Wow! Cupcakes are great way to portion out our dessert, and gluten free, dairy-free, egg-free yummy chocolate cupcakes are a great way to do so! Top these with a dairy-free frosting, and y0u have a decadent treat.
Oh! And for those of us who remember the joys of licking the bowl as children, since these do not have eggs, feel free to eat raw batter if you wish.
Yummy Chocolate Cupcakes (Vegan and GF)
Cupcakes Ingredients
- 1 ½ cups King Arthur’s 1-to-1 Gluten-Free Flour
- ¼ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup brewed coffee
- 1 tablespoon white vinegar
- 2 teaspoons pure vanilla extract
- 6 tablespoons olive oil
Frosting Ingredients:
- 1 cup plant-based butter, softened to room temperature, sticks preferred
- ¾ cup unsweetened cocoa powder
- anywhere from 1 cup to 3 ½ cups powdered sugar, to taste
- 2 teaspoons pure vanilla extract
- anywhere from a drizzle to 3 tablespoons unsweetened plant milk (I used Hemp), to consistency
Instructions
- Preheat oven to 350 degrees. Position rack in center of oven. Line a 12 serving cupcake pan with papers; set aside.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps. I tend to sift the cocoa powder.
- In a separate medium bowl, mix together the coffee, vinegar, vanilla extract, and olive oil.
- Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture will be thin and lumpy.
- Spoon batter evenly into cupcake pans, filing each one about ⅔ full. Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack.
On to the frosting!
- Soften the plan-based butter, allowing it to sit at room temperature for approximately 30 minutes. Avoid microwaving as this changes the texture and will make it difficult to work with.
- Using a hand mixer, beat the soften butter on medium for approximately 2 minutes.
- Sift in the cocoa powder to break up clumps. Beat.
- Beat in vanilla, Add 1 cup of confectioners sugar and a drizzle of the plant-based milk. Once it is the correct consistency, taste it for sweetness. I tend to prefer my icing to be less sweet, but you may want your sweeter. No problem! Just keep slowly adding adding the confectioners sugar and milk until the frosting is the sweetness and consistency you prefer. Make this a gradual process.
- Frosting should be thick, but still be easily spreadable so it won’t slide off of your cup cakes. So if it’s not thick enough, add a little more powdered sugar.
- Frost and enjoy! any leftover frosting can be refrigerated in a covered container for a few days or frozen for 2-3 months.
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