Description
These gluten free chocolate cupcakes are moist, fudgy, and simple to whip up. Topped with frosting, you’d never guess they’re gluten and dairy-free!
Ingredients
Cupcakes
- 1 1/4 cups (175-180 g) gluten free 1:1 flour
- 1/2 cup (40 grams) unsweetened cocoa powder or dutch cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/3 cup avocado oil or melted butter
- 2/3 cup fine raw sugar or sugar substitute
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup non-dairy milk, room temperature
Frosting
- 2 (13.6 ounce) cans coconut cream, chilled in the fridge overnight.
- 1/2 cup to 2/3 cup powdered sugar or powdered sugar substitute (for thicker frosting)
- 1 teaspoon pure vanilla extract
- Chocolate Frosting option – 4 Tablespoons Dutch cocoa powder
- 1 – 2 Tablespoons arrowroot starch, as needed for desired thickness
Topping Options
- Sprinkles
- Chocolate Shavings
- Mini Chocolate Chips
Instructions
Day before Prep – Check step 1 of the frosting instructions if you’re making the coconut whip recipe.
Cupcakes
- Preheat the oven to 350°F (180°C) and line a cupcake/muffin pan with paper liners; set aside.
- In a medium-sized mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large mixing bowl or bowl of a stand mixer, whisk together the oil and sugar.
- Add the eggs one at a time, beating on medium speed to combine. Scrape the sides, if needed, after each addition. Mix in the vanilla. Add the dry ingredients, milk, and mix at medium speed for another minute.
- Spoon batter evenly into cupcake liners, about ⅔ full. Place in the oven on the center rack and bake for 18 to 22 minutes or until the center comes clean with a toothpick.
Frosting
- To prepare the frosting, place the canned coconut cream in the fridge for 12-24 hours to harden.
- Remove the canned coconut cream from the fridge, careful not to shake the can. Remove the thickened coconut cream (top portion) and place into a stand mixer bowl or mixing bowl. Discard the coconut water portion.
- Add the powdered sugar and vanilla. Place the stand mixer (or handheld mixer) on high, and whip until the cream is light and fluffy.
- If making the Chocolate Frosting option, add the cocoa powder and whip again until combined and fluffy.
- If the frosting isn’t firming up as desired, add 1 to 2 Tablespoons of arrowroot starch, and whip to desired thickness.
- Make sure the cupcakes are completely cooled before frosting.
Notes
Substitute Tips – 175-180 grams gluten free all purpose flour (a blend without xanthan gum or guar gum) can be used in place of 1:1 gluten free flour blend but you will need to add ½ teaspoon xanthan gum to the dry ingredients.
Storage Tips – Store frosted cupcakes in the fridge in an airtight container for up to 4 days. Store unfrosted cupcakes on the countertop for up to 4 days. Freeze frosted or unfrosted for up to two to three months. For the best results, arrange the cupcakes in a single layer in a freezer-safe container. Thaw unfrosted cupcakes at room temperature or frosted cupcakes in the fridge overnight.
- Prep Time: 10 minutes
- Cook Time: 18 to 22 minutes
- Category: dessert
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake coconut cream based frosting
- Calories: 278
- Sugar: 17.2 g
- Sodium: 99.5 mg
- Fat: 8.7 g
- Saturated Fat: 6.5 g
- Carbohydrates: 34.4 g
- Fiber: 1.4 g
- Protein: 3.3 g
- Cholesterol: 37.2 mg
