Vegan Chocolate Cupcakes with Mocha Frosting: How Sweet It Is

Vegan Chocolate Cupcakes (naked with no frosting)

Since being given 1,000 Gluten Free Recipes by Carol Fenster, Ph.D., I knew I wanted to share recipes with others who require a gluten free diet or who simply appreciate delicious food. It is with great pleasure that I share this next sweet treat reprinted with permission from the publisher, 1,000 Gluten Free Recipes by Carol Fenster; Wiley, 2008. Only one thing could make the timing of this post even sweeter for me and that is that this week marks the 3 year anniversary of going gluten free for my son and myself.

Recipe tip: I make these cupcakes in regular sized muffin cups with good results. I have not perfected the number of servings due to varied amounts per cup. The picture above shows the cupcakes well, naked with no frosting. I highly recommend trying Carols' Mocha Frosting and my friend Kate's Buttercream Frosting. See Dessert and Frosting labels for Kate's Buttercream Frosting Recipe.

Vegan Chocolate Cupcakes with Mocha Frosting
Makes 24 servings
These simple chocolate cupcakes are perfect for those who avoid dairy and eggs. Coffee enhances the chocolate flavor in the frosting. 


Cupcakes
1 1/3 cups Carol's Sorghum Blend (see recipe below)
1 cup sugar
1/3 cup unsweetened cocoa powder (not Dutch process or alkali)
1 teaspoon baking soda
3/4 teaspoon xanthum gum
3/4 teaspoon salt
1 cup (120 degrees) hot water
1/3 cup canola oil
1 tablespoon cider vinegar
1 tablespoon pure vanilla extract

Frosting
2 cups powdered sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons unsalted butter or buttery spread, such as Earth Balance, at room temperature or canola oil
1/4 cup hot (120 degrees Farenheit) strongly brewed espresso or coffee
Pinch of salt

1. Place a rack in the middle of the oven. Preheat the oven to 350 degrees Fahrenheit . Generously grease the cups of a mini 12 cup non-stick (gray, not black) muffin pan or line with paper liners. Spray the insides of the liners with cooking spray.

2. Make the cupcakes: Whisk together the sorghum blend, , sugar, cocoa, baking soda, xanthum gum, and salt in a medium mixing bowl. Add the water, oil, vinegar, and vanilla extract. Beat with an electric mixer on low speed until thoroughly blended. Divide the batter evenly in the pan. Let the batter stand 10 minutes.

3. Bake 15 to 17 minutes or until a toothpick inserted in the center come out clean. Cool the cupcakes in the pan for 5 minutes and then place them on a serving platter or desert plates. Repeat with remaining batter.

4. Make the frosting: In a medium bowl, beat all ingredients except coffee with an electric mixer on low speed until blended. Add coffee gradually until frosting reaches desired consistency. Spread each cupcake with frosting. Serve immediately.

Carol's Sorghum Blend
1 1/2 cups sorghum flour
1 1/2 cups potato starch/corn starch
1 cup tapioca flour

Whisk the ingredients together until well blended. Store, tightly covered in a cool dark , dry place. You may refrigerate or freeze the blend, but bring to room temperature before using. Makes 4 cups. You may double or triple the recipe.

Many thanks to Ms. Fenster for allowing me to share this recipe with you dear reader. I hope you have many lasting memories from making it and enjoying it with those you love.