low-fat perfectly fudgy gluten-free cupcakes
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Low-Fat Perfectly Fudgy Gluten-Free Chocolate Cupcakes

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

lowfat perfectly fudgy gluten free cupcakes

 

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

perfectly fudgy gluten-free vegan chocolate cupcakes

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!!

gluten-free vegan chocolate cupcakes

Low-Fat Perfectly Fudgy Gluten-Free Chocolate Cupcakes

Perfectly tender, rich chocolate cupcakes that are allergy-friendly and vegan.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: 30 minute recipe, allergy-friendly, chocolate cupcakes, dessert, gluten-free, low-fat chocolate vegan cupcakes, marys busy kitchen, vegan cupcakes
Servings: 12 Cupcakes
Calories: 118kcal
Author: Mary Krick

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

**Stir flour before measuring. Spoon flour into measuring cup without shaking or packing and level off with a straight edge.
**Nutritional calculations are without frosting.
Corn-free baking powder
 
**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

Nutrition

Serving: 1Cupcake | Calories: 118kcal | Carbohydrates: 23g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Sodium: 129mg | Potassium: 125mg | Fiber: 3g | Sugar: 13g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg

Easy gluten-free, low-fat, and vegan chocolate fudge cupcakes

Inspired by Forks Over Knives The Cookbook.

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