Gluten-Free Chocolate Cupcakes (grain free, vegan, 1 bowl)

These gluten -free chocolate cupcakes are light and soft but rich and chocolates at the same time! They are perfect for birthday parties or wedding showers. This post was originally published on 01 May 2021.

The appearance of these vegan chocolate cupcakes does not make you want to jump in the kitchen and cook a lot? Deep chocolate cupcakes with a silky chocolate glaze! And they are gluten -free!

Close up of the gluten -free vegan cupcake without wrapper

What I love these cupcakes is that they provide a deep and rich chocolate flavor despite being perfectly light and soft in the consistency. Gluten -free cakes can often be flat, dense or dry. So gluten -free cooking needs some additions to help get the structure for the increase and a little help to maintain humidity Soda of the club It is my secret for light, soft, gluten -free and vegan baking products. You can use other sparkling drinks, such as ginger beer, if you prefer, as long as the taste play well with chocolate. That fizz adds a little rise and leavening before cooking which is essential to obtain the soft consistency on gluten -free cakes.

I’m on top of an incredible and rich glaze in ganache, but you can also overcome these with coconut whipped cream or your favorite vegan glaze. You need a glaze with these while the peaks dry themselves as they sit. The glaze moisten the peaks so that the entire cupcake is therefore humid! If you do bigger cupcakes. You can also season a mix of sugar and water or a little coffee to keep them more wet.

This recipe also produces excellent double chocolate muffins. Just add a few drops of chocolate and/or walnuts to the batter and at the top before cooking and you have muffins.

Because you will love gluten -free chocolate cupcakes

Light and soft with rich consistency and chocolate: nobody will guess they are gluten -free!
Easy to do with simple ingredients
Use the icing I made or your vegan choice of choice
Of course gluten -free, cereal without cereals

Frosting Ganache di Cioccia

Cooking methodsPrevent the screen from becoming dark

Prepare the chocolate cupcakes

In a bowl, join the whole dry ingredients until well mixed. Press and mix to break any lumps of almond and/or starch flour, so that the mixture is homogeneous.
Add the Oil, vanilla extract, milk and soda of the clubOr any other carbonated drink you are using and mixes. The batter should be a little thicker than the pancake batter. Mix slightly and let it rest through half a minute and then mix slightly. If the batter is thick, fold in 2-3 teaspoons more firm from the club.
Assign your normal or mini muffin pan and preheated the oven at 350 degrees F. drops the batter in the muffin pan, filling 3/4 of each of the muffin linings.
Cook 16-19 minutes for regular cupcakes or 11-12 minutes for mini cupcakes. Check with a toothpick in the center, then remove from the oven. Leave the cupcakes to cool in the pan for ten minutes, then remove from the pan. Cover with a kitchen towel to cool completely before the icing.

In the meantime, prepare the glaze of chocolate ganache.

Melt the coconut cream in a pan over medium heat. Mix the sugar, then add the chocolate chips and turn off the heat. Beat until the chocolate melts. Then, refrigerate the mixture. Check after 30 minutes if it is rigid enough for the pipes or continue to cool until you want the consistency of the glaze. Then it enlarges or pipes if necessary.

You can also prepare the cupcakes in the muffins by adding some chopped walnuts or chocolate chips in the batter and above the top of the batter before cooking. This is a delicate batter, so if you add too much seasoning, it tends not to increase so much.
Keep in a covered container. Cupcakes without icing can be chilled for a maximum of 5 days.
These vegan chocolate cupcakes are naturally gluten -free, cereal without cereals and soy.
Nutritional information is for chocolate cupcakes with ganache glaze and no mix-in.

Calories: 252Kcal, Carbohydrates: 34G, Protein: 4G, Fat: 12G, Saturated fat: 5G, Polynsaturo fat: 1G, Monolysatuine fat: 1G, Sodium: 95mg, Potassium: 132mg, Fiber: 3G, Sugar: 24G, Vitamin A: 34Iu, Vitamin C: 0.3mg, Soccer: 67mg, Iron: 1mg

Nutritional information is calculated automatically, so they should be used only as approximation.

Ingredients for vegan gluten -free chipcake cupcakes in a bowl

Ingredients and replacements

almond flour makes these super humids.
oatmeal gives them excellent consistency. You can omit if you don’t do oats.
potato starch It provides tenderness, structure and bonding power.
Cocoa powder It adds that rich flavor of chocolate and the deep dark color. I use non -sugary things.
sugar For the sweetness in the cupcakes and in the topping in ganache. You can use coconut sugar instead if you prefer.
a mixture of Cook in powder and baking soda they get these perfectly arising.
I only use a small amount of oil Here while the almond flour already adds a lot of humidity to the chocolate cupcake batter.
Soda of the club It is my secret ingredient. It gives the baking products a little lifting. The tiny air bubbles expand in the batter during cooking and produce an extra light consistency, preventing the batter from drying!
coconut cream It is the base for the topping in chocolate ganache.
chocolate makes the ganache so rich!

💡 Tips

You can use any other sparkling drink Instead of soda club, avoid something too strongly flavored.
Fill the 2/3 to 3/4 cupcake liner full. Avoid adding too much batter to the linings, or the muffins will overflow and cause a disaster.
You can also use a scoop of ice cream to collect the batter in the muffin boxes.
Four a little water for espresso coffee or sugar on the cupcakes before the icing to help them moisten.
Transform them into Mexican chocolate cupcakes adding 1 teaspoon of cinnamon and 1/4 of teaspoon of chilli pepper powder to the batter.

How to prepare gluten -free chocolate cupcakes

In a bowl, join the whole dry ingredients until well mixed. Press and mix to break any lumps of almond and/or starch flour, so that the mixture is homogeneous.

Add the Oil, vanilla extract, milk and soda of the clubOr any other carbonated drink you are using and mixes. The batter should be a little thicker than the pancake batter. Mix slightly and let it rest through half a minute and then mix it again. If the batter is thick, fold in 2-3 teaspoons more firm from the club.

Assign your normal or mini muffin pan and preheated the oven at 350 ° F. drops the batter in the muffin pan, filling 3/4 of each of the muffin linings.

Cook 16-19 minutes for regular cupcakes or 11-12 minutes for mini cupcakes. Check with Mini Cupcakes. Check with a toothpick in the center, then remove from the oven. Leave the cupcakes to cool in the pan for ten minutes, then remove from the pan. Cover with a kitchen towel cool completely before the icing.

In the meantime, make the icing. Melt the coconut cream in a pan over medium heat.

Mix the sugar, then add the chocolate chips and turn off the heat.

Beat until the chocolate melts. Then, refrigerate the mixture. Check after 30 minutes if it is rigid enough for the pipes or continue to cool until you want the consistency of the glaze.

Then it enlarges or pipes if necessary.

Chocolate ganache with pipe on gluten -free chocolate cupcakes

Frequent questions

Is this recipe friendly allergy?

These vegan chocolate cupcakes are naturally gluten -free, cereal without cereals and soy.

Can I transform them into muffins instead of cupcakes?

You can transform these vegan chocolate cupcakes into muffin by adding some chopped walnuts or chocolate chips in the batter and above the batter before cooking. This is a delicate batter, so if you add too much seasoning, it tends not to increase so much.