![\"chocolate](\"https:\/\/thatrecipe.com\/wp-content\/uploads\/2017\/11\/vegan-chocolate-cupcakes-pin-1.jpg\")
<\/figure><\/div>\n\n\nWhile these cupcakes won't be as airy and fluffy as cupcakes from a bakery or cheap boxed mix, thanks to the baking soda and vinegar these will have a nice rise to them. <\/p>\n\n\n\n
It is a small sacrifice in texture only. They are deliciously dense, moist and, of course, chocolatey. <\/p>\n\n\n\n
Notes for Gluten Free Chocolate Cupcakes<\/h2>\n\n\n\n
Make sure the oats are labeled \"gluten free\". Some oats are processed in facilities that also processes wheat, rye and other ingredients that might contaminate them.<\/p>\n\n\n\n
You can try other options such as almond flour or a gluten free baking blend, though I have not personally tried it. <\/p>\n\n\n\n
If you don't care to make them gluten free, use traditional all purpose flour instead.<\/p>\n\n\n\n
Other Key Ingredients<\/h2>\n\n\n\n
If you scan the ingredients, most are pretty typical baking ingredients.<\/p>\n\n\n\n
Since these are vegan, the eggs need to be replaced. This is done with two special ingredients:<\/p>\n\n\n\n
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- vinegar which interacts with the baking soda for additional lift<\/li>\n\n\n\n
- banana pulp which adds moisture and helps with the texture<\/li>\n<\/ul>\n\n\n\n
If you have it, I recommend using butter flavor coconut oil<\/a> in both the cupcakes and the icing. Heat it slightly to make it an oil for the cupcakes, and chill it for the icing.<\/p>\n\n\n
<\/div>\n \n<\/div>\n\n\n<\/div>\n![\"chocolate](\"https:\/\/thatrecipe.com\/wp-content\/uploads\/2017\/11\/vegan-chocolate-cupcakes-post-1-720x540.jpg\")
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