Difference Between Dutch Processed And Natural Cocoa Powder
The two basic types of cocoa powder are Dutch-process and natural.
Natural cocoa powder is ground cocoa powder in its pure form. It doesnt undergo further processing which leaves the cocoa a light, chalky brown color with a bitter taste to it. Natural cocoa powder is generally paired with baking soda in recipes. Because cocoa beans are naturally quite acidic, baking soda will trigger the chemical reaction that causes lift and lightness in your final bake.
Dutch-process cocoa powder, discovered by a Dutch chocolate maker, on the other hand is made by soaking cocoa beans in an alkali solution which neutralizes the acidity and cuts a bit of the bitterness. The results in a product that is darker in color and less bitter flavored. It creates what some people consider a richer, fudgier flavor in baked goods. Dutch-process cocoa powder along with oil is the secret to moist cupcakes.
Black cocoa powder is a style of Dutch-process cocoa powder that because of heavy, repeated processing- is extremely dark in color . If you are looking for this deep dark color, I recommend giving the black cocoa powder a try.
The Best Way To Make Gluten Free Chocolate Cupcakes
Start by preheating your oven to 350F and then by the time youve make the cupcake batter the oven will be hot!
For best results make sure that your ingredients are at room temperature. Combine the gluten free flour, xanthan gum, baking powder and cocoa powder into a bowl and give it a quick whisk to everything is properly mixed.
Cream the butter and sugar together in a large bowl then go ahead and add eggs and vanilla and mix again.
Lastly add the flour and cocoa mixture to the butter/sugar mix and mix again taking care to scrape down the sides and base of the bowl.
Line a cupcake pan with baking cups, you should get between 18-24 cupcakes if you evenly divide your gluten free chocolate cupcake batter.
Bake for 12-15 minutes, exact cook time will vary depending on how hot your oven is.
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How To Frost And Decorate Your Gluten Free Chocolate Cupcakes
To frost these cupcakes, you will need a piping bag and a large closed star piping tip. This gives you those beautiful swirls and ridges.
Its important to frost your cupcakes once theyre completely cool, otherwise the ganache will melt on top.
Once cooled, create a double swirl on top of each cupcake. Start in the center and work your way all around the edge of the cupcake. Once youve come full circle, continue piping up towards the center and quickly pull the tip off to the side to break free. Dont pull up on the tip otherwise your ganache frosting will lift off the cake.
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Easy Gluten Free Cupcakes
Ive taken my favorite chocolate cupcake recipe and turned it gluten-free. These are moist & fluffy with a subtle yet decadent chocolate flavor. I absolutely love how easy this recipe is, and it comes together in just a few simple steps.
I topped with my favorite vanilla buttercream, but you could easily pair these with any frosting of your choosing. If you want chocolate frosting, I suggest this chocolate cream cheese one, or these would also be great with peanut butter or Oreo frosting too.
Baking gluten-free can be intimidating if youre not used to it. However, I find its easier to do these days thanks to a measure-for-measure gluten-free flour. This allows you to still enjoy a dessert without worrying about purchasing a bunch of different flour alternatives.
If you are looking for a gluten-free vanilla cupcake, Ive got you covered there too.
Tips To Keep Them Moist
These gluten free chocolate cupcakes are made extra moist with the help of some hot water, eggs and oil. I used avocado oil but melted dairy free butter also does the trick.
The eggs also helps the cupcakes get nice and fluffy too. These cupcakes will be nice and moist as long as they are not over baked!
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Why Make My Gluten
- Super easy to make just make cupcakes, whip up some icing and construct!
- Its a SUPER moist and chocolatey sponge cake, topped with an indulgent, thick, sweet chocolate icing, topped with colourful sprinkles. What more could you want?
- Best of all, youd never know it was gluten-free by tasting or looking at them theyre super soft and NOT crumbly or dry at all.
- Nutella is gluten-free in the UK so celebrate that fact by making these!
- Yep, its easy to make dairy-free too just see the FAQ section to find out how.
So what do my gluten-free chocolate cupcakes taste like?
Each cupcake is beautifully soft, moist and indulgently chocolatey, filled with oozing Nutella in the middle.
Then theyre topped with fluffy, rich and indulgent chocolate buttercream and colourful, crunchy gluten-free sprinkles.
Honestly, if I could find one of these out in the wild and it was gluten-free I think Id faint! But fortunately, you can easily make these at home no fainting required.
Heres everything youll need for this recipe consider it your shopping list! Keep scrolling until you see the recipe card for the measurements and method
How To Make Them
When I say this recipe is simple, quick, and easy, Im not exaggerating in any way. All you have to do is whisk all the dry ingredients together , then stir all the wet ingredients, plus the sugar, together and then combine the two.
Back in elementary school, you may have done the volcano science project or see someone do it. Its the one that combined baking soda and vinegar to provide a reaction. Remember that?
This is what youre doing with this recipe, youre combining those two ingredients to replicate that same reaction to make the cupcakes rise nicely. Have a look at the last picture in this collage to see the reaction taking place:
After you add the wet ingredients to the dry, stir until there are no lumps or pockets of dry ingredients left. Dont over mix, though, since this will pop all of those bubbles that we need!
After I have everything mixed nicely, since this batter is a little more runny than others, I like to pour it into a large measuring cup and then pour the batter into the cupcake liners.
You need to fill each cupcake liner 2/3 of the way up . If you add too little, your cupcake will be too short, and if you add too much, your cupcakes can sink and not bake properly, or bubble over making a mess in your oven.
And now you have 12 perfectly moist gluten free chocolate cupcakes, almost ready to be decorated! The image directly above this text is a finished cupcake.
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The Best Gluten Free Chocolate Cupcakes
These gluten free chocolate cupcakes are so chocolaty, so good. If you love chocolate, this easy gluten free chocolate cupcake recipe is for you. These cupcakes are moist, chocolaty, and just plain irresistible!
Our family loves to spend time together in the kitchen, and if you recall my delicious Gluten Free Vanilla Cake recipe, my daughter has been “hired” to decorate my gluten free desserts look beautiful! She is a big fan of the British Baking show and has all sorts of fun decorating ideas.
This easy gluten free chocolate cupcake recipe is really easy to make. Grab your kids and head to the kitchen :-).
Notes On Ingredients For Gluten
- Flour: As always, I recommend using a good quality gluten-free flour blend that isnt made of bean flours. I have had great success with the texture of these cupcakes when I use Gluten free Mamas Almond Blend or Gluten free Mamas Coconut Blend, King Arthur Measure for Measure Flour, and also with Cup4Cup flour.
- Baking cocoa: In this recipe, I like to divide the total amount called for and use about 1/2 of dutch-processed, Hersheys regular or Saco blend cocoa and 1/2 Hersheys special dark cocoa. That is how I achieve a deep, dark brown to my cupcakes and icing.
Heres a look at how full to fill the cupcake liners before baking and what the cupcakes look like after baking. Youll notice the cupcakes are mostly flat, making them perfect for frosting!
This frosting you MUST make this fudge frosting! You will totally want to just eat the frosting with a spoon. My hubby and I will fight over who gets to lick the beaters when I make it. Thanks to my friend Steph for sharing this frosting recipe with me back in my college days!
No matter what new cake recipe I try out, I always use this frosting as it is simply the best chocolate fudge frosting there is!
You can also switch up your cupcake liners and add sprinkles to make these work for whatever holiday or party youre bringing them to. Here I used red/white/blue liners and sprinkles to make gluten-free patriotic cupcakes for a Fourth of July potluck:
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How To Get The Perfect Fluffy Gluten Free Chocolate Cupcakes
It is important to correctly measure your dry products! Lightly spoon powder and flours into measuring cup until it is overflowing. Then drag the backside of a knife across the top to level it off.
Growing up, I was always the one who plunged the measuring cups head first into a bag of flour, calling that good. Cant say this method didnt follow me into adulthood.
Measuring is important! Doing that measuring-cup-dive method can accumulate up to 1.5 times MORE flour than you need. // With gluten-free baking, this is a huge no bueno.
Measuring correctly ensures you will have moist, airy chocolate cupcakes that everyone will love to devour. #CupcakeMasteringSkillz
Do I Need Weighing Scales To Bake Your Gluten
In short yes, yes and yes! And I wouldnt advise attempting any of my recipes without them.
A lot of work went into fine tuning ratios and quantities and for me, baking is all about consistency and precision. I want you to make this recipe and for it to turn out EXACTLY like mine did.
Id recommending using digital cooking scales like these so you know youre getting an accurate measurement and replicating my recipe as accurately as poss.
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How To Store Gluten Free Chocolate Cupcakes
Once frosted, store your cupcakes in an air tight container in the refrigerator. This prevents the ganache from turning too soft.
They will keep in the fridge for up to one week, if they dont get gobbled up by then! But for the best texture, consume within the first 3 days.
If you would like to bake the cupcakes and make the ganache later, you can definitely do so. Store the cupcakes in an air tight container in the fridge and make the ganache fresh when you need it.
These cupcakes are best consumed at room temperature as the ganache thickens when chilled. But it definitely doesnt make or break these cupcakes. They are delicious either way!
Best Tools For The Best Easy & Moist Paleo Chocolate Cake
- KitchenAid Hand Mixer with Whisk Attachment: Super cute and useful hand mixer. My favorite tools for whipping up vegan chocolate frosting.
- Vegan Chocolate Chips: a staple in my vegan kitchen!
- KitchenAid Stand Mixer: For those days when you just dont feel like mixing by hand.
- Coconut Oil: One of the most used ingredients in my pantry. A total vegan baking staple.
- Cupcake Liners: These are wonderful liners made of unbleached parchment that peel off easily.
- Pure Vanilla Extract: Such an amazing taste, it always adds that extra little sumthin sumthin to my cupcakes.
Howd you like learning how to make the best gluten free vegan chocolate cupcakes recipe in the world? Well, I suppose thats up to you to decide! In the meantime, let me express my gratitude for being a part of the Beaming Baker community. I truly appreciate the time you take to share in these kitchen adventures with me. Til the next one
Sending you all my love and maybe even a dove, xo Demeter
Did you make this vegan gluten free cupcakes recipe? Take a pic & share it on with the hashtag #beamingbaker and tag . Id love to see it!
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How Can These Gluten Free Chocolate Cupcakes Be Stored
If you are also making a frosting recipe and doing this all ahead of time, I’d recommend storing them separate from one another in an airtight container.
You can store the cupcakes at room temperature for up to 2 days. Then, I would put them into the refrigerator.
They will last in the refrigerator for up to 4 days but taste best fresh in my opinion.
Can I Make Your Gluten Chocolate Cupcakes Recipe Vegan
Yep! If you follow the instructions above to make this recipe dairy free, then all youve got left to contend with is the eggs.
Heres a few ideas you can use as egg replacements, so each of these = 1 egg.
- 3 tablespoons of aquafaba water from a can of chickpeas. Make sure you whisk it up until frothy before adding.
- Egg replacement powder Id recommend using Orgran as its gluten free.
- 1 tablespoon of chia/flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of applesauce.
I havent tested all of these egg alternatives so let me know how you get on in the comments below.
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How To Make Chocolate Ganache Frosting
After making chocolate ganache frosting, youll never make regular chocolate frosting again! Its rich, smooth, and extra chocolatey.
Its also very easy to make, using just two ingredients heavy cream and chocolate. But dont just use any chocolate here, as it can definitely make or break the ganache.
I always use Ghirardelli 60% Cacao Bittersweet baking chips to make my ganache because it melts beautifully and tastes SO GOOD. Chocolate is just one of those things that you cant cut corners on in baking.
Ghirardelli 60% Cacao Bittersweet baking chips are perfect for this recipe because they arent too sweet. Since its going on top of a rich and sweet cupcake, the slight bitterness of the chocolate helps to balance out the flavors.
How To Make Smooth Dairy
My favorite way to make dairy-free frosting is to use half dairy-free butter and half palm shortening .
Let both come to room temperature, then cream them together before adding in the rest of the ingredients.
If you are looking for a chocolate frosting recipe to pair with these cupcakes, check out this smooth and creamy Vegan Chocolate Frosting. If you’re more of a buttercream person, you’ll want to make this Vegan Frosting.
Did you make these gluten free vegan chocolate cupcakes? Please leave a starred rating and a comment letting me know what you thought!
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