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Vegan and Gluten Free Crème-Filled Chocolate Cupcakes with Double Chocolate Chip Frosting

Chocolate lovers – come on in and make yourself cozy, as this is a cupcake you need to know about. Bonus: they are so easy to make and look super impressive!

Vegan and Gluten Free Crème-Filled Chocolate Cupcakes with Double Chocolate Chip Frosting on a cooling rack

Vegan and Gluten Free Crème-Filled Chocolate Cupcakes with Double Chocolate Chip Frosting on a cooling rack with one cut open

Imagine – a hand-held chocolatey treat that is so scrumptiously satisfying that it feels as though you’re being wrapped in a soft chocolate blanket. Your taste buds are treated to a tidal wave of sweetness, but then also a bit of salt, all combined with the heavenly textures of soft cake topped with a fluffy frosting that has mini chocolate chips swirled in.  So what could be better than a chocolate cupcake with double chocolate chip frosting? A crème-filled one, of course! I hope you love these chocolatey babies as much as we do!

Why this Recipe Works:

  • The combination of the rich chocolate cake, the sweet vanilla crème, and the decadent chocolate frosting makes for one of the most amazing cupcakes you’ve ever had. You would NEVER guess that these are 100% vegan or gluten free!
  • When the time calls for a chocolate cupcake that goes above and beyond – whether it’s for a birthday party, holiday gathering or a get together with friends – make these Crème-Filled Chocolate Cupcakes with Double Chocolate Chip Frosting. This is by far one of our favorite dessert recipes in the Dunham household.
  • FYI: Don’t let the list of ingredients or the instructions discourage you. These cupcakes are super easy and very fast to make!

Looking for other cupcake recipes? Then you have to try my:

How to Make Vegan and Gluten Free Crème-Filled Chocolate Cupcakes with Double Chocolate Chip Frosting:

For the Cupcakes:

  1. Preheat oven to 350º. Then, line 12 spots in a cupcake pan with paper cupcake liners.
  2. In a small bowl, combine the apple cider vinegar, non-dairy milk, oil, and vanilla. Set aside.
  3. In a medium mixing bowl (or bowl for a stand mixer) stir together the sugar, instant coffee, salt, baking powder and baking soda. Then, sift in flour and cocoa powder…..Sifting in flour and cocoa powder into a mixing bowl with other dry ingredients ….and stir again.All dry ingredients mixed together in a bowl with a spoon
  4. Then, add half of the liquid ingredients to the bowl of dry ingredients.
  5. Using a hand or stand mixer, mix on low until most of the flour has been incorporated, about 10 seconds. Then, add the remaining liquid mixture and mix for another 10 seconds. Scrape down the sides of the bowl with a spoon or spatula and mix again, this time on high for about 2 minutes.Wet and dry ingredients mixed together with a hand mixer
  6. Using an ice cream scoop or ¼ measuring cup, scoop the batter into the 12 cupcake liners. The liners should only be about 2/3 full.
  7. Bake in preheated oven for 22 – 25 minutes or until a toothpick inserted down the center comes out completely batter-free. It’s best to test 3 or 4 cupcakes to be sure. Allow cupcakes to completely cool on a wire rack before adding filling or frosting. Baked chocolate cupcakes in a cupcake tin

For the Crème Filling:

  1. In a mixing bowl, cream the shortening on high speed for 30 seconds or until shortening is smooth.
  2. Then, add ½ cup powdered sugar, the vanilla and 1 Tb. of almond milk and cream on low for an additional 20 seconds.
  3. Add the remaining ½ cup powdered sugar and ½ Tb. almond milk to the bowl and cream on low for 20 seconds, and then on high for an additional 1 – 2 minutes or until fluffy and the mixture resembles frosting.

For the Double Chocolate Chip Frosting:

  1. In a mixing bowl, cream the shortening on high speed for 30 seconds or until its fluffy and smooth.
  2. Add 1 cup powdered sugar, the vanilla and 2 Tb. almond milk and mix on low for 20 seconds.
  3. Next, add the remaining powdered sugar, almond milk, cocoa powder, and salt and mix on low again for 20 seconds.
  4. Afterwards, switch to high speed and cream for about 1 minute or until the mixture is fluffy and resembles frosting.
  5. Fold in the 1/3 cup of mini chocolate chips with a mixing spoon.Chocolate frosting in a bowl with chocolate chips added

To Assemble:

  1. Add a small round tip to a piping bag or the corner of a re-sealable-type plastic bag and then add the Crème filling. Snip off ½ inch below the tip with scissors to create an opening and then push the tip down to create a snug fit.
  2. Insert the tip down the center of each cupcake and fill each one with 2 – 3 tsp. of filling.  No piping tip? No problem: Just hollow out the center of each cupcake with a sharp paring knife. You’ll want to create a cylinder shape about 1 1/2 inches deep and 1 inch wide.  Then, proceed to fill with creme.Chocolate cupcakes on a cooling rack with creme filling inside
  3. Next, add the Double Chocolate Chip Frosting to a separate piping bag with NO TIP (otherwise, the chocolate chips will get stuck in the tip!) Snip off ½ – 3/4 of an inch of the piping bag tip with scissors to create an opening. Pipe frosting on each cupcake. Another option would be to skip the piping bag and frost each cupcake the old school way with a butter knife or off-set spatula.
  4. Garnish each cupcake with an additional 5 – 10 mini chocolate chips and a generous pinch of coarse, which you’ll want to crumble with you finger tips as you sprinkle.Finished chocolate cupcake with frosting and added salt and chocolate chipsAerial view of 12 assembled cupcakes on a cooling rack

ENJOY!!

Top Tips for Making Vegan and Gluten Free Crème-Filled Chocolate Cupcakes with Double Chocolate Chip Frosting:

  • Garnishing with extra salt is optional, but I highly recommend it! Using a coarse type works the best.
  • If you don’t want to use paper baking cups, using silicon baking cups is a great, sustainable option.
  • If you’re more of a vanilla frosting person, feel free to make extra crème filling and use that as frosting for your chocolate cupcakes!
  • Remember to allow your cupcakes to cool completely before adding the filling and frosting!

Did you try this recipe? Please give it a star rating and let me know what you think in the comments below. Your feedback is very helpful! Thanks in advance.

Vegan and Gluten Free Crème-Filled Chocolate Cupcakes with Double Chocolate Chip Frosting

Vegan Crème Filled Chocolate Cupcakes with Salted Double Chocolate Chip Frosting

Chocolate lovers - come on in and make yourself cozy, as this is a cupcake you need to know about.
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Print Pin Rate
Course: Dessert
Cuisine: gluten-free, plant based, vegan
Keyword: Gluten Free Chocolate Cupcakes, Vegan Chocolate Cupcakes
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Servings: 12 cupcakes

Ingredients

Chocolate Cupcakes

  • 1 tsp. Apple Cider Vinegar
  • 1 cup Almond Milk or other non-dairy milk
  • 1/3 cup Canola Oil NonGMO, if possible
  • 1 ½ tsp. Vanilla Extract 
  • ¾ cup Granulated Sugar
  • ¾ tsp. Instant Coffee
  • ½ tsp. Salt
  • ¾ tsp. Baking Powder
  • ½ tsp. Baking Soda
  • 1 cup Bob’s Red Mill Gluten Free All Purpose Flour
  • 1/3 cup + 2 Tb. Cocoa Powder

Crème Filling

  • 1/3 cup Vegetable Shortening
  • 1 cup Powdered Sugar divided
  • 1 ½ Tb. Original Unsweetened Almond Milk divided
  • ½ tsp. Vanilla Extract  I like THIS kind

Double Chocolate Chip Frosting

  • 2/3 cup Vegetable Shortening
  • 2 ¼ cups Powdered Sugar divided
  • 5 T. Original Unsweetened Almond Milk divided
  • 1 tsp. Vanilla Extract 
  • ¼ cup + 2 Tb. Cocoa Powder
  • 1/8 tsp. Salt
  • 1/3 cup Mini Chocolate Chips + more for garnishing
  • Coarse Salt such as Fleur de Sel for topping optional but recommended

Instructions

For the Cupcakes

  • Preheat oven to 350º. Then, line 12 spots in a cupcake pan with paper cupcake liners.
  • In a small bowl, combine the apple cider vinegar, non-dairy milk, oil, and vanilla. Set aside.
  • In a medium mixing bowl (or bowl for a stand mixer) stir together the sugar, instant coffee, salt, baking powder and baking soda. Then, sift in flour and cocoa powder and stir again.
  • Then, add half of the liquid ingredients to the bowl of dry ingredients.
  • Using a hand or stand mixer, mix on low until most of the flour has been incorporated, about 10 seconds. Then, add the remaining liquid mixture and mix for another 10 seconds. Scrape down the sides of the bowl with a spoon or spatula and mix again, this time on high for about 2 minutes.
  • Using an ice cream scoop or ¼ measuring cup, scoop the batter into the 12 cupcake liners. The liners should only be about 2/3 full.
  • Bake in preheated oven for 22 – 25 minutes or until a toothpick inserted down the center comes out completely batter-free. It’s best to test 3 or 4 cupcakes to be sure. Allow cupcakes to completely cool on a wire rack before adding filling or frosting.

For the Crème Filling

  • In a mixing bowl, cream the shortening on high speed for 30 seconds or until shortening is smooth.
  • Then, add ½ cup powdered sugar, the vanilla and 1 Tb. of almond milk and cream on low for an additional 20 seconds.
  • Add the remaining ½ cup powdered sugar and ½ Tb. almond milk to the bowl and cream on low for 20 seconds, and then on high for an additional 1 – 2 minutes or until fluffy and the mixture resembles frosting.

For the Double Chocolate Chip Frosting

  • In a mixing bowl, cream the shortening on high speed for 30 seconds or until it's fluffy and smooth.
  • Add 1 cup powdered sugar, the vanilla and 2 Tb. almond milk and mix on low for 20 seconds.
  • Next, add the remaining powdered sugar, almond milk, cocoa powder, and salt and mix on low again for 20 seconds.
  • Afterwards, switch to high speed and cream for about 1 minute or until the mixture is fluffy and resembles frosting.
  • Fold in the 1/3 cup of mini chocolate chips with a mixing spoon.

To Assemble

  • Add a small round tip to a piping bag or the corner of a re-sealable-type plastic bag and then add the Crème filling. Snip off ½ inch below the tip with scissors to create an opening and then push the tip down to create a snug fit.
  • Insert the tip down the center of each cupcake and fill each one with 2 – 3 tsp. of filling. No piping tip? No problem: Just hollow out the center of each cupcake with a sharp paring knife. You'll want to create a cylinder shape about 1 1/2 inches deep and 1 inch wide.  Then, proceed to fill with creme.
  • Next, add the Double Chocolate Chip Frosting to a separate piping bag with NO TIP (otherwise, the chocolate chips will get stuck in the tip!) Snip off ½ - 3/4 of an inch of the piping bag tip with scissors to create an opening. Pipe frosting on each cupcake. Another option would be to skip the piping bag and frost each cupcake the old school way with a butter knife or off-set spatula.
  • Garnish each cupcake with an additional 5 – 10 mini chocolate chips and a generous pinch of coarse, which you'll want to crumble with you finger tips as you sprinkle.

Notes

  • Garnishing with extra salt is optional, but I highly recommend it! Using a coarse type works the best.
  • If you don't want to use paper baking cups, using silicon baking cups is a great, sustainable option.
  • If you're more of a vanilla frosting person, feel free to make extra crème filling and use that as frosting for your chocolate cupcakes!
  • Remember to allow your cupcakes to cool completely before adding the filling and frosting! 
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

 

 

 

 

 

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Filed under: Good Eating, Treats

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