What makes these Chocolate Brownie Cupcakes gluten-free?

These cupcakes are made gluten-free by using oat flour as the primary dry ingredient, ensuring a delicious treat for those with gluten sensitivities.

What is a flax egg and why is it used in this recipe?

A flax egg is a vegan egg substitute made from ground flaxseed and water, used here to bind the ingredients and add moisture without animal products.

What gives the frosting its smooth texture and sweetness?

The frosting achieves its smooth texture from palm shortening and its sweetness from maple syrup, creating a rich and creamy topping for the cupcakes.

How does boiling water contribute to the cupcake batter?

Adding boiling water to the batter helps create a tender, moist crumb and contributes to the fudgy texture of these brownie cupcakes.

How should I store leftover Chocolate Brownie Cupcakes?

Store frosted cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer freshness. They can also be frozen for up to 1 month.

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Chocolate Brownie Cupcakes
[Vegan, Gluten-Free]

CB By: Christina Bedetta

Author Bio

Christina Bedetta is a passionate Registered Dietitian on a mission to prove just how delicious... Read More

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Close-up of three frosted vegan gluten-free chocolate brownie cupcakes, garnished with chocolate chips, on a wire rack.

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Chocolate

Chocolate Brownie Cupcakes [Vegan, Gluten-Free]

Dairy Free

Fudgy, decadent chocolate cake with rich and creamy frosting is undoubtedly my favorite dessert, so days like today are pretty special. These particular cupcakes are 100 percent gluten-free, nut-free, vegan, and refined-sugar free, but you would never know.

Ingredients You Need for Chocolate Brownie Cupcakes [Vegan, Gluten-Free]

1 1/4 cups oat flour
1/3 cup unsweetened cocoa or cacao powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut oil, melted
1 cup coconut sugar (or sugar of choice)
1 flax egg
2 teaspoons vanilla extract
3/4 cup boiling water
1/2 cup semisweet vegan chocolate chips mixed with 1 tablespoon oat flour, optional

Frosting Ingredients

1/2 cup palm shortening
3/4 cup unsweetened cocoa or cacao powder
3/4 cup maple syrup
1 teaspoon vanilla

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How to Prepare Chocolate Brownie Cupcakes [Vegan, Gluten-Free]

Preheat oven to 350ºF. Line a 12 cup muffin pan with cupcake liners and spray lightly with cooking spray.
Stir together the oat flour, cocoa, baking powder, baking soda, and salt in a small mixing bowl.
In a large mixing bowl, mix together the oil, sugar, flax egg and vanilla. Slowly mix in the dry ingredients. Gently stir in the boiling water, then beat until smooth. Allow the batter to sit for a few minutes.
Pour the batter into the lined cupcake pan using roughly 1/4 cup batter for each cupcake. Sprinkle a few of the semisweet chocolate chips into each cupcake, if desired. Bake 18-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool cupcakes for a few minutes in the pan, then remove them to sit on a wire rack.
For the frosting, beat the shortening with an electric mixer until smooth and fluffy. Gently beat in the cocoa, then gradually add in the syrup and vanilla.
Frost the cupcakes, garnish if desired, marvel at how lovely they look, and dig in!