Name: Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Ingredients: 160 g Gluten free flour (Or 180g normal flour for non gluten free option); 150 g Caster sugar; 50 g Cocoa powder; 20 g Cornflour/cornstarch (Omit if for gluten free option); 150 mL Vegetable oil; 8 tbsp Boiling water; 3 Eggs; 2 tbsp Milk (Or dairy free milk or water for dairy free option); 1 tsp Vanilla essence; 1 1/2 tsp Bicarbonate of soda; 1/2 tsp Xanthan gum (Omit if for gluten free option); Pinch Salt; My vegan vanilla 'buttercream recipe'; 1-2 tbsp 1-2 tbs Cocoa powder

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I’m in rich chocolatey heaven with these chocolate cupcakes, I cant get enough of these and the recipe is so easy!

Prep time:

15 minutes

Serves:

Cook time:

30-35 minutes

Level:

Easy

This chocolate cupcake recipe is so versatile and adaptable for dairy free and gluten free dietary requirements but it’s also great with an option for normal diets too.

Gluten and Dairy Free Chocolate Cupcakes

DF: Dairy Free

GF: Gluten Free

Ingredients

160g Gluten free flour (or 180g normal flour for non gluten free option)
150g Caster sugar
150mL Vegetable oil
20g Cornflour (omit with non gluten free option)
3 Eggs
8 tbsp Boiling water
2 tbsp Milk (or Dairy free alternative)
1 tsp Vanilla essence
1 1/2 tsp Baking powder
1/2 tsp Xanthan gum (omit with non gluten free option)
Pinch Salt

For the Icing

My Vegan vanilla ‘buttercream’ recipe
1-2 tbsp Cocoa powder

Recipe Tips

With Recipe Options for Gluten and Dairy Free Chocolate Cupcakes

Chocolate cupcakes are a timeless classic, beloved for their rich, indulgent flavour and moist, tender crumb. With a simple yet irresistible combination of ingredients, these cupcakes are sure to satisfy even the most discerning chocolate lover’s cravings. Whether you’re gluten-free or not, these cupcakes offer a decadent treat that’s perfect for any occasion.

I like decorating these cupcakes with this cute chocolate buttercream swirl. Check out my recipe for vegan ‘buttercream’.

Gluten Free or Regular Flour

Let’s start with the flour. Whether you opt for gluten-free flour or regular flour, the base of these chocolate cupcakes provides the perfect canvas for the rich cocoa flavour to shine. The gluten-free option ensures that everyone can enjoy these delectable treats without compromise. For the gluten-free version, we use 160g of gluten-free flour, while the non-gluten-free option calls for 180g of regular flour.

Cornflour is added to the gluten-free version of these cupcakes to help give a soft light texture and reduce the graininess you can sometimes get with gluten free flour.

For the gluten-free version, we also include 1/2 teaspoon of xanthan gum to help mimic the elasticity and texture of gluten. This ensures that the cupcakes hold together and maintain their shape without the need for gluten. However, if you’re making the non-gluten-free version, you can omit the xanthan gum without compromising on quality.

Raising Agent

To ensure these cupcakes rise beautifully and achieve that perfect dome shape, we add baking powder to the batter. With 1 1/2 teaspoons of baking powder, these cupcakes achieve just the right amount of lift, resulting in a light and fluffy texture that’s simply irresistible.

Caster Sugar

Next up is the sweet element: caster sugar. With 150g of caster sugar, these cupcakes are perfectly sweet without being overly sugary. Combined with the intense chocolate flavour, the sweetness creates a harmonious balance that’s simply irresistible.

Oil in Chocolate Cake

Oil is often preferred over margarine or butter in chocolate cupcakes for several reasons, particularly when it comes to achieving moistness and tenderness in the final product.

Firstly, oil is 100% fat, whereas both margarine and butter contain water. This means that oil contributes more fat to the batter, resulting in a moister and more tender texture in the cupcakes.

Secondly, oil has a higher smoking point compared to butter or margarine. This means that it can be heated to a higher temperature without burning, which is advantageous when mixing the hot cocoa mixture into the batter. The higher temperature helps to fully dissolve the cocoa powder and fully incorporate it into the batter, resulting in a smoother texture and more intense chocolate flavor.

Additionally, oil is a liquid at room temperature, whereas margarine and butter are solid. This means that oil is more easily distributed throughout the batter, ensuring a more even texture and preventing any pockets of dryness.

Eggs

Eggs play a crucial role in providing structure and stability to these cupcakes. With three eggs, these cupcakes achieve the perfect balance of lightness and density, resulting in a tender crumb that melts in your mouth with each bite.

Cocoa Powder

Adding boiled water to cocoa powder can enhance the flavour in several ways resulting in irresistible chocolatey goodness:

Dissolving Cocoa Particles: Cocoa powder is composed of finely ground cocoa solids. When you mix cocoa powder with boiled water, the hot water helps to dissolve these cocoa particles more effectively. This dissolution process releases the cocoa’s flavor compounds, allowing them to infuse into the water and create a concentrated cocoa solution. This results in a richer, more intense chocolate flavor in your baked goods.
Unlocking Flavour Compounds: Cocoa contains numerous flavour compounds that contribute to its rich, complex taste. When hot water is added to cocoa powder, it helps to release these flavour compounds from the cocoa solids. The heat from the water can break down the bonds holding these compounds, allowing them to disperse more freely in the liquid. As a result, the cocoa solution becomes more aromatic and flavourful, enhancing the overall taste of your baked goods.
Balancing Bitterness: Cocoa powder has a naturally bitter taste due to its high concentration of cocoa solids. Adding boiled water to cocoa can help to temper this bitterness by diluting the cocoa’s intensity. The water acts as a neutral carrier for the cocoa flavor, allowing it to be more evenly distributed throughout the batter or dough. This balanced flavor profile ensures that your baked goods have a pleasant chocolate taste without being overly bitter.
Moisture Content: Cocoa powder tends to be dry and powdery, which can affect the texture of your baked goods. By mixing cocoa powder with boiled water, you introduce moisture into the mixture, helping to hydrate the dry ingredients and create a smoother, more cohesive batter or dough. This improved moisture content contributes to a softer, more tender texture in your final baked goods.

Baking the Chocolate Cupcakes

Once all the ingredients are combined, the batter is spooned into cupcake liners and baked until golden brown and fragrant. As they bake, the aroma of chocolate fills the air, creating anticipation for the delightful treat that awaits.

Once cooled, these chocolate cupcakes are ready to be enjoyed. Whether served plain or topped with a swirl of creamy frosting, they’re sure to be a hit with everyone who takes a bite. With their intense chocolate flavour and moist, tender texture, these cupcakes are a true delight for the taste buds. So go ahead, indulge in a little chocolatey goodness with these irresistible treats.

Check out my recipe for vegan ‘buttercream’.

Try the Gluten and Dairy Free Chocolate Cupcakes

This recipe is adaptable for dairy free, vegan and gluten free dietary requirements but it’s also great with an option for normal diets too.

Rebecca K.

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