Vegan Brownie Cupcakes

Gluten free and vegan brownie cupcakes are for the serious chocolate lover. You'll love the easy homemade chocolate frosting piled on top.

Course Dessert

Cuisine American

Keyword dairy free, gluten free cake, vegan cake

Prep Time 10

Cook Time 16

Servings

Calories 353kcal

Author Julie Clark

Ingredients

For the cupcakes:

½ cup milk non-dairy
½ teaspoon apple cider vinegar
1 cup gluten-free all purpose flour blend (I use Bob’s Red Mill)
½ cup unsweetened cocoa powder
¾ teaspoon baking powder
¼ teaspoon salt
⅓ cup coconut oil or vegetable oil
1 teaspoon vanilla extract
¾ cup granulated sugar
¼ cup brown sugar
6 tablespoons chickpea brine aquafaba
2 ounces brewed coffee optional, this gives a richer flavor

For the frosting:

1/2 cup vegan butter (I like country crock sticks at room temperature)
¾ cup unsweetened cocoa powder
3-4 cups powdered sugar
1 teaspoon vanilla extract
4 teaspoons milk non-dairy

Instructions

Make the cupcakes:

Preheat the oven to 350 degrees fahrenheit. Line a muffin baking pan with 12 cupcake liners.
In a small bowl or cup, add the milk and apple cider vinegar together and let sit while you prepare the other ingredients.
In a medium size mixing bowl, add the gluten free flour, cocoa powder, baking powder, salt. Mix until combined.
In a separate bowl, mix together the coconut oil, vanilla extract and sugars together until grainy and combined.
In a large bowl, whip the chickpea brine (aquafaba) until frothy (3 minutes). Add the dry mixture, milk mixture, coffee (if using) and sugar mixture to the fluffy aquafaba. Mix until batter is combined.
Fill cupcake liners halfway and bake 16-18 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely on a wire rack while you are preparing the frosting.

Make the frosting:

In a large bowl, beat the butter for two minutes on medium speed with a mixer. This will make the butter nice and creamy.
Slowly add in the cocoa powder, powdered sugar vanilla and milk. Beat for 3-4 minutes until fully combined and fluffy.
Adjust the frosting consistency if needed (more powdered sugar if too thin or add a little milk if too thick).
Frost the cupcakes with a knife or with a frosting tip in a decorating bag.
Store in an airtight container at room temperature. Store in the fridge for up to 5 days.

Notes

*Add mini chocolate chips for extra flavor, just make sure the chocolate chips are vegan.

The calories shown are based on the recipe making 12 cupcakes, with 1 serving being 1 frosted cupcake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition