Classic Chocolate Cupcakes (Gluten-Free/Vegan) (Edit recipe)

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No one would ever know by the deliciously rich chocolate taste & decadent-yet-fluffy texture that these chocolate cupcakes are both gluten-free & vegan. Everyone can enjoy a classic chocolate cupcake - even if they have food allergies. I promise you no one can tell the difference between these gluten-free, vegan cupcakes compared to wheat, egg & dairy-loaded chocolate cupcakes. Save this easy recipe next time you need to make chocolate cupcakes.

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PREP TIME

15 minutes to 20 minutes

COOK TIME

20 minutes to 22 minutes

INGREDIENTS

20

Serves: 12

Ingredients

1.5 cups Almond Milk, Unsweetened Vanilla
4 tsp Apple Cider Vinegar
1 tsp Instant Coffee
0.5 cup Plant-Based Butter, (1 stick); softened at room temperature
0.75 cup Organic Light Brown Sugar - Thrive Market
0.25 cup Organic Cane Sugar - Thrive Market
2.5 tsp Pure Vanilla Extract
1.333 cups Gluten-Free Measure for Measure Flour - King Arthur, Use “scoop & sweep” method to measure
5 Tbsp Dutch Processed Cocoa Powder, Or unsweetened baking cocoa
2 tsp Baking Powder
2 tsp Cornstarch
0.75 tsp Salt, Use iodized salt

Vegan Chocolate Buttercream

3 Tbsp Almond Milk, Unsweetened Vanilla
0.75 tsp Instant Coffee
1.5 cups Plant-Based Butter, (3 sticks); softened at room temperature
4.5 cups Powdered Sugar, Organic
0.75 cup Dutch Processed Cocoa Powder, Or unsweetened baking cocoa
1.5 tsp Pure Vanilla Extract
1 pinch Salt, Use iodized salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°. Line standard-size, 12-cup, nonstick cupcake pan with paper liners. Lightly mist paper liners with avocado oil spray.
In small bowl, whisk with fork to combine almond milk, vinegar & instant coffee. Allow to sit 10 minutes (this makes coffee-flavored vegan buttermilk).
In bowl of stand mixer fitted with paddle attachment, or in large bowl using handheld electric mixer, beat on medium-high speed to combine softened plant butter, light, brown sugar, cane, sugar & vanilla extract.
in medium bowl, whisk to combine gluten-free flour, cocoa, baking powder, cornstarch & salt.
Add dry ingredients to bowl with wet ingredients; beat to partly combine, then slowly pour in vegan coffee buttermilk mixture while continuing to beat, scraping sides of bowl as needed, until batter is combined & smooth.
Spoon batter into prepared paper liners, filling just to the top. Bake on middle rack of oven for 20-22 minutes (or until inserted toothpick comes out clean). Allow to cool 20-25 minutes before removing to wire rack to continue cooling.
To make Vegan Chocolate Buttercream, whisk with fork to combine almond milk & instant coffee in small bowl.
To a large bowl, add softened plant butter, powdered sugar, cocoa, vanilla & salt. Pour in coffee-flavored almond milk. Using handheld electric mixer, beat on medium-high speed until combined & smooth, scraping sides of bowl as needed.
Spoon buttercream into piping bag fitted with your choice of piping tip. Frost cooled cupcakes as desired. Makes 12 cupcakes.

Notes

Can make a day ahead, store in fridge, and frost the day you need them. Gluten-Free. Vegan (dairy-free & egg-free). Easily made nut-free if you sub your choice of plant-based milk. Cupcakes will keep fresh in fridge for up to 5 days (allow to sit on counter for 30-60 minutes to bring to room temperature, if desired). Buttercream will keep fresh in fridge for up to 3 weeks if stored in a sealed, airtight container.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	546
Fat:	28 g
Carbohydrates:	73 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	375 mg
Fiber:	4 g
Sugars:	57 g
Sugar Alcohol:	0 g
Calculated per serving.