Name: Super Moist Gluten Free Vegan Chocolate Cupcakes
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Super Moist Gluten Free Vegan Chocolate Cupcakes

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Skip to contentAbout meCookbookContactWork with meThis post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. For more info, check out the&nbsp;. Thank you for supporting The Loopy Whisk.These are hands down THE BEST gluten free vegan chocolate cupcakes you’ll ever try. Everything about them is just spot on: from the moist, fluffy, intensely chocolatey cupcakes to the rich and fluffy vegan chocolate buttercream.And you’d honestly never know that they’re made without any gluten, eggs or dairy! I’ve optimised the recipe to give cupcakes that are pretty much indistinguishable from their “regular” equivalents – so, they’re guaranteed to be a hit with everyone, regardless of whether or not they’re gluten free and/or vegan.Importantly, this recipe uses only the usual pantry staples: no strange ingredients and no egg replacements needed!Note that I do already have a gluten free vegan chocolate cupcake recipe on the blog that I published back in 2018. That recipe has been made and loved by many, but over the years my baking knowledge has evolved and expanded. So, it was high time to make a new and improved version of these fabulous cupcakes.I didn’t want to delete that recipe, as many readers have enjoyed it over the years – and it also shows the progress of my baking journey. Personally, I prefer this new recipe for its richness and perfect textures. However, there’s no such thing as too many chocolate cupcakes to choose from… in general when it comes to chocolate, I’m a firm believer in the saying “the more, the merrier”.These gluten free vegan chocolate cupcakes are incredibly easy to make: all you have to do is melt the chocolate and oil together, combine them with the wet ingredients, sift together the dry ingredients, and then mix it all together into a luscious, chocolatey batter. Yes, that’s all there is to it.The batter will be fairly runny, almost like an extra-thick hot chocolate, and that’s exactly how it should be. It contains quite a high proportion of wet ingredients (especially water and non-dairy milk), and that’s what keeps these cupcakes wonderfully moist – without venturing over into fudgy brownie territory! So, while the cupcakes are moist and rich, they’re also fluffy, soft and airy.The exact amount of batter per cupcake will vary slightly depending on the size of your muffin/cupcake tin and liners (unfortunately, neither of these are standardised and they can vary in size/volume), but it’s a good rule of thumb that gives reliable results.If you follow the recipe below precisely and accurately, and then divide the batter evenly between 12 liners, you should get the perfect amount of batter per each liner with no issues.To divide the batter evenly between the liners or cups, I usually use a large “4 tablespoon” ice cream or cookie scoop. This helps you to scoop out equal portions of the batter each time.I go into more detail about why that is in my cookbook Baked to Perfection (along with lots more interesting science about cupcakes &amp; muffins and other gluten free baking), but in short: a lower oven temperature ensures that the edges and the centre of the cupcakes bake at a similar rate, which gives an even rise and results in a flat top that’s perfect for frosting.The vegan chocolate buttercream frosting is based on the one that I use in my highly popular Ultimate Gluten Free Chocolate Cake. It’s my favourite, go-to chocolate buttercream frosting that’s insanely luscious and chocolatey, and really the only difference in this vegan version is that I used a vegan butter alternative instead of regular butter.(By the way, this is also the frosting that I used in my Small Batch Gluten Free Vegan Chocolate Cake, which is INCREDIBLE and you definitely need to try it!!)For these cupcakes, I used the Stork vegan butter block that’s available here in the UK. However, most firm vegan/dairy free butter blocks will work well. Just make sure that you don’t use a soft vegan spread, as that would result in a loose, soft buttercream and that can cause issues when you pipe it onto the cupcakes.Using a firm vegan butter alternative ensures that the buttercream pipes beautifully and holds its shape nicely even if the cupcakes stand at room temperature for a long time.Because I’m terribly indecisive, I piped the buttercream in two different styles: in a tall, swirly mound on top of each cupcake and also in a simple rose pattern that’s just as gorgeous. I used the Wilton 1M piping tip in both cases.You can pipe the buttercream whichever way you like, there’s no rules here. The main difference between the two styles of piping (aside from the obvious visual difference) is how much frosting you get per cupcake.If you like only a very small amount of frosting per cupcake, go with the rose pattern (left in the photo below). In that case, you can halve the amount of frosting in the recipe.If, on the other hand, you’re a believer in a 1:1 frosting-to-cupcake ratio, then the tall swirl is the one for you (right in the photo below).As a simple finishing touch, you can sprinkle the cupcakes with chocolate shavings as I’ve done for some of them, but chocolate sprinkles or other kinds of sprinkles will also work great.Happy baking!If you’re looking for more ridiculously delicious gluten free vegan recipes, you’re definitely in the right place!PrintRate from votes &nbsp;and I’m so excited to welcome you to The Loopy Whisk, where we’re all about&nbsp;feel good recipes that make living with food allergies and dietary requirements easy as cake! (And there’s a lot of cake round these parts.)Get the latest recipes and my top tips straight into your inbox! Get the latest recipes and my top tips straight into your inbox! and I’m so glad to welcome you to The Loopy Whisk, where we’re all about feel good recipes that make living with food allergies and dietary requirements easy as cake! (And there’s a lot of cake round these parts.) I’m happiest in the kitchen and behind the camera, bringing my allergy friendly dreams to life, and sharing them with you.As featured on© 2023 The Loopy Whisk – All rights reserved.Privacy Policy | Disclosure Policy

Skip to contentAbout meCookbookContactWork with meThis post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. For more info, check out the&nbsp;. Thank you for supporting The Loopy Whisk.These are hands down THE BEST gluten free vegan chocolate cupcakes you’ll ever try. Everything about them is just spot on: from the moist, fluffy, intensely chocolatey cupcakes to the rich and fluffy vegan chocolate buttercream.And you’d honestly never know that they’re made without any gluten, eggs or dairy! I’ve optimised the recipe to...

Super Moist Gluten Free Vegan Chocolate Cupcakes

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