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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]


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


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.

Nutritional Information

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





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]”

Click to add comment
Francesca Sweeney-Androulaki
5 Months Ago


Paula Hernandez
5 Months Ago

Paula Hernandez

Annette Erbs Marslen
5 Months 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!

Evie Louise
6 Months Ago

Claire Quinn Kim Georgine

Sandy Martinez
6 Months Ago

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

Ben An Kel
6 Months Ago

Soraya Walker lol

Soraya Walker
23 Oct 2017


Ben An Kel
23 Oct 2017

you bake and I’ll sample them for u lol

Kathleen Lewis
6 Months Ago

getting my fat pants on

Melissa J. Klein
6 Months Ago

Shiloh Klein Cordova

Melissa Melendez
6 Months 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.

Kathleen Lewis
23 Oct 2017

seiten 🌼

Anna Marie
6 Months Ago

Mary Wright, make these?


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