Triple Chocolate Cupcakes

Triple Chocolate Cupcakes | Vegan Gluten Free | Allyson Kramer

I’m not sure how much more chocolate you could pack into these delightful cupcakes, what already with a deep dark chocolate cake batter speckled with chocolate chips and topped with a rich chocolate frosting. My husband (resident taste tester/chocolate connoisseur) loved these little cakes and thinks that they don’t need the frosting as the chocolate chips dotted throughout create a similar taste and texture, built right in!

But I’ll let you decide–in my humble opinion, I think a bit of frosting takes these over the top.

Triple Chocolate Cupcakes

  • 1/2 cup buckwheat flour
  • 1/2 cup brown rice flour
  • 1 cup besan/chickpea flour
  • 1/3 cup cocoa powder
  • 1 teaspoon espresso powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 cup sugar
  • 1/2 cup olive oil
  • 1 1/2 cups nondairy milk
  • 2/3 cup nondairy chocolate chips

To make the cupcakes:

Preheat your oven to 350 degrees and line 12 muffin standard sized cups with paper liners, or lightly grease a 12 cup muffin tin.

In a large bowl, whisk together the buckwheat flour, brown rice flour, besan, cocoa powder, espresso powder, salt, baking soda, baking powder, and sugar. Make a well in the center and then stir in the olive oil and nondairy milk, whisking well to achieve a smooth batter. Fold in the chocolate chips.

Fill cupcake tins 2/3 of the way full and place on middle rack of your oven. Bake 25 minutes and then remove from oven and allow to cool.

Make frosting once cupcakes have cooled.

Chocolate Frosting

  • 2/3 cups chocolate chips
  • 5 tablespoons coconut cream
  • 3 to 4 cups confectioner’s sugar

In a small saucepan, over medium low heat, combine the chocolate chips and coconut cream and warm until the chocolate chips have completely melted. Transfer to a metal mixing bowl and using an electric mixer, beat in the confectioner’s sugar until the frosting is very fluffy. I used 4 full cups to get the texture of the frosting above, but you may need more or less to achieve a desirable texture. Place into a piping bag fitted with a fat tip and pipe onto cooled cupcakes.



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