Easy, Gluten Free, Vegan, Chocolate Cupcakes
These rich, moist cupcakes are guaranteed to bliss out chocolate lovers and put an end to chocolate cravings. The hardest part of this recipe is deciding which kind of frosting to make. My-easy-to-use, gluten-free, vegan, top 8 free (except coconut), Chocolate Cake Mix makes it so easy to to make these unforgettable treats in your home kitchen.
Cupcakes are a fuss-free treat for birthday parties, making far less mess than cake. But who says you need a birthday to enjoy these babies? Chocolate cupcakes can accompany a picnic, top off a fancy meal, or be a Saturday morning treat before you hit the farmers market.
You can customize the frosting so everyone gets their favorite. They also freeze well. Make up a large batch and tuck them away to be enjoyed at a later date.
Let me suggest that you make the frosting while the cupcakes are in the oven. Be sure that they are fully cooled before frosting them. Let’s make these tasty treats…
In addition to my Chocolate Cake Mix, all you need are 2 basic ingredients to make these yummy cupcakes and 4 or 5 (depending on which frosting you choose to make) ingredients to make the velvety frosting to top them with.
INGREDIENTS
Cupcakes
Full-fat coconut milk, good fats
Vanilla extract, the good stuff
Frosting
Coconut butter, palm shortening, or seed butter
2 cups powdered sugar, organic
1 teaspoon vanilla extract, the good stuff
Water (for vanilla and chocolate frosting)
Cocoa powder for chocolate frosting
Lemon juice and lemon zest for lemon frosting (if making lemon frosting, you won’t add any water)
Strawberry compote (fresh or frozen strawberries heated in a pan with a small amount of sweetener and then pureed in a blender until smooth) for strawberry frosting (if making strawberry frosting, you won’t add any water)
INSTRUCTIONS
Cake
Preheat oven to 350°.
Mix coconut milk and vanilla extract in large bowl until combined well.
Add Sweet Elizabeth's Organics Chocolate Cake Mix, and stir well.
Fill 12 spaces in your non-stick, paper-lined, or silicone cupcake pan with equal amounts of batter.
Bake at 350° for 18 minutes.
Make your frosting while you wait for your cupcakes to bake and cool.
Remove the cupcake pan from the oven, and place on a cooling rack to cool.
Allow them to cool completely before frosting.
ENJOY! Much love & happy baking! xo
Frosting
Combine the "butter," powdered sugar, vanilla, and 2 Tablespoons of water in a bowl with an electric mixer.
Add cocoa or lemon juice and zest or strawberry compote if you desire frosting other than vanilla.
Add more water as needed to make a smoother frosting. You won’t add any water to the strawberry or lemon frostings.
Please follow me on Facebook, Instagram, and Pinterest. Much love & happy baking! xo —elizabeth
Easy, Gluten Free, Vegan, Chocolate Cupcakes
Ingredients
- 1 Sweet Elizabeth's Organics Chocolate Cake Mix, love included
- 1 can full-fat coconut milk, good fats
- 1 teaspoon of vanilla extract, the good stuff
- 1/2 cup coconut butter, palm shortening, or seed butter
- 2 cups powdered sugar, organic
- 1 teaspoon vanilla extract, the good stuff
- 4 Tablespoons water (may need more depending on desired consistency)
- * 1/4 cup cocoa powder for chocolate frosting
- *2 Tablespoons lemon juice and 1 Tablespoon lemon zest for lemon frosting (if making lemon frosting, you won’t add any water)
- *1/4 cup strawberry compote (fresh or frozen strawberries heated in a pan with a small amount of sweetener and then pureed in a blender until smooth) for strawberry frosting (if making strawberry frosting, you won’t add any water)
Instructions
- Preheat oven to 350°.
- Mix coconut milk and vanilla extract in large bowl until combined well.
- Add Sweet Elizabeth's Organics Chocolate Cake Mix, and stir well.
- Fill 12 spaces in your non-stick, paper-lined, or silicone cupcake pan with equal amounts of batter.
- Bake at 350° for 18 minutes.
- Make your frosting while you wait for your cupcakes to bake and cool.
- Remove the cupcake pan from the oven, and place on a cooling rack to cool.
- Allow them to cool completely before frosting.
- ENJOY! Much love & happy baking! xo
- Combine the "butter," powdered sugar, vanilla, and 2 Tablespoons of water (leave water out if making strawberry or lemon frosting) a bowl with an electric mixer.
- Add cocoa or lemon juice and zest or strawberry compote if you desire frosting other than vanilla.
- Add more water to vanilla or chocolate frosting as needed to make a smoother frosting. Leave water out if making strawberry or lemon frosting.