Low-Fat Perfectly Fudgy Gluten-Free Chocolate Cupcakes
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Low-Fat Perfectly Fudgy Gluten-Free Chocolate Cupcakes are outrageously delicious cupcakes!! Nothing is missing here; rich chocolate flavor, perfectly soft and tender, and even allergy-friendly and vegan, but no one will ever guess that.
As you can see by the decorations, I made these tasty low-fat gluten-free chocolate cupcakes for Easter, and everyone absolutely loved them.
In March, I made them again for my daughter’s birthday. These chocolate cupcakes are freezer-friendly, so you can make and freeze the cupcakes, which is always a huge time saver.
There are so many reasons I like these dreamy fudgy chocolate cupcakes:
- They are incredibly rich and delicious.
- No gluten, dairy, or eggs so more people can enjoy them.
- Perfect for parties, holidays, and those occasional chocolate cravings.
- Freezer-friendly
To Make These Low-Fat Perfectly Fudgy Gluten-Free Chocolate Cupcakes You Will Need These Ingredients:
- Unsweetened chocolate or dark chocolate
- Non-dairy milk
- Apple cider vinegar
- Sugar
- Unsweetened applesauce
- Vanilla extract
- Gluten-free baking blend that is a one-to-one ~ I used King Arthur Measure For Measure Gluten-Free Flour.
- Cocoa powder ~ unsweetened
- Baking soda
- Baking powder ~ corn-free if needed
- Salt
- Frosting of choice ~ I used Pillsbury Creamy Supreme
- Peanut butter is a healthy option for frosting. Regular peanut butter works better than a natural “stir” type for frosting.
Gluten, dairy, soy, nut, and corn-free flour blend:
- 2 cups brown or white rice flour
- 3/4 cup plus 1 tbsp and 1 tsp potato starch
- 1/3 cup tapioca starch
- 3/4 tsp Xanthan gum or Guar gum
For best results, fill cupcakes 3/4 full, making them easier to frost.
Each rich fudgy chocolate cupcake has 4 WW points, plus each unfrosted.
Try these Gluten-Free Double Chocolate Pumpkin Muffins, too, it’s my favorite way to use up extra pumpkin.
Enjoy!!
Low-Fat Perfectly Fudgy Gluten-Free Chocolate Cupcakes
Ingredients
- 2 ounces unsweetened chocolate or dark 85% cacao
- 1 cup non-dairy milk
- 1 tsp apple cider vinegar
- 2/3 cup sugar
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla
- 1 cup gluten-free baking blend that is one-to-one I used King Arthur Measure For Measure Gluten-Free Flour. See notes for flour options.
- 1/3 cup cocoa powder unsweetened
- 3/4 tsp baking soda
- 1/2 tsp baking powder ~ corn-free if needed
- 1/4 tsp salt
- Frosting of your choice ~ I use Pillsbury Creamy Supreme
Instructions
- Preheat oven to 350
- Prepare muffin pan with paper or silicone liners.
- Melt the unsweetened chocolate in a small dish in the microwave at 50% being careful not to burn it. Set aside.
- In a large mixing bowl add milk and vinegar, whisk together well. Let the mixture sit for a few minutes to curdle.
- Stir in the sugar, applesauce, vanilla, and melted chocolate. Mix well.
- In a small mixing bowl add flour, cocoa powder, baking soda, baking powder, and salt. Stir to combine.
- Add dry mixture to the wet ingredients adding one half at a time. Beat mixture until there are no large lumps.
- Fill prepared muffin cups 3/4 full. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool cupcakes completely before frosting.
Notes
- 2 cups brown or white rice flour
- 3/4 cup plus 1 tbsp and 1 tsp potato starch
- 1/3 cup tapioca starch
- 3/4 tsp Xanthan gum or Guar gum
Nutrition
Inspired by Forks Over Knives The Cookbook.
