Gluten-Free Chocolate Cupcakes

super moist gluten-free double chocolate cupcakes

Gluten-Free Chocolate Cupcakes

These rich and moist gluten-free chocolate cupcakes are so easy to make and topped with a smooth dairy-free chocolate frosting. They're so good it's impossible to tell they're gluten-free!

5 from 11 votes

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Prep Time 10

Cook Time 20

Total Time 30

Serving cupcakes

Ingredients

Chocolate Cupcakes:

½ cup oat milk
1 tbsp fresh lemon juice
¾ cup gluten-free 1-to-1 baking flour, spooned and leveled
½ cup unsweetened cocoa powder
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 eggs, room temperature
⅔ cup granulated sugar
⅓ cup coconut sugar
⅓ cup melted coconut oil
2 tsp pure vanilla extract

Frosting

1 batch dairy-free chocolate frosting

Instructions

Preheat oven to 350°F and line a cupcake tin with 12 liners.
Mix the oat milk and lemon juice together and let it sit for at least 5 minutes.
In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Make sure all the clumps are removed, and then set it to the side.
In another medium bowl, whisk together the oat milk mixture, eggs, granulated sugar, coconut sugar, coconut oil, and vanilla until combined.
To guarantee the smoothest batter, I recommend sifting the dry ingredients into the wet ones. Add the dry ingredients to the wet ingredients and whisk just until JUST combined. Do not overmix.
Fill each cup with batter until about ½ to ⅔ full. Do not overfill or the cupcakes will spill over the edges.
Bake 18 - 22 minutes, or until a toothpick comes out clean. I baked mine for 20 minutes.
Make Frosting: Meanwhile, make 1 batch of dairy-free chocolate frosting.
Let cupcakes cool for 5 minutes in the pan then transfer to a rack to cool completely to room temperature before frosting. Top with chocolate or colored sprinkles, if desired, and store in leftovers in the fridge for up to 5 days.

Notes

Lemon: You can use apple cider or white vinegar too.

Oat Milk: You can use almond milk, cashew milk, or 2% cow's milk.

Coconut Sugar: You can substitute with light brown sugar.

Coconut Oil: You can substitute with melted vegan butter or melted regular butter.

Sift Cocoa Powder for a Smooth Batter: Sift the cocoa powder into the dry ingredients to achieve a velvety batter. Cocoa powder has a tendency to form clumps, and sifting ensures the removal of any lumps, resulting in a consistently smooth and delightful cupcake texture.

Room Temperature Ingredients: Use room temperature oat milk and eggs to prevent longer baking times and potential flattening or sinking. Cold ingredients straight from the fridge can affect the cupcakes’ texture.

Storing: For best results, store leftovers in airtight containers in the refrigerator for up to 3 days or for 1 day at room temperature. If storing in the fridge, let the cupcakes come to room temperature for 10 – 20 minutes before enjoying.

Freezing: You can free unfrosted cupcakes for up to 2 months. Just let them cool to room temperature, then store them in a freezer-safe bag. When you are ready to enjoy, thaw overnight in the refrigerator and bring to room temperature before frosting and enjoying!

Nutrition

Course Dessert

Cuisine American

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