Description
These vegan chocolate cupcakes are moist, fluffy, tender, and decadently chocolatey! Topped with a rich chocolate frosting they’re better than a bakery!
Ingredients
Units
Scale
- 250 grams (1 3/4 – 2 cups) gluten free 1:1 flour (see notes)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup (55-60 grams) Dutch-processed cocoa powder
- 1 1/4 cup granulated sugar
- 1 cup pure pumpkin puree
- 2 teaspoons vanilla extract
- 1/2 cup melted refined coconut oil or avocado oil
- 1 3/4 cups dairy-free/vegan buttermilk , at room temperature (see notes)
Frosting (See coconut whip frosting recipe for more frosting flavors)
- 13 ounce can coconut cream, chilled
- 1/3 cup powdered sugar or powdered sugar substitute
- 1/2 teaspoon vanilla extract
- 2 Tablespoons unsweetened cocoa powder
Instructions
Note– Be sure to place 2 cans of coconut cream in the fridge at least 24 hours in advance.
Cupcakes
- Preheat the oven to 350 degrees Fahrenheit.
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In a medium bowl whisk together flour, baking soda, baking powder, salt, cocoa powder, and sugar.
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In another larger bowl combine the pumpkin puree, vanilla extract, oil and buttermilk.
- Gently add the dry ingredients to the wet ingredients, and mix until a thick, smooth batter is formed.
- Spoon the batter into a prepared muffin pan until each cup is 2/3 to 3/4 of the way full.
- Place the pan into the preheated oven for 20-25 minutes or until the center of the cupcakes come out clean with a toothpick.
- Remove the pan from the oven, and let it cool completely before frosting. While the cupcakes are cooling, prepare the frosting.
Frosting:
- Place the chilled can of coconut cream, powdered sugar, vanilla, and cocoa powder into a bowl, and beat the ingredients until fluffy.
- Transfer the frosting in a piping bag, and decorate the cupcakes.
Notes
Substitute Tips – All purpose gluten free flour plus ½ teaspoon xanthan gum can be substituted for the 1:1 blend.
Prep Tips – For vegan buttermilk, use 1 ¾ cups non-dairy milk with 2 teaspoons of vinegar. Let it sit for 10 minutes before adding it to the recipe.
Baking Tips – If you want to make a cake, the baking time is closer to 30 to 40 minutes. Cool completely before slicing.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake without frosting
- Calories: 202
- Sugar: 18.6 g
- Sodium: 216.1 mg
- Fat: 7.6 g
- Saturated Fat: 1 g
- Carbohydrates: 34.5 g
- Fiber: 1.9 g
- Protein: 1.8 g
- Cholesterol: 0 mg