Milk Chocolate Cupcakes
I am sharing a favorite allergy-free cupcake recipe today! This chocolate cupcake is light, moist, easy to make, and has a mild chocolate flavor. The great thing about this recipe is the fact that all children love it, gluten-free or not. This recipe is perfect to serve for a children's birthday party.
My 5-year old nephew was just in town visiting. I made these cupcakes for a bake sale at my children's school this past weekend. Of course I had to save a few of them! My nephew, who isn't gluten-free, loved them and asked me to send the recipe to his mom (along with a number of other recipes I made)!
Like my Soft Molasses Cookie recipe, I use either Sucanat or Coconut Sugar for the sweetener in these cupcakes. I have tested it with organic cane sugar and the overall flavor lacked the depth that only a dark, rich sugar can give. Sucanat or Coconut Sugar work beautifully.
Milk Chocolate Cupcakes
These cupcakes are perfect for a child’s birthday party or a special occasion. They have a simple, mild chocolate flavor and great texture that all children will love, gluten-free or not. I prefer the neutral flavor of avocado oil or grapeseed oil in these cupcakes. Coconut oil works too but will give the cupcakes a slight coconut flavor. Frost with the Vegan Whipped Chocolate Frosting. You can easily cut the recipe in half to make 9 cupcakes if you don't need all 18.
Dry Ingredients
Wet Ingredients
- Preheat oven to 350 degrees F. Line muffin tins with 18 paper muffin cups (I use stone muffin pans).
- In a medium-sized bowl whisk together the flours, cocoa powder, baking powder, xanthan gum, baking soda, and sea salt.
- In a separate bowl whisk together the oil, sugar, milk, vanilla, and almond flavoring.
- Add the wet ingredients to the dry and whisk together until the batter thickens and is very smooth. Batter will be thin at first, don’t worry.
- Fill prepared muffin cups about ¾ full. Bake for about 25 minutes. Cool completely on a wire rack before frosting.
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Vegan Whipped Chocolate Frosting
This frosting has the perfect amount of sweetness with a mild chocolate flavor. It is luscious and fluffy, just perfect for frosting your favorite layered cake or cupcakes! For frosting one dozen cupcakes, make a half batch of this recipe.
- Place all ingredients into a mixing bowl and beat with an electric until light and fluffy.
- Spread or pipe onto cooled cupcakes or a layered cake.
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About the Author
Ali Segersten
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.Nourishing Meals Newsletter
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Comments
YUMMMMMMMMMM. These look moist & delicious. I'll try for the next time I need to bring cupcakes for my daughter!
Hi Ali,
These look absolutely fabulous! I'll definitely be giving these a try soon!
Thanks so much for all of your great recipes!
Kim C
Thanks for another great recipe! These will be fun to make for birthdays coming up!
these look fantastic- i'm going to make them for my husband's birthday as he's crazy about mint chocolate :)
Thanks for doing the progressive dinner, Ali, what a great idea. The cupcakes look amazing.
These look great!!! Just in time for some birthdays!!!
Jen D
Wahoo! These look awesome. I will be baking them VERY soon. I made a batch of gluten/dairy/egg free vanilla cupcakes from a cookbook called "Babycakes" and they were great. I'm positive that your recipe is fantastic. I can't wait to try it out. Speaking of baking, I made your pumpkin pie recipe from your book and it was absolutely stellar! I "cheated" and used canned sweet potato mush, but it turned out perfectly. My daughter and son fought over the last piece. Definitely a winner! Thank you so much for sharing with us the talents you have been given. You have been such a blessing to my family.
Oh, and just a curious question about the cupcake recipe. I noted that you are using palm shortening instead of coconut oil in these. Any particular reason for that?
Thanks!
Barbara
Yum, yum, yum!
That about sums it up :-)
Wow! Those look delicious. My little guy was very sad the other day when a classmate brought cupcakes to school and he couldn't eat one. I will have to make some of these for him soon. Thanks for sharing the recipe!
These look delicious! Thank you for another great recipe!
Oooh, just in time! I'm going to try this frosting on my husband's birthday cake this weekend. Thanks!
I love your recipes, your "what-to-eat" philosophy (what you prepare for your family) and your blog. Thanks.
mmmmm yummy cupcakes and I can't wait to try your frosting.
Being Lactose Intolerant it so great to have your recipes.
Those look spectacular, Ali! It's terrific that your nephew loved them so, but I'm not surprised at all.
I've never tried any products from Authentic Foods, but I know a lot of folks love them for just the reason you cited--superfine flour. Superfine flour is definitely needed for baking of gluten free sweets if one doesn't want texture issues.
You should find a contest to enter these babies in!
Shirley
These look terrific, Ali! I have no doubt my kidos and nephews...AND the adults, will LOVE these on Christmas Eve! Thanks for the chance to win, too!
Melody