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Super Moist Gluten Free Vegan Chocolate Cupcakes

Super Moist Gluten Free Vegan Chocolate Cupcakes - featured image
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Indulge in these incredibly moist, rich, and tender gluten-free and vegan chocolate cupcakes, topped with a luscious chocolate buttercream.

Ingredients

Scale
  • 90 g (3 oz) dark chocolate (60-70% cocoa solids), chopped
  • 55 g (4 tbsp) sunflower oil or other neutral-tasting oil of choice
  • 140 g (½ cup + 4 tsp) hot water
  • 140 g (½ cup + 4 tsp) non-dairy milk, room temperature
  • 35 g (2½ tbsp) plain vegan yoghurt
  • 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
  • 160 g (1⅓ cups) plain gluten free flour blend
  • 200 g (1 cup) granulated sugar
  • 30 g (5 tbsp) Dutch processed cocoa powder
  • 1¼ tsp xanthan gum (reduce to 1 tsp if GF flour blend contains xanthan gum)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 250 g (2¼ sticks) vegan butter block, softened
  • 180 g (1½ cups) powdered/icing sugar, sifted
  • 65 g (⅔ cup) Dutch processed cocoa powder
  • ¼-½ tsp salt (for buttercream)
  • 120 g (4¼ oz) dark chocolate (60-70% cocoa solids), melted and cooled until lukewarm
  • chocolate shavings or other sprinkles of choice (optional)

Instructions

  1. Adjust the oven rack to the middle position.
  2. Pre-heat the oven to 320ºF (160ºC).
  3. Line a 12-hole muffin tin with cupcake liners.
  4. In a heat-proof bowl, combine the chopped dark chocolate and sunflower oil.
  5. Melt the chocolate and oil together using either a microwave or a double boiler over simmering water.
  6. Add the hot water, non-dairy milk, vegan yoghurt, and vanilla to the chocolate-oil mixture.
  7. Whisk the wet ingredients well until combined.
  8. Set the wet mixture aside.
  9. In a large bowl, sift together the gluten free flour blend, granulated sugar, cocoa powder, xanthan gum, baking powder, baking soda, and salt.
  10. Pour the wet ingredients into the dry ingredients.
  11. Whisk the mixture well with a large balloon whisk until you get a smooth cake batter with no flour clumps.
  12. Divide the batter evenly between the cupcake liners, filling each liner about ⅔ to ¾ full.
  13. Bake at 320ºF (160ºC) for about 30-32 minutes.
  14. Bake until the cupcakes are well risen and an inserted toothpick comes out clean or with a few moist crumbs attached.
  15. Allow the cupcakes to cool in the muffin tin for about 5-10 minutes.
  16. Carefully transfer the cupcakes onto a wire rack to cool completely.
  17. Ensure the cupcakes are 100% cooled to room temperature before frosting.
  18. For the vegan chocolate buttercream, using a hand mixer or stand mixer, cream the softened vegan butter block and sifted powdered sugar together until pale and fluffy (about 5 minutes).
  19. Sift in the cocoa powder and salt to the butter mixture.
  20. Whip for a further 2-3 minutes, scraping the sides and bottom of the bowl occasionally, until fully combined.
  21. Add the melted and cooled dark chocolate to the buttercream mixture.
  22. Whip until fully combined.
  23. Transfer the buttercream into a piping bag fitted with a piping tip of choice (e.g., Wilton 1M).
  24. Decorate the cooled cupcakes by piping the vegan chocolate buttercream on top.
  25. Optionally, sprinkle with chocolate shavings or sprinkles of choice.
  26. Serve immediately or store as directed.

Notes

Ensure all cold ingredients are at room temperature for a smooth batter.
Measure gluten-free flour by weight for best accuracy.
Do not overmix the cupcake batter; stop once combined.
Use a firm vegan butter block for the buttercream, not a soft spread.

Find it online: https://theopenoven.com/super-moist-gluten-free-vegan-chocolate-cupcakes/