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Super Moist Gluten Free Vegan Chocolate Cupcakes

Super Moist Gluten Free Vegan Chocolate Cupcakes - featured image
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Rich, tender, and incredibly moist, these gluten-free and vegan chocolate cupcakes are topped with a luscious chocolate buttercream.

Ingredients

Scale
  • 90 g (3 oz) dark chocolate (60-70% cocoa solids), chopped
  • 55 g (4 tbsp) sunflower oil or other neutral-tasting oil of choice
  • 140 g (½ cup + 4 tsp) hot water
  • 140 g (½ cup + 4 tsp) non-dairy milk, room temperature
  • 35 g (2½ tbsp) plain vegan yoghurt
  • 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
  • 160 g (1⅓ cups) plain gluten free flour blend
  • 200 g (1 cup) granulated sugar
  • 30 g (5 tbsp) Dutch processed cocoa powder
  • 1¼ tsp xanthan gum (reduce to 1 tsp if flour blend contains xanthan gum)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 250 g (2¼ sticks) vegan butter block, softened
  • 180 g (1½ cups) powdered/icing sugar, sifted
  • 65 g (⅔ cup) Dutch processed cocoa powder
  • ¼-½ tsp salt (for buttercream)
  • 120 g (4¼ oz) dark chocolate (60-70% cocoa solids), melted and cooled until lukewarm
  • chocolate shavings or other sprinkles of choice (optional)

Instructions

  1. Adjust the oven rack to the middle position.
  2. Pre-heat the oven to 320ºF (160ºC).
  3. Line a 12-hole muffin tin with cupcake liners.
  4. In a heat-proof bowl, melt the 90g chopped dark chocolate and 55g oil together (either in the microwave or over simmering water).
  5. Add the 140g hot water, 140g non-dairy milk, 35g plain vegan yogurt, and 1 tsp vanilla to the chocolate-oil mixture.
  6. Whisk well until combined. Set aside.
  7. In a large bowl, sift together the 160g gluten-free flour blend, 200g granulated sugar, 30g Dutch processed cocoa powder, 1¼ tsp xanthan gum, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
  8. Add the wet ingredients mixture to the dry ingredients.
  9. Whisk well with a large balloon whisk until you get a smooth cake batter with no flour clumps. The batter will be fairly runny.
  10. Divide the batter evenly between the cupcake liners, filling each liner about ⅔ to ¾ full. (A 4-tablespoon ice cream scoop works well for this).
  11. Bake at 320ºF (160ºC) for about 30-32 minutes.
  12. Check for doneness: an inserted toothpick should come out clean or with a few moist crumbs attached.
  13. Allow the cupcakes to cool in the muffin tin for about 5-10 minutes.
  14. Carefully transfer them onto a wire rack to cool completely to room temperature.
  15. To make the vegan chocolate buttercream: Using a hand mixer or stand mixer with a paddle attachment, cream the 250g softened vegan butter block and 180g sifted powdered/icing sugar together until pale and fluffy, for about 5 minutes.
  16. Sift in the 65g Dutch processed cocoa powder and ¼-½ tsp salt.
  17. Whip for a further 2-3 minutes, scraping the sides and bottom of the bowl occasionally, until fully combined.
  18. Add the 120g melted and cooled chocolate to the buttercream mixture.
  19. Whip until fully combined.
  20. To decorate: Transfer the buttercream into a piping bag fitted with a piping tip of choice (e.g., Wilton 1M).
  21. Decorate the completely cooled cupcakes by piping the vegan chocolate buttercream on top.
  22. Sprinkle with chocolate shavings or sprinkles of choice (optional) and serve.

Notes

Ensure all wet ingredients (non-dairy milk, yogurt) are at room temperature for a smooth batter.
Measure gluten-free flour by weight (grams) for the most accurate results.
Do not overmix the cupcake batter; whisk just until combined.
For the buttercream, use a firm vegan butter block, not a soft spread, for proper consistency.
Make sure the melted chocolate for the buttercream is cooled to lukewarm before adding.

Find it online: https://familiesrecipes.com/super-moist-gluten-free-vegan-chocolate-cupcakes/