These cupcakes are fluffy, decadent, chocolatey, vegan and gluten free! This is the perfect dessert to bring to a party or make them whenever you need to satisfy your chocolate sweet tooth.
Easy Peasy Fudge Brownie Cupcake
I love how easy this recipe is. If I can make these cupcakes, you definitely can….because baking has never been my thing.
Cooking regular food has come easy to me since I was young, but for some reason I have ALWAYS sucked at making dessert recipes, whether it is a dessert recipe that requires baking or a non-baked recipe (like making lemon curd or something). I think one of the reasons is because cooking does not require exact measurements, but most dessert recipes, especially baked recipes like cakes and cookies and dough, require exact measurements. If you get one measurement wrong in a homemade cake recipe it could ruin everything. And the worst part is, you won’t know the cake is ruined until it’s finished! At least with cooking I can taste my food throughout the process and adjust things to produce a great final product.
So with my dessert recipes, I feel like If I can make this recipe, you definitely can because no one sucks at making dessert recipes more than I do! Just ask my old pastry chef from culinary school. I think that woman couldn’t wait for the semester to end and me to leave her pastry class!
I am new to the vegan and gluten free baking world, but so far I’ve been loving the use of almond flour in my recipes. Almonds have a wonderful flavor after they’ve been toasted so it only makes sense that almond flour would taste so delicious after being mixed with chocolate, vanilla, and baked in the oven!
You can try to make this recipe with a different gluten free flour if you have an almond allergy, but I have only made these fudge brownie cupcakes with almond flour so I cannot tell you what the result will be.
I call it a Fudge Brownie Cupcake because the texture on the inside of the cupcake was soft and gooey like a brownie. I’m not sure if this is how I intended for the cupcakes to turn out when I first tested the recipe, but I ended up loving it! So don’t worry if the middle of your cupcakes don’t become completely firm in the middle; just lick the gooey chocolate from your fingers and keep eating!
Give this recipe a try.
Check out my Raw Vegan Carrot Cupcakes to find the recipe for a delicious Vanilla Bean Cashew Frosting that tastes amazing with these fudge brownie cupcakes!
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- approximately 1 tablespoon coconut oil
- 1-1/2 cups almond flour
- 1/4 cup cocoa powder
- 1 tablespoon arrowroot
- 2 tablespoons ground flaxseed
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup cashew milk or plain almond milk
- 1/3 cup agave nectar
- 1 whole vanilla bean or 2 teaspoons vanilla extract
- 1 tablespoon apple cider vinegar
- Preheat the oven to 350 F. Lighly oil your cupcake pan with coconut oil, or skip this step and use cupcake liners.
- Mix the almond flour, cocoa powder, arrowroot, ground flaxseed, salt, and baking soda in a large bowl
- In a blender mix the milk, agave, whole vanilla bean, and apple cider until the vanilla bean is thoroughly mixed. If you use vanilla extract then you don't need to put this in a blender. Just put these ingredients in a bowl and stir.
- Add the milk mixture to the flour mixture and stir. Evenly divide this mixture into the cupcake pan.
- Place the cupcakes in the oven and bake for 30 – 35 minutes. If you place a toothpick, or knife, in the cupcake it should come out clean.
- I've made this recipe a few times and, depending on the oven I use, sometimes it takes longer to cook. I call these fudge brownie cupcakes because the texture reminds me of fudge brownies (a little soft and gooey in the middle). So if the center of you cupcakes are still a little soft, don't worry about it! They still taste great.