Whether you’re Vegan, Gluten Free or just love chocolate cupcakes, I’ve got a great recipe for you. These cupcakes aren’t too sweet which allows you to put lots of frosting on top to sweeten them up.
My favorite Gluten Free frosting brand is Topsee Tulip, based out of Coastal Cupcakes in Wilmington, NC. Each flavor of frosting comes ready to go in a triangle frosting bag so all you have to do is snip the end and squeeze. Their famous cream cheese frostings are ‘to die for’ and only made with four ingredients. In fact, all of their frostings contain minimal ingredients and don’t contain any artificial ingredients. The best part is that they offer so many vegan and gluten free frostings at at such great prices. For example, a bag of vegan chocolate frosting is only $3.25. You can also order your favorite sauces and toppings from their site. Place your order online at TopseeTulip.com.
1 1/2 cups Gluten Free Flour Mix
1 cup sugar
2 tbsp Organic Ground Salba Chia Seeds
1 teaspoon baking soda
1 teaspoon salt
1/3 cup pure cocoa powder
1/2 cup vegetable oil
1 1/4 to 1 1/2 cup water
1 teaspoon white vinegar
Topsee Tulip Chocolate Buttercream Frosting (gf)
Topsee Tulip Vegan Chocolate Frosting (gf, vegan)
Topsee Tulip Peanut Butter Sauce
Topsee Tulip Chocolate Peanut Butter Buttercream (gf)
Start by mixing your flour, sugar and ground chia seeds together. Add the rest of the ingredients and mix well with a mixer until smooth. Note: You may need to add a little bit of water because the chia seeds tend to soak it up. Bake at 350˚ for about 23-25 minutes. Cupcakes will turn out moist and delicious. When cooled, frost with your favorite Topsee Tulip frosting.
Buttermilk or milk may be substitutes for water. Melted butter may be substituted for oil.
(Disclosure: I received frosting free of charge from Topsee Tulip to facilitate my review. My opinion is honest and my own and may differ from yours.)