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Moist Gluten Free Chocolate Cupcakes
Gluten Free Chocolate Cupcakes are tender and ultra-chocolatey. They're also super moist thanks to the addition of one everyday ingredient!
Servings 22 cupcakes
Calories 98kcal
Ingredients
- 1-1/2 cups plant-based milk see notes
- 2 teaspoons distilled vinegar
- 1-3/4 cup gluten free baking flour blend WITH binder see notes
- 2/3 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1-1/2 cups granulated sugar
- 1 cup pure pumpkin puree not pumpkin pie filling
- 1/2 cup vegetable or canola oil
- 2 teaspoons vanilla extract
- 1-1/2 cups gluten free chocolate chips vegan if needed, Enjoy Life Dark Chocolate Morsels recommended
- 2, 16 oz tubs prepared frosting Pillsbury Chocolate Fudge Frosting recommended
- gluten free sprinkles optional
Instructions
- Preheat the oven to 350 degrees then line 2, 12 cup muffin tins with liners and set aside.
- Add the plant milk to a glass measuring cup then add the vinegar and stir to combine. Let the mixture sit for 10 minutes.
- Meanwhile, to a medium-size mixing bowl add the gluten free flour blend, cocoa powder, baking soda, baking powder, and salt then whisk to combine and set aside.
- To a large mixing bowl add the sugar, pumpkin puree, oil, vanilla extract, and milk and vinegar mixture then whisk to combine. Add half the dry ingredients to the wet ingredients then whisk until combined. Add the remaining dry ingredients then whisk until smooth and combined. Add the chocolate chips then stir with a spatula until combined.
- Scoop 1/4 cup batter into each lined muffin cup then bake for 23-25 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean, rotating the pans 180 degrees and trading baking racks halfway through. Let the cupcakes cool in the tins for 10 minutes before removing to a cooling rack to cool completely.
- Once completely cool, frost the cupcakes with frosting and sprinkles then serve. Tip: turn a tub of store-bought icing into buttercream-style frosting by scooping it into the bowl of an electric stand mixer fitted with the whisk attachment, or a large glass bowl if using a hand held mixer fitted with the whisk attachments. Whip the icing on high speed for 3-4 minutes or until it’s soft and fluffy. Note: the volume of the icing will not increase / change — just the texture.
Video
Notes
- To store: place the plain or frosted cupcakes into an airtight container with a lid. Store on the counter for 3 days, or up to 7 days in the refrigerator.
- To freeze: cool the unfrosted cupcakes completely then place inside a gallon Ziplock freezer bag, remove the air, and freeze flat. Thaw in the refrigerator or counter then frost.
- Plan ahead! For the best results, do not plan on eating these gluten free cupcakes the day they're made — the texture and stability of the cupcake is best starting on day 2!
- For light and fluffy cupcakes, look for plant-based milk with the fewest amount of gums in the ingredient list. I like Silk unsweetened soy milk for this recipe.
- I tested this recipe using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour – your results may vary if using a different GF flour blend. Be sure that whatever blend you use already has a binder such as xanthan gum in the mix.
- Estimated nutritional information does not include frosting.
Nutrition
Serving: 1cupcake | Calories: 98kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 154mg | Potassium: 63mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1733IU | Vitamin C: 0.5mg | Calcium: 30mg | Iron: 1mg