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Chocolate Cupcakes With Rich Maple Buttercream [Vegan, Gluten-Free]

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Moist and airy, nostalgically deep and dark, and perfect in every way, you'll never need another chocolate cupcake recipe after you try this one.The magic texture comes from a fascinating chemical reaction between the acidic cocoa powder, baking soda, the hot coffee, and vinegar. Topped with a delicious maple buttercream frosting, what more could you ask for in a dessert?

Chocolate Cupcakes With Rich Maple Buttercream [Vegan, Gluten-Free]

Ingredients

For the Cupcakes:

  • 2 cups all-purpose gluten-free flour
  • 2 cups granulated sugar
  • 3/4 cup cocoa powder (not Dutch process)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup hot espresso, or hot brewed coffee
  • 1 cup canola oil, or other neutral oil such as sunflower
  • 3/4 cup non-dairy milk
  • 2 tablespoons apple cider vinegar
  • 1 flax egg (1 tablespoon ground flaxseeds, plus 3 tablespoons water)
  • 1 tablespoon vanilla extract

For the Frosting:

  • 3/4 cup non-dairy margarine, softened
  • 2-3 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 4-5 cups powdered sugar
  • 1-2 teaspoons non-dairy milk, if needed

Preparation

To Make the Cupcakes:

  1. Preheat oven to 325°F. Prepare a muffin tin with liners.
  2. In a large bowl, thoroughly whisk together the dry ingredients. Add the remaining ingredients and mix until very well combined. The batter will be relatively thin, but it should look dark and make ripples when you lift the spoon out of the batter.
  3. Fill each liner with about 2/3 full. Bake for about 30 minutes, until the cake bounces back at your light touch.
  4. Cool on baking racks for a few minutes, before carefully turning over and cooling completely.

To Make the Frosting:

  1. Using a hand, or stand, mixer, beat the vegan margarine on medium speed, for several minutes. Add 2 tablespoons of maple syrup and 1/2 cup of powdered sugar, beat to combine. Add the vanilla and 1/2 cup more powdered sugar and beat again to combine.
  2. Slowly add the remaining powdered sugar, tasting as you go along until it is where you like it. Add an additional tablespoon of maple syrup and the non-dairy milk, if needed.
  3. Pipe onto completely cooled cupcakes in desired shape.

Nutrional Information

Total Calories: 8232 | Total Carbs: 1265 g | Total Fat: 370 g | Total Protein: 23 g | Total Sodium: 6290 g | Total Sugar: 1023 g

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


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We here at Leafy Cauldron believe food should be life affirming. We can do better! Started as passion project to share a love of Harry Potter and vegan food, we’ve now branched out to focus on fun, fresh and innovative recipes that also happen to be allergy-friendly with zero compromise when it comes to taste and texture.


 

 

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35 comments on “Chocolate Cupcakes With Rich Maple Buttercream [Vegan, Gluten-Free]”

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Francesca Sweeney-Androulaki
24 Days ago

Yum!!!!!!!!


Reply
Paula Hernandez
24 Days ago

Paula Hernandez


Reply
Annette Erbs Marslen
24 Days ago

Six to seven cups of cane sugar!!! You have to be kidding!!! That's a terrible recipe!!! And margarine! Let's just poison ourselves!


Reply
Evie Louise
25 Days ago

Claire Quinn Kim Georgine


Reply
Sandy Martinez
25 Days ago

Lost me at "Espresso". Barf city...


Reply
Ben An Kel
25 Days ago

Soraya Walker lol


Reply
Soraya Walker
23 Oct 2017

Yummmmm

Ben An Kel
23 Oct 2017

you bake and I’ll sample them for u lol

Kathleen Lewis
25 Days ago

getting my fat pants on


Reply
Melissa J. Klein
25 Days ago

Shiloh Klein Cordova


Reply
Melissa Melendez
25 Days ago

Why does everything that's vegan need to be gluten free all of a sudden?? Stop lumping them together. I, for one, love me some gluten.


Reply
Kathleen Lewis
23 Oct 2017

seiten 🌼

Anna Marie
25 Days ago

Mary Wright, make these?


Reply


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