Fudgy Gluten-Free Chocolate Cupcakes

These cupcakes are gluten-free, dairy-free and have half the sugar of a normal cupcake. 

They have more of a brownie texture which makes them fudgy! 

These aren't an everyday cupcakes, which means they are for special occasions as they still have sugar in them!

The icing I made is more of a drizzle and it does contain icing sugar, but it was a good dairy-free option. If you are trying to limit your sugar consumption, I would recommend a different vegan frosting or using your favourite flavored nut butter instead.

Ingredients: 

*Makes 10-12 small cupcakes or 8-10 medium cupcakes

-1 cup gluten-free flour (I used Bob's Red Mill 1 to 1 Baking flour)

-1/2 cup white sugar (or coconut sugar)

-3/4 cup cocoa powder 

-1/4 tsp baking soda

-3/4 cup almond milk

-2 eggs (or egg substitutes for a vegan option)

-1 tsp vanilla extract (or 3 drops vanilla stevia)

-1/3 cup melted coconut oil

Mix all ingredients in order, mixing the dry ingredients first then adding the wet ingredients. A stand mixer works best to make the batter smooth.

Grease your muffin tin with coconut oil and fill each cup 3/4 of the way full. 

Bake for 20-25 minutes at 325 degrees. 

Let the cupcakes cool before adding the icing.

This is how I made my dairy-free icing with a mixer:

-1/3 cup cocoa powder

-5 tbsp icing sugar

-1 tbsp unsweetened coconut milk

-1/2 cup melted coconut oil *add this last so it doesn't stick or begin to separate

This icing was sweet and I did not use it all! Next time I will be experimenting with a different icing recipe, but I am very happy with how the cupcakes turned out!