Gluten-Free Chocolate Cupcakes
User Reviews
5
Gluten-Free Chocolate Cupcakes
Description
The Gluten-Free Chocolate Cupcakes recipe combines gluten-free all-purpose flour with cocoa powder and sugars to create a rich chocolate base. Using oat milk mixed with lemon juice simulates buttermilk acidity, helping the cupcakes rise and become tender. Eggs and melted coconut oil bind the batter, while vanilla adds aroma. The dry ingredients are mixed carefully with wet to avoid overmixing and ensure a smooth batter. After baking to a moist, slightly dense texture, cooling the cupcakes before frosting prevents melting and retains texture. The accompanying dairy-free chocolate frosting complements the cupcakes for a finished dessert.
The texture is soft and moist thanks to the coconut oil and the acidic oat milk mixture, while the cocoa powder provides the chocolate depth. The use of coconut sugar alongside granulated sugar adds a subtle caramel note without overpowering the cocoa. Baking around 20 minutes ensures they are fully cooked but remain tender inside.
This recipe is suitable when you want classic chocolate cupcakes free of gluten and dairy elements, useful for accommodating dietary restrictions. The cupcakes can be served as a sweet dessert for gatherings or everyday treats.
Tips include using room temperature ingredients to maintain proper batter consistency and prevent sinking or flat cupcakes. Sifting cocoa powder into the dry mix eliminates clumps, producing a smooth batter. Leftovers keep best refrigerated in an airtight container for a few days and can be frozen unfrosted for longer storage.
Ingredients
Chocolate Cupcakes:
- ½ cup oat milk
- 1 tablespoon lemon juice fresh
- ¾ cup all-purpose flour spooned and leveled, gluten-free 1-to-1 baking flour
- ½ cup cocoa powder unsweetened
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 egg room temperature
- ⅔ cup granulated sugar
- ⅓ cup coconut sugar
- ⅓ cup coconut oil melted
- 2 teaspoon vanilla extract pure
Frosting
- 1 batch chocolate frosting dairy-free
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
- You can substitute lemon juice with apple cider or white vinegar if needed for the acidic oat milk mixture.
- Oat milk can be replaced with almond, cashew, or 2% cow's milk depending on preference.
- Coconut sugar may be swapped for light brown sugar for similar results.
- Use melted vegan or regular butter instead of coconut oil if preferred.
- Sift cocoa powder to prevent lumps and create a smooth cupcake texture.
- Room temperature eggs and milk help avoid long baking times and prevent cupcakes from sinking.
- Store cupcakes in airtight containers refrigerated up to 3 days or frozen unfrosted for up to 2 months; thaw before frosting.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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