Easy One-Bowl Chocolate Cupcakes

Easy One-Bowl Chocolate Cupcakes

Easy One-Bowl Chocolate Cupcakes

Grain Free, Gluten-Free, Nut-Free, Dairy-Free, Egg-Free, Vegan, Paleo

Print Recipe

A rich, velvety, dark chocolate cupcake ranks right at the top of our perfect party foods list, especially when it’s crowned with a fluffy mound of creamy chocolate frosting and when it's Top 9 Allergen-free. After all, it’s only a true party when all your friends get to indulge!

These ultra-moist cupcakes come together in a snap with just a handful of pantry staples, including our naturally gluten-free Cassava Flour, and can be modified to suit a variety of dietary lifestyles and personal preferences. 

Prep time: 10 minutes
Cook time: 15-18 minutes
Total time: 25-30 minutes
Yield: about 24 cupcakes

Cake Ingredients

  • 3 cups Otto’s Naturals - Cassava Flour, very well sifted before measuring (360 g)
  • 2 cups granulated maple sugar (or coconut sugar)
  • 1 teaspoon salt
  • 2 Tablespoons Otto's Naturals Grain-Free Baking Powder**
  • ¾ cup unsweetened cocoa powder (sub carob for AIP)
  • ¾ cup avocado oil
  • 2 teaspoons vanilla extract
  • 2 cups cold water (plus 5-6 Tablespoons more if subbing coconut sugar)

**Note: If you don't have baking powder on hand, you can also use 2 tsp. baking soda in the dry ingredients. Create one more well in the dries and add 2 Tbsp. apple cider vinegar to the well.

Cake Instructions

  1. Preheat oven to 350°F. Prepare muffin pans with liners.
  2. Combine cassava flour, sugar, salt, baking powder, and cocoa together into a large bowl. Mix.
  3. Make two wells. Pour avocado oil into one well and vanilla extract into the second well.
  4. Pour cold water over all and stir well with a fork.
  5. Pour into lined muffin tins.
  6. Bake for 15 to 18 minutes, or until toothpick inserted comes out clean.
  7. Cool completely. Frost with your favorite icing. Our favorite is right below!

Frosting Ingredients

Grain-Free, Gluten-Free, Nut-Free, Egg-Free

  • 1 cup organic, non-hydrogenated shortening
  • ½ cup ghee or butter or vegan alternative
  • ½ cup maple syrup
  • 1-2 Tablespoons cocoa powder (or carob)

Frosting Instructions

  1. Combine shortening, ghee, maple syrup and cocoa powder in a bowl and whip with a hand blender until light and fluffy.

A tip for bakers in a hurry: unfrosted cupcakes can be fully cooled and frozen for up to 3 weeks, then thawed in the fridge overnight or at room temperature for half an hour. Bring on the sprinkles!

Want to try this recipe but as a layer cake instead? Check out our Wacky Chocolate Cake Recipe!  

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