If you’ve ever craved chocolate I’m going to tell you a secret. You can whip up seductively rich chocolate cupcakes in a few minutes. No fancy techniques and minimal skill required.
I know what you’re thinking. You’ve heard that before. But if you stick with me, you will see. People will be beg you to make these cupcakes for them.
This is what I call a dump and mix recipe. All the ingredients get tossed into one bowl, mix away and then bake.
Don’t believe me? I dare you to give them a try. I promise that this will become your go-to recipe for chocolate cupcakes.
Notes: This recipe was adapted from one I used to bake back in my college days called Wacky Cake. It was perfect at the time because it requires few ingredients, no mixer, and best of all, no eggs! I never seemed to have eggs or butter on hand (back when I ate dairy) so this recipe was a lifesaver. Apparently I haven’t grown up because I still make it far too often!
Rich Chocolate Cupcakes
- 1 1/2 cups all-purpose gluten-free flour (for best results, use this one)
- 1/2 cup cocoa powder
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon xanthan gum or guar gum (I use a corn-free variety of xanthan gum from Authentic Foods)
- 1/2 teaspoon sea salt
- 1 1/4 cups granulated sugar (if you are vegan, make sure to use vegan sugar)
- 1 tablespoon apple cider vinegar
- 1/2 cup oil of choice (canola, melted coconut oil, safflower or light tasting olive oil will all work)
- 1 cup brewed coffee or water
Makes approximately 10 cupcakes
Preheat oven to 350 degrees F. Line a standard 12 cup muffin pan with paper liners. Set aside.
In the bowl of your electric mixer, fitted with the paddle attachment, place all ingredients and mix on medium speed for 1-2 minutes (start your mixer slowly so that you don’t slosh the ingredients). You can also mix this batter by hand.
Divide the batter evenly into the muffin papers so that they are two-thirds full. I use a spring-loaded ice cream/batter scoop for this task.
Bake for 14-16 minutes or until the cupcakes spring back a bit when gently pressed with a finger.
Cool, frost and serve. Once cooled these freeze well and can be thawed at room temperature as needed.
Creamy Chocolate-Mocha Frosting
- 1 1/4 cups coconut milk (unsweetened)
- 1 teaspoon instant espresso powder
- 1- 10 ounce bag semi-sweet chocolate chips (I use Enjoy Life Mini Chips which is also vegan)
- 2 tablespoons coconut oil (or butter if you eat dairy)
—> In a saucepan, combine all ingredients.
—> Cook over low, stirring frequently, until the chocolate is melted. Continue stirring until it comes together into a smooth, shiny mixture.
—> Remove from heat and transfer to a glass bowl.
—> Cool frosting in the fridge, stirring thoroughly every 15 minutes. Chill until thick enough to spread. Approximately 1 1/2 hours.