5
Gluten-Free Chocolate Cupcakes
Description
The Gluten-Free Chocolate Cupcakes blend several gluten-free flours including almond flour and potato starch with cocoa for chocolate flavor and leavening to provide rise. Wet ingredients like neutral oil, vanilla, non-dairy milk, and carbonated club soda make the batter moist and light. Baking these at 350°F in lined muffin pans yields cupcakes with a soft crumb and balanced chocolate taste.
The batter is gently mixed without overworking to maintain tenderness. Cooling before frosting is important to prevent melting of the ganache. The frosting uses coconut cream sweetened lightly with sugar and melted chocolate chips to create a dairy-free, rich topping that complements the cupcakes' flavor.
You can add mix-ins like chocolate chips or chopped nuts folded into the batter or sprinkled on top for variation. These cupcakes suit those avoiding gluten and grains but still desiring traditional chocolate cupcake flavors and moist texture.
Store unfrosted cupcakes refrigerated for up to five days. This recipe is naturally vegan and soy-free when non-dairy alternatives are used. The texture is delicate; heavy toppings may affect rising.
Ingredients
Dry Ingredients
- 1 cup almond flour Super Fine
- 1/3 cup potato starch
- 1/4 cup cocoa powder
- 1/4 cup sugar
- 1 1/2 tsp baking powder
- 1/4 cup oat flour optional
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 teaspoon vanilla extract optional
- 1.5 tablespoon neutral cooking oil generic cooking oil
- 1 tablespoon non-dairy milk or non dairy yogurt
- 1/2 cup club soda or similar fizzy drink.
- frosting to add to the batter, or
- chocolate chips to add to the batter, or
Chocolate Ganache Frosting
- 1/2 cup coconut cream
- 2 to 3 tablespoons sugar
- 1 cup chocolate chips
Instructions
Make the chocolate cupcakes
- In a bowl, combine all the dry ingredients until well mixed. Press and mix to break any almond flour and/or starch lumps, so that the mixture is homogenous.
- Add the oil, vanilla extract, milk, and club soda, or any other carbonated drink you're using, and mix in. The batter should be a little thicker than pancake batter. Mix it lightly and let it sit for half a minute and then mix lightly. If the batter is thick, fold in 2-3 tsp more club soda.
- Line your regular or mini muffin pan, and preheat the oven to 350 deg F. Drop the batter into the muffin pan, filling up 3/4 of each of the muffin liners.
- Bake 16-19 minutes for regular-sized cupcakes or 11 to 12 minutes for mini cupcakes. Check with a toothpick at the center, then remove from the oven. Let the cupcakes cool in the pan for ten minutes, then remove from the pan. Cover with a kitchen towel to cool completely before frosting. For extra moisture, mix 1 tablespoon sugar in 2 -3 tablespoons warm water . drizzle that some coffee on the cupcakes esp for larger cupcakes
Meanwhile, make the chocolate ganache frosting.
- Melt the coconut cream in a skillet over medium heat. Mix in the sugar, then add the chocolate chips and switch off the heat. Whisk until the chocolate melts. Then, refrigerate the mixture. Check after 30 mins if it’s stiff enough for piping, or continue to chill until desired consistency of the frosting. Then spread or pipe as needed.
Notes
- Adding chopped nuts or chocolate chips to the batter or on top creates muffin-style variations but may reduce the rise if used excessively.
- Store cupcakes without frosting in a covered container refrigerated for up to five days.
- These cupcakes are naturally gluten-free, grain-free, and soy-free when made as directed with non-dairy ingredients.
- The batter is delicate, so avoid heavy mix-ins that can hinder rising.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 95mg | 4% |
| Potassium | 132mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 24g | 48% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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