Vegan Chocolate Cupcakes (GF)
Author: 
Recipe type: Dessert
Cuisine: Vegan, Gluten Free, Refined Sugar Free
Prep time: 
Cook time: 
Total time: 
Serves: 11
 
Vegan Chocolate Cupcakes (GF)! A cupcake worthy of a celebration. Super chocolatey, moist, and topped with a to-die-for fluffy fudge frosting.
Ingredients
Cupcakes
  • 1 ½ cups gluten free flour (see flour blend below or Bob’s Red Mill Gluten Free 1:1 Baking Blend)
  • ½ cup carob powder (sub cocoa powder)
  • 1 tablespoon arrowroot powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 flax eggs (2 tablespoons flax meal + 5 tablespoons filtered water)
  • ¼ cup cocoa butter (melted - find the kind I use here)
  • ¼ cup filtered water
  • ¼ cup maple syrup
  • ½ cup unsweetened applesauce
  • ¼ cup unsweetened coconut milk (sub dairy free milk of choice)
  • ½ teaspoon white vinegar (sub apple cider vinegar)
  • ½ cup light flavored olive oil (sub coconut oil)
  • 1 tablespoon vanilla extract
Frosting
  • ½ cup cocoa butter (melted & cooled)
  • ½ cup vegan butter, room temp (I like Earth Balance, soy free)
  • ¼ cup maple syrup, room temp
  • 1 teaspoon teaspoon vanilla extract
  • ½ cup carob powder (sub cocoa powder)
Gluten Free Flour Blend*
  • 1½ cups brown rice flour
  • ½ cup white rice flour
  • ½ cup potato starch
Instructions
Make Cupcakes
  1. Preheat oven to 350 degrees and line 11 muffin tins with muffin liners, or grease & flour.
  2. Whisk together 1 ½ cups gluten free flour, ½ cup carob powder (sub cocoa powder), 1 tablespoon arrowroot powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
  3. Prepare flax eggs by combining 2 tablespoons flax meal + 5 tablespoons filtered water in a medium sized mixing bowl. Let set for 3-5 minutes.
  4. Then add ¼ cup cocoa butter, ¼ cup filtered water, ¼ cup maple syrup, ½ cup unsweetened applesauce, ¼ cup unsweetened coconut milk, ½ teaspoon white vinegar, ½ cup olive oil, and 1 tablespoon vanilla extract. Whisk to combine.
  5. Add wet ingredients to dry ingredients and stir/whisk until smooth and no lumps remain.
  6. Divide batter evenly among muffin tin holders, about ¼ cup for each or until ~ ¾ of the way filled.
  7. Bake on a center rack for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Let cool completely on a cooling rack. In the meantime, prepare the frosting.
Make Frosting
  1. Add ½ cup cocoa butter, ½ cup vegan butter, ¼ cup maple syrup, and 1 teaspoon vanilla extract to a medium sized mixing bowl or stand mixer.
  2. Beat until smooth, about 1 minute. Then, add ½ cup carob powder (sub cocoa powder) and beat on low until the carob powder is incorporated. Turn to medium/high and beat until fluffy, about 2-3 minutes.
  3. Once cooled, frost cupcakes and top with sprinkles (optional). Serve immediately.
Notes
*Prep time does not include cooling time.
*Best when fresh, but leftovers can be kept covered at room temperature or refrigerated for 1-2 days.
*Gluten free flour blend makes more than the recipe calls for. Store remaining flour covered in a cool dry area.
*Some brands of sprinkles aren’t vegan friendly, so make sure to check before buying!
*If adding sprinkles, add just before serving. I found that left overnight, the sprinkles started to “melt” into the frosting.
Recipe by Peach and the Cobbler - REAL food + Holistic Health + Self Love at https://www.peachandthecobbler.com/vegan-chocolate-cupcakes-gf/