Imagine biting into a cupcake that not only tastes like rich, dark chocolate but also has a creamy, luscious chocolate center hidden inside. These Decadent Chocolate Surprise Cupcakes are a dream come true for chocolate lovers. Perfect for any occasion, these cupcakes are not just delicious but also gluten-free and vegan, making them a guilt-free indulgence everyone can enjoy.
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What’s the secret to these cupcakes?
The secret to these amazing cupcakes is the hidden chocolate filling. Made from coconut cream and cocoa powder, the filling is a delightful surprise that melts in your mouth. It’s easy to prepare and adds a special touch to each bite. Whether you’re making them for a birthday party, a cozy dinner at home, or just because you crave something sweet, these cupcakes will impress your friends and family.
So easy to make!
Baking these cupcakes is straightforward. With simple steps and easy-to-find ingredients like applesauce, various gluten-free flours, and a bit of instant coffee to enhance the chocolate flavor, you’ll have a batch of these treats ready in no time. The recipe guides you through each step, ensuring your cupcakes come out perfectly moist and flavorful every time.
So, next time you’re in the mood for baking, try these Decadent Chocolate Surprise Cupcakes. They’re more than just cupcakes—they’re a delightful experience. Serve them warm, and watch the joy on everyone’s faces as they discover the creamy surprise inside. Perfect for comfort food cravings, dinner parties, or as a special treat during the week, these cupcakes are sure to become a favorite in your recipe collection.
Chef’s Notes and Tips for Decadent Chocolate Surprise Cupcakes
- Room Temperature Ingredients: Ensure all ingredients, especially the coconut cream and applesauce, are at room temperature. This helps in achieving a smooth batter and filling.
- Accurate Measuring: Use precise measuring tools for both dry and wet ingredients to maintain the correct consistency of the batter and filling.
- Coconut Cream: For a non-vegan version, replace coconut cream with heavy cream.
- Agave Syrup: Maple syrup or honey can be used in place of agave syrup for a different flavor profile.
- Stevia Powder: Substitute with an equivalent amount of sugar or another preferred sweetener.
- Canola Oil: Swap with vegetable oil or melted butter for a richer taste.
- Brown Rice Flour: Almond flour can be used for a nutty flavor, but note this will no longer be nut-free.
- Sifting: Sift the cocoa powder and flours to avoid lumps and ensure a smooth, even batter.
- Filling Consistency: After freezing, the chocolate filling should be firm but pliable. If it’s too hard, let it sit at room temperature for a few minutes before forming balls.
- Batter Consistency: Mix the batter until just combined to avoid overmixing, which can result in dense cupcakes.
- Chocolate Balls: Ensure the chocolate balls are fully covered with batter to prevent them from oozing out during baking.
Decadent Chocolate Surprise Cupcakes
Dive into these Decadent Chocolate Surprise Cupcakes, a delightful treat that hides a creamy chocolate center! Perfect for any occasion, these cupcakes are both gluten-free and vegan, making them a guilt-free indulgence. With a rich, moist batter and a luscious filling, these cupcakes will leave everyone asking for more. Follow this simple recipe to create a batch of 12 irresistible cupcakes that are sure to impress!
12
cupcakes1
hour30
minutes18
minutes220
kcal1
hour2
hours48
minutesKeep the screen of your device on
Ingredients
- Creamy Chocolate Filling
¾ cup thick coconut cream (unsweetened)
¼ cup melted coconut oil
½ cup rich cocoa powder
1 tablespoon agave syrup
⅛ teaspoon pure stevia powder
1 teaspoon pure vanilla essence
- Cupcake Batter (Dry)
⅓ cup brown rice flour
⅓ cup millet flour
⅓ cup white rice flour
⅓ cup sweet rice flour
2 tablespoons potato starch
1 tablespoon cornstarch
1 tablespoon tapioca starch
½ cup unsweetened cocoa powder
¼ teaspoon sea salt
1 teaspoon baking soda
¼ teaspoon pure stevia powder
- Cupcake Batter (Wet)
1 cup unsweetened applesauce
1 teaspoon pure vanilla essence
½ tablespoon white vinegar
⅓ cup canola oil
¼ cup filtered water
- Garnishing (Optional)
1 tablespoon finely ground unsweetened shredded coconut
- Alternative Ingredients:
Coconut cream can be replaced with heavy cream for non-vegan.
Agave syrup can be substituted with maple syrup or honey.
Stevia powder can be replaced with an equivalent amount of sugar or another sweetener.
Canola oil can be swapped with vegetable oil or melted butter.
Brown rice flour can be replaced with almond flour for a nutty flavor.
Directions
- Prepare Chocolate Filling – Sift the cocoa powder into a mixing bowl using a fine mesh strainer. Combine all filling ingredients and mix well. Pour into a plate and freeze for 15 minutes until slightly solid.
- Form Chocolate Balls – Remove the mixture from the freezer; it should be firm but workable. Blend briefly in a food processor to combine any separated coconut oil. Scoop out 1 tablespoon portions and roll into balls. Place on a plate and freeze for at least 1 hour.
- Preheat Oven – Preheat your oven to 350°F (175°C). Lightly grease a muffin pan with vegetable oil spray or vegan butter.
- Mix Dry Ingredients – In a mixing bowl, sift together all dry ingredients and whisk to combine.
- Mix Wet Ingredients – In another bowl, whisk together all wet ingredients until smooth.
- Combine Batter – Gradually add the dry mixture to the wet mixture and stir until just combined.
- Assemble Cupcakes – Spoon about 1 tablespoon of batter into each muffin cup. Place one chocolate ball in each cup and cover with more batter until the cups are about three-quarters full.
- Bake Cupcakes – Bake for approximately 18 minutes or until the cupcakes are springy to the touch. Allow them to cool in the pan for 5 minutes before transferring to a wire rack.
- Serve and Garnish – Serve warm and optionally dust with finely ground coconut.
Equipment
- fine mesh strainer
- measuring cups and spoons
- mixing bowls
- egg whisk
- food processor
- spatula
- muffin pan
Nutrition Facts
- Calories: 220kcal
- Carbohydrates: 28g
- Protein: 3g
- Fat: 12g
- Saturated Fat: 8g
- Cholesterol: 0mg
- Sodium: 150mg
- Potassium: 150mg
- Fiber: 3g
- Sugar: 10g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 2mg
- Iron: 10mg
Frequently Asked Questions (FAQ) for Decadent Chocolate Surprise Cupcakes
Can I use regular flour instead of the gluten-free flours listed?
Yes, you can substitute the gluten-free flours with all-purpose flour if you’re not concerned about making the cupcakes gluten-free. Use 1 1/3 cups of all-purpose flour in place of the combined gluten-free flours and starches.
What can I use instead of coconut cream for the filling?
If you are not following a vegan diet, you can replace the coconut cream with heavy cream. For a non-dairy option, try using a thick almond or cashew cream.
How do I prevent the chocolate filling from sinking to the bottom?
Make sure the filling is firm when you place it in the batter. Also, ensure that you cover the chocolate balls completely with batter. If the filling is too soft, freeze it for a bit longer.
What can I use instead of agave syrup?
You can substitute agave syrup with maple syrup, honey (if not vegan), or another liquid sweetener of your choice.
How do I know when the cupcakes are done baking?
The cupcakes are done when they are springy to the touch and a toothpick inserted into the batter (avoiding the center filling) comes out clean. This usually takes about 18 minutes.
Can I use a different type of oil in the batter?
Yes, you can use vegetable oil or melted butter instead of canola oil. Each will slightly alter the flavor and texture, but they will work well.
