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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

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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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Melissa Barcelona Comer
1 Years Ago

Rachel Cassady :)


Reply
Rachel Cassady
22 Jan 2016

Um, yes, please!! Thank you for thinking of me!

Melissa Barcelona Comer
22 Jan 2016

Of course! You're the queen of cupcakes!

Margie Koelling
1 Years Ago

over 7 cups of sugar in these... i think not.


Reply
Jassiya Omer
1 Years Ago

Amina Faruki OMG make this PLEASE


Reply
Amina Faruki
20 Jan 2016

Bad ingredients Jassiya will make better this just looks good trust me!

Kristen Alana
1 Years Ago

I made these last night. They were chewy. Weren't great tasting... Ugh... another cupcake bites the dust.


Reply
Timenah Ailsa
1 Years Ago

Isabel Haida


Reply
Nikki Blankenship
1 Years Ago

Amber Jones


Reply
Liz Sunderhaus
1 Years Ago

Katherine Villanueva


Reply
Gaile Vincent
1 Years Ago

Tracy L'Allier


Reply
Rosa Pettengill
1 Years Ago

Need to make these for Leslie!


Reply
Kelli Harper
1 Years Ago

Rick Harper yum


Reply
Rick Harper
20 Jan 2016

Yum!!!



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