These decadent, Double Dark Chocolate Cupcakes are a great go-to dessert. They're vegan, gluten-free and full of chocolaty goodness!
Servings: 10 cupcakes
- 1 cup Gluten free flour (Bob's Red Mill 1 to 1 gluten-free baking flour was used for this recipe. Other brands can be used, but results may vary.)
- ½ cup Almond flour made from Almond Cow pulp (dried)*
- 1 tsp Xanthum gum (if not included in gluten free flour blend)
- ¾ cup Organic cane sugar
- ¼ cup Light brown sugar
- 4 tbsp Dutch process cocoa powder
- ¾ tsp Baking powder
- ½ tsp Baking soda
- ⅛ tsp Salt
- 1 cup Almond milk made from Almond Cow
- 2 tsp Apple cider vinegar
- 2 tbsp Freshly brewed espresso
- ⅓ cup Canola oil (can substitute melted coconut oil)
- 2 tsp Vanilla extract
- 1 cup (2 sticks) Vegan butter, softened to room temperature
- 4 ¼ cups Confectioners sugar, sifted
- ¼ cup Almond milk made from Almond Cow
- 2 tsp Vanilla
- Pinch of salt
Preheat oven to 350 degrees. Line a cupcake pan with paper liners and set aside. In a measuring cup or small bowl, combine almond milk and apple cider vinegar. Allow to sit for 5 minutes. Meanwhile, in a medium bowl combine gluten free flour, almond flour, xanthum gum, cocoa powder, baking soda, baking powder and salt. Whisk to combine well. Once almond milk has started to bubble up and turn to buttermilk, add in the freshly brewed espresso. Stir to combine and add to the dry ingredients. Add the canola oil and vanilla. Using a wooden spoon, stir to combine but do not overmix. Using a cookie scoop or measuring cup, evenly distribute the batter amongst the 10 cupcake liners.
Bake for 15-17 minutes or until a toothpick inserted in the center of the cupcakes comes out clean. Remove the pan from the oven and allow cupcakes to cool for a few minutes in the pan and then remove them and place on a wire rack to cool completely before frosting.
While cupcakes cool, make the chocolate buttercream. In the bowl of a stand mixer fitted with the paddle attachment, add the vegan butter and cream together with the cocoa powder on medium high speed for 2-3 minutes or until well combined. With the mixer on low speed, add the sifted confectioner’s sugar one cup at a time, scraping down the sides of the bowl with each addition. Add the almond milk and vanilla, along with the pinch of salt, mixing on low speed. Once incorporated, increase speed to medium high and whip the buttercream until light and fluffy, about 3 minutes. Scoop the buttercream into a piping bag fitted with a large star tip and pipe swirls onto cooled cupcakes.
*To make almond flour from Almond Cow almond milk pulp, remove the pulp from the ingredient basket and spread in a thin layer on a baking sheet lined with parchment paper. Place in the oven at 200 degrees (or lowest setting) and bake for 4 hours or until the pulp is dehydrated and the mixture is dry and crumbly. Remove the baking sheet from the oven and let sit at room temperature overnight. Place the dried pulp in a food process and pulse 10-12 times until it turns into a fine flour.