Death by Chocolate Cupcakes
Deeply dark gluten-free, dairy-free, vegan chocolate cupcakes topped with chocolate buttercream and a chocolate ganache drizzle.
- Prep Time
- 20 min
- Cook Time
- 25 min
- Total Time
- 45 min
- Servings
- Makes 2 dozen cupcakes
After my Carrot Cupcakes won over an unsuspecting taste-tester, I was asked to make gluten-free, vegan cupcakes for a kid's birthday party. When the mom asked if I could also do "something chocolate," I took that as a challenge.
These came out of the oven looking almost black, and my husband walked in and said they looked "awesome" before he'd even tasted one. One bite in, I understood — moist cupcake, creamy chocolate icing, rich ganache on top. These are, without exaggeration, the best chocolate cupcakes I've ever made.
Ingredients
For the Cupcakes
- 2 cups gluten-free all purpose flour
- 1 1/2 cups granulated sugar
- 1/3 cup unsweetened cocoa
- 1/3 cup unsweetened dark cocoa
- 1/2 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups non-dairy milk
- 1/2 cup coffee
- 2 teaspoons vinegar
- 2/3 cup vegetable oil
- 1 tablespoon vanilla extract
For the Chocolate Buttercream Icing
- 1 cup plant butter, softened
- 2 cups confectioners sugar
- 1 cup unsweetened cocoa
- 1 tablespoon vanilla extract
- 2 tablespoons water (optional)
For the Chocolate Ganache
- 1 cup chocolate chips
- 1 tablespoon coconut oil
Instructions
- 1Preheat oven to 350 degrees.
- 2Combine the flour, both cocoas, sugar, baking powder, baking soda, and salt in a mixing bowl or standing mixer, and stir together.
- 3Add the remaining liquid ingredients and beat at medium speed for about 1 minute, until well combined.
- 4Line two muffin pans with liners and give each a quick spray. Fill the liners about 2/3 full.
- 5Bake for 24-25 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for a couple of minutes before transferring to a rack to cool completely.
- 6For the icing: beat the softened plant butter at medium speed for 2-3 minutes. Add the confectioners sugar, cocoa, and vanilla, and beat for another 2 minutes, adding water as needed for a creamier consistency.
- 7Pipe the icing onto the cooled cupcakes.
- 8For the ganache: combine the chocolate chips and coconut oil in a microwave-safe dish and heat in 30 second intervals, stirring between each, until melted and smooth. Drizzle over the frosted cupcakes.
