I love this recipe for so many reasons! First, mixing the batter is easy since it's a quick one bowl recipe. Second, the batter is naturally dairy-free, as I make use of coffee and oil instead of milk and butter... and trust me it works! Third, this gluten-free chocolate cupcake recipe yields the softest, fluffiest, and most moist crumb ever! Truly a great and easy option when you need gluten-free dairy-free cupcakes.
And that's the most wonderful thing about chocolate.... it makes dairy-free baking so manageable. I'm a cottage baker by trade, I sell gluten-free dairy-free cupcakes almost daily, and friends... I am not personally dairy-free. Quite the opposite, I'm Canadian and I love my butter! Chocolate is honestly already so rich and pleasant that you don't NEED milk. It is absolutely my favorite gluten-free dairy-free cupcake flavor. Pssst, if you want, you can use a butter-based buttercream for these gluten-free chocolate cupcakes, no problem!
These are popular at my cottage bakery because as I mentioned already, they are my best gluten-free dairy-free cupcake flavor. It's always what I recommend when I am asked to bake dairy-free, because chocolate buttercream made with vegan butter actually tastes pretty good! All other vegan buttercreams I've tried have an aftertaste, which my customers don't seem to mind, but my butter-loving Canadian self knows.
If you're looking for other gluten-free dairy-free dessert combos, check out my gluten-free vegan strawberry cupcakes, or my gluten-free dairy-free blackberry muffins.
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Ingredients
As with all my recipes, the most important ingredient is the gluten-free flour you choose. Please click through for the DIY blend I use at my cottage bakery, as well as appropriate commercial mixes, and "doctored" commercial mixes.
The other ingredients in this recipe are kitchen staples, and the only one that should be talked about a little is the coffee. My recipe calls for brewed coffee, and I simply make instant coffee for mine, but you can use espresso or whatever cup of Joe does it for you in the morning!
In this recipe, I've used a two-toned buttercream using both cocoa powder, AND dark cocoa powder (non-affiliate link). The dark cocoa powder is totally optional.
See recipe card for quantities.
Instructions
The instructions can be split between baking the cupcakes, and frosting the cupcakes.
The Cupcakes
This is a pretty easy one-bowl recipe, and I've labeled the steps for you!
- Sift the gluten-free flour, baking powder and baking soda
- Add all the dry ingredients to a bowl and mix well
- Add cocoa powder to the hot brewed coffee, to bloom the chocolate
- Add all the liquid ingredients, after the hot coffee has slightly cooled as to not cook the eggs in the bowl
- Stir the chocolate batter
- Divide equally into the lined muffin tray
- The batter should be two-third to three-quarter full
- Bake at 325F for 14 minutes
Hint: take the time to bloom the chocolate in the hot coffee (step 3). It deepens the flavor, for a super rich and pleasant chocolate experience.
The Frosting
I used my recipe for crusting buttercream, using a vegan soy-based butter. I used cocoa powder in two thirds of the batch, and dark cocoa powder in the las third, to give a two-toned buttercream effect, which is completely optional. Also optional is the grated dark chocolate garnish. I just like the visual effect and taste, but it does take some extra time to achieve.
I have created a video to show you how to decorate the cupcakes using a two-toned buttercream. In this video, I am using a Wilton 1B piping tip, which is a large drop-flower tip. You can of course decorate any way you would like, and I have some examples down in the Variations section of this post.
Substitutions
The allergens for the cupcake base itself: eggs. And the allergens for the frosting: soy.
- Egg-Free - There are two eggs in the batter, and I have not tried replacing them with flax. I am however working on a chocolate cake recipe that is completely allergen-free, so check back soon for that beauty! In the meantime, you can check out my vegan bakes: gluten-free vegan strawberry cupcakes, and gluten-free vegan lemon cake.
- Soy-Free - I chose a soy-based vegan butter here, because I wanted a tree-nut free cupcake. However, you can certainly avoid soy by using a coconut-cashew based vegan butter like Miyoko's.
Variations
Let's talk customization on these gluten-free dairy-free cupcakes!
- Ganache Frosting - I use a vegan chocolate buttercream, but you can also make a chocolate ganache frosting! The one I linked from my completely allergen-free chocolate cake recipe.
- Buttercream Flavors - I wrote the recipe with a dairy-free chocolate buttercream in mind, but you can use different flavors of frosting: coffee, raspberry and almond are amongst my favorites!
- Kid friendly - add some cute and colorful (certified gluten-free) sprinkles!
Here are the chocolate cupcakes decorated with a vegan vanilla buttercream. Pretty and yummy!
Equipment
Nothing fancy, just the usual kitchen staples:
- muffin tray
- bowl
- sifter
- stand mixer or electric mixer
- piping tip and bag
Storage
As written, the recipe is shelf-stable. If you use a ganache frosting, check the specific recipe's storage instructions.
Store at room temperature (the fridge is an enemy for gluten-free baked goods, as it dries them out quickly) for up to three days.
You can freeze the leftovers. If they are unfrosted, just wrap in plastic and store in the freezer in an airtight container. However, if they're already frosted, you'll need to flash freeze 10 minutes to harden the frosting, then wrap in plastic. Freeze for up to a month.
Thaw at room temperature when ready to eat!
Top tip
Overbaking gluten-free chocolate cupcakes makes them dry out too quickly. I found that taking them out of the oven while they are still fairly soft is perfect, as the inside of the crumb will continue baking slightly as they cool. So I always err on the side of slightly underdone.
FAQ
They can, but they certainly don't have to, as in... mine don't! I cannot say enough how much your flour choice matters. Most of the complaints about gluten-free baking is that it's gritty. A gritty cupcake means that the gluten-free flours used were not finely milled, and didn't absorb enough water, and so it just feels like a mouth full of sand. Please click through for my recommendations on gluten-free flours.
Because it works! Hot water helps dissolve cocoa powder (it's called blooming), and that brings out the richness of the chocolate. But why use hot water, when you could use hot coffee instead? You won't get an overpowering coffee flavor, it's there as an ingredient to help the chocolate shine!
Related
Looking for other cupcakes recipes? Try these!
Gluten-Free Chocolate Cupcakes
Equipment
- 1 muffin tray
- 1 sifter
- 1 Stand Mixer or electric mixer
- 1 piping bag and tip (I used 1B)
Ingredients
Dry Ingredients
- 127 grams gluten-free flour please click through for appropriate blends
- 3 grams baking powder
- 1.25 grams baking soda
- 1.9 grams salt
- 182 grams sugar
- 54 grams cocoa powder
Liquid Ingredients
- 68 grams canola oil or other neutral tasting oil
- 2 eggs room temperature
- 4.2 grams vanilla extract
- 144 grams brewed coffee hot (but cooling)
For the Buttercream
- 174 grams vegan butter room temperature
- 349 grams powdered sugar
- 30 grams cocoa powder
- 10 grams dark cocoa powder optional, use cocoa powder instead if omitting
- 4.2 grams vanilla extract
- 5 grams hot water only as needed
- 30 grams dark chocolate grated, for garnish
Instructions
For the Cupcakes
- Preheat the oven to 325 °F (163 °C)
- In a bowl, sift together the gluten-free flour, baking soda and baking powder.
- Add the salt and sugar and mix to combine.
- Brew hot coffee, and measure the correct amount needed for the recipe.
- Add the cocoa powder to the hot coffee; this blooms the chocolate and deepens flavors.
- Let the cocoa-coffee mixture cool slightly. It should still be warm but not piping hot, to avoid cooking the eggs.
- Add the oil, eggs, vanilla extract and coffee mixture to the dry ingredients.
- Mix well until the batter is smooth.
- Divide evenly into the lined muffin tray, and let the batter sit 10 minutes.
- Bake in the center of the preheated oven for 14 minutes, until an inserted toothpick comes out with a few moist crumbs. Don't overbake.
- Let fully cool before frosting.
For the Buttercream
- With an electric mixer (or stand mixer with a paddle attachment), cream the vegan butter. It should take a bit less than 5 minutes to be light and fluffy.
- Add sifted powdered sugar and cocoa powder (IF doing the two-toned buttercream, separate your buttercream into two different containers before adding the different cocoa powders).
- Add vanilla extract.
- Mix 5 minutes. If the consistency is too thick to pipe, thin out with hot water, one teaspoon at a time.
- Frost your cupcakes and enjoy! Please watch the video in the instruction section of this post for the correct buttercream consistency, and a decorating video.
Anthony
The slight bitterness of the coffee pairs perfectly with the rich, sweet chocolate icing.
Vanessa
These look amazing! Going to make them for a friend of mine who can't have gluten or dairy. I'll be happy if my decorating looks half as good!
Naelle @ GlutenFreeDIYers
Even messy cupcakes taste delicious, which is what counts!
paula
My MIL was recently diagnosed GF and we needed a good recipe to make for birthdays going forward. Everyone LOVED these cupcakes! A hit for sure.
Vicky
Your gluten-free chocolate cupcakes recipe perfect for a gluten free diet! The cupcakes were moist and fluffy, and even those who were not gluten-free loved them.
Lauren
These were so moist and tasty!