Welcome to my gluten-free kitchen, where good food and good health go hand in hand! I am so excited to share my latest recipe with you today, chocolate cupcakes that are not only gluten-free but also dairy-free. Trust me – this recipe will have even non-gluten eaters begging for more!
When it comes to cooking ingredients, I strive for the best of the best. That’s why I have created a gluten-free flour blend that is an excellent substitution for wheat flour in any classic recipe. This blend is high in complex carbohydrates which makes it nutritious and filling. Not only that, but it also brings a unique flavor to baked goodies that you won’t get from plain wheat flour.
I’m always on the lookout for delicious yet healthy replacement of dairy products as well, which is why these chocolate cupcakes are made without milk or butter. Instead, we use almond milk which has a creamy texture that gives the recipe its signature blend of cocoa powder and sugar.
Finally, these super moist vegan cupcakes are frosted with a low-sugar chocolate fudge frosting made with natural cocoa and almond milk. The result? A decadent dessert that’s free of all the additives and preservatives found in most store-bought treats.
Without further ado, let’s dive right into this easy-to-make cupcake recipe that will undoubtedly become your go-to for special occasions or when you’re simply craving something sweet-yet-healthy!
Why You’ll Love This Recipe
Are you a fan of moist and flavourful chocolate cupcakes? Do you have dietary restrictions that make it challenging to enjoy baked treats? You’ll love this gluten-free chocolate cupcake recipe! Not only is it gluten-free, dairy-free, and refined sugar-free, but it’s also super easy to whip up.
One of the best things about this recipe is that it doesn’t use any complicated ingredients. Instead, it relies on a gluten-free flour blend and unsweetened cocoa powder to create a rich and chocolatey base. The addition of xanthan gum helps to bind the ingredients together and gives these cupcakes an ideal texture that’s not too crumbly.
These chocolate cupcakes are super moist and have a deep chocolate flavor that will satisfy your sweet cravings in just one bite. With the simple substitution of almond or coconut milk for regular milk, you can easily make them dairy-free as well. They’re perfect for anyone who wants to indulge in some delicious chocolaty goodness while still maintaining a healthy diet.
What makes these cupcakes extra special is that they’re versatile enough to be enjoyed by everyone – even those without any dietary restrictions. So don’t hesitate to share them with friends and family at gatherings or events!
In conclusion, whether it’s for personal dietary reasons, allergies, or health concerns, anyone can enjoy these indulgent cupcakes without feeling guilty. So go ahead and give this easy gluten-free chocolate cupcake recipe a try, your taste buds will thank you!
Here is a list of all the ingredients we need to make these scrumptious gluten-free chocolate cupcakes:
- 1 ½ cups (185 grams) gluten-free flour blend
- 1 cup (85 grams) unsweetened cocoa powder
- 2 cups (400 grams) granulated sugar
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon xanthan gum
- ½ teaspoon sea salt
- 3 large eggs
- ½ cup (120 ml) coconut oil, melted and cooled
- 1 tablespoon vanilla extract
- ¾ cup (180 ml) dairy-free milk
These ingredients are easy to find at your local grocery store or health food store. Double check the labels and ensure that all the products you buy don’t contain any hidden gluten or dairy.
The Recipe How-To
Here comes the exciting part – making these decadent Gluten-Free Chocolate Cupcakes! This recipe yields 12 super moist and rich cupcakes that are sure to curb your sweet tooth cravings.
Before we get started, let’s gather all of our ingredients:
- 1 cup gluten-free flour blend
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already contains xanthan gum)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs, room temperature
- 1/2 cup vegetable oil
- 1 tablespoon pure vanilla extract
- 1 cup warm water
Now that we have all our ingredients ready, let’s get baking!
Step One: Preheat your oven and prepare your muffin tin
Preheat your oven to 350°F. Then, line a standard muffin tin with12 muffins paper liners.
Step Two: Combine dry ingredients
In a medium bowl, whisk together the gluten-free flour blend, unsweetened cocoa powder, baking soda, baking powder, sea salt, and xanthan gum (if needed).
Step Three: Combine wet ingredients
In a separate larger bowl using a stand mixer or a handheld mixer, beat together the granulated sugar, brown sugar and eggs until fully combined and creamy. Add the vegetable oil and pure vanilla extract and beat again on low speed until smooth.
Step Four: Mix dry and wet mixture
Gradually add the dry ingredients to the wet mixture while mixing continuously on low speed. Pour the warm water in gradually and stir until just combined. Make sure to scrape down the sides of the bowl to ensure all ingredients are incorporated.
Step Five: Bake
Using a 1/4 measuring cup, pour the batter evenly into each muffin liner until it is about 3/4 of the way full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Step Six: Cool and frost
Once they’re done, remove from oven and let them cool in the muffin tin for about 5-10 minutes before transferring them to a wire rack to cool completely. Once cooled completely, frost with your favorite frosting or chocolate fudge frosting recipe.
With this easy gluten-free chocolate cupcakes recipe, you’re sure to impress friends and family at parties or special occasions!
Substitutions and Variations
Are you looking to put your own spin on these already delicious Gluten-Free Chocolate Cupcakes? Here are some substitutions and variations that you can try out to switch up the flavor or texture of these cupcakes.
– Gluten-free flour blend: If you don’t have access to a pre-made gluten-free flour blend, no need to worry! You can make your own blend by combining different gluten-free flours such as almond, oat, or rice flour. Just make sure your substitution adds up to 2 cups!
– Dairy-free: These cupcakes are already dairy-free thanks to the use of coconut oil instead of butter, but if you want to double down just substitute almond milk for regular milk in the recipe.
– Refined sugar free/paleo: Replace the granulated sugar with coconut sugar or maple syrup. You could even use a small amount of honey or stevia, but be conscious that the flavor and texture may shift slightly.
– Vegan: Oh yes, these chocolate cupcakes can be made vegan too! Just replace the eggs with either flax eggs or applesauce.
– Chocolate Fudge Frosting: If you’re feeling extra chocolatey, you can pair these cupcakes with a rich and creamy chocolate fudge frosting. My recipe uses coconut cream for that lusciously smooth mouthfeel and unsweetened cocoa powder for that extra indulgent taste.
Remember that switching out certain ingredients may change the final result a bit so don’t forget to share your modified versions with friends and family so they know what other flavours they can try out!
Serving and Pairing
One of the best things about these gluten-free chocolate cupcakes is that they are versatile and can be served in a variety of ways. They’re perfect for a sweet, indulgent snack, or as a part of an elegant dessert tray for a fancy dinner party.
I love to serve them fresh out of the oven, still warm, with a dollop of whipped cream on top. If you’re dairy-free, you could whip up some coconut cream or use a dairy-free whipped topping instead.
You could also dress them up with some homemade chocolate fudge frosting, sprinkles or other toppings for a more celebratory feel. This rich frosting recipe complements the chocolatey flavour without overpowering it.
If you’re serving these cupcakes with drinks, coffee or milk alternatives like almond or oat will pair well without altering the taste.
These cupcakes are perfect for sharing with loved ones, taking to potlucks, and also make great gifts too!
Finally, don’t forget to experiment. You can try different flour blends for subtle variations in texture and flavour. Almond flour or coconut flour could be used instead of all-purpose gluten-free flour at the same ratio to make the cupcakes paleo compliant.
With so many pairing possibilities, these gluten-free chocolate cupcakes won’t disappoint!
Make-Ahead, Storing and Reheating
Ah, the sweet satisfaction of devouring a freshly baked chocolate cupcake is simply unparalleled. However, sometimes life can be unpredictable, and we may not have the time to bake our treats just before serving them. Fear not, for we have got your back with some tips for making these gluten-free chocolate cupcakes ahead of time.
To make these cupcakes ahead of time, allow them to cool down completely after baking. Once the cupcakes have cooled down, place them in an airtight container or a sealed bag and keep them refrigerated for up to three days. You can then frost or decorate these cupcakes as you please when you’re ready to serve them. In fact, frosting and decorating these cupcakes can be an enjoyable activity to do with your friends and family before a party or gathering.
For those who enjoy meal prepping, these cupcakes are perfect! You can also freeze the gluten-free chocolate cupcakes without icing for up to three months. Simply wrap each cupcake separately in plastic wrap and then put them in an airtight container or a sealed freezer bag. This airy sealing will prevent freezer burn from spoiling their taste.
When reheating the gluten-free chocolate cupcakes that were stored in the refrigerator, it’s best to let them come to room temperature on their own. This allows them to retain their texture and flavors more optimally than microwaving immediately from refrigeration. Afterward, you can microwave it very briefly until it’s warm (but not hot) or warm it for 5-7 minutes in the oven at 180℃(356℉).
You now know how to enjoy your scrumptious chocolate fudge cupcakes without slaving away in the kitchen every time you crave one!
Tips for Perfect Results
Welcome back, dear reader! Now that you have all the ingredients and steps needed to make these delicious gluten-free chocolate cupcakes, it’s time to ensure that you get the perfect results. In this section, I’ll share with you some essential tips that will help you achieve a moist and fluffy texture while avoiding any common pitfalls.
1. Use high-quality ingredients
The quality of your ingredients can make a big difference in the taste and texture of your gluten-free chocolate cupcakes. Make sure to use gluten-free flour blends that are meant for baking cakes, like King Arthur Gluten-Free Flour Blend. Also, use natural cocoa powder instead of Dutch-processed cocoa powder to ensure an excellent rich chocolate flavor.
2. Measure accurately
Measuring ingredients accurately is crucial in baking. Too much flour or too little liquid can lead to cupcakes that are dry and crumbly, while too much liquid can make them dense and soggy. Use measuring cups and spoons instead of eyeballing it or using volume measurements for dry ingredients to ensure consistency every time.
3. Don’t overmix the batter
Over-mixing the batter can lead to tough cupcakes. Mix the dry ingredients first and then add the wet ones until just combined. It’s okay if there are still a few lumps in your batter as they will disappear once baked.
4. Let the eggs come to room temperature
Cold eggs will not combine as smoothly with other ingredients, leading to an uneven batter that may result in unevenly sized cupcakes or sunken centers. Allow your eggs to come to room temperature before adding them to your mixture to create a more even, consistent crumb.
5. Fill cupcake liners properly
Fill each liner with about ⅔ of the way full of batter as they will rise in the oven, but over-filling your cups will cause them to overflow and stick together.
6. Check oven temperature
Keep an eye on your oven’s temperature with an oven thermometer as some ovens have hot spots or are not calibrated correctly, leading to uneven baking and burnt cupcakes.
By following these tips, you’ll make sure that your gluten-free chocolate cupcakes come out perfectly. Trust me; it’s not hard to make great gluten-free cupcakes, and by following all the steps in the recipe, you’ll be almost there! Stay tuned for my final thoughts on this recipe in the conclusion section.
In conclusion, these gluten-free chocolate cupcakes are a perfect example of how healthy food can be delicious without sacrificing taste. They are moist, fluffy, and chocolatey – everything you could want in a cupcake. Whether you have to follow a gluten-free diet or not, these cupcakes will satisfy your sweet tooth without making you feel guilty. Furthermore, they are so easy to make that even if you are not a skilled baker, you will be able to whip them up in no time.
So why not give this gluten-free recipe a try? Not only will it add a new and delicious twist to your baking repertoire, but it will also bring joy to your family and friends. Eating healthy doesn’t mean you have to give up on desserts; with this recipe, you can have your cake and eat it too – literally!
Gluten Free Chocolate Cupcakes Recipe
- 1/4 cup coconut flour
- 1/4 cup dagoba cocoa powder
- 1/4 teaspoon celtic sea salt
- 1/2 teaspoon baking soda
- 3 eggs
- 1/4 cup grapeseed oil
- 1/2 cup agave nectar
- In a medium bowl, combine coconut flour, cocoa powder, salt and baking soda.
- In a large bowl, blend together eggs, oil and agave.
- Blend dry ingredients into wet thoroughly.
- Line a cupcake tin with paper liners and scoop a scant 1/4 cup into each.
- Bake at 375° for 20-22 minutes.
- Cool and cover with vegan "buttercream" chocolate frosting (http://www.elanaspantry.com/vegan-chocolate-frosting/).
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