Name: Vegan Gluten-Free Chocolate Strawberry Fudge Cupcakes Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 38 min
Cuisine: Vegan
Ingredients: 120ml plant-based milk + 1 tbsp apple cider vinegar; 100g light brown sugar; 80g caster sugar; 90g thick dairy-free yoghurt; 60g Natures Charm Sweetened Condensed Oat Milk; 60ml light olive oil; 210g plain or gluten-free plain flour; 30g cocoa powder; 1 ½ tsp baking powder; ½ tsp bicarbonate of soda; A pinch of salt; 150ml hot coffee; 12 strawberries; 80g dark chocolate; 1 tsp coconut oil; 1 tbsp freeze-dried berry pieces (optional); 100g dairy-free butter, room temperature; 300g icing sugar; 2 tbsp pink berry powder; 2 tbsp plant-based milk; ½ tsp vanilla extract; 12 tbsp Natures Charm Chocolate Fudge Sauce

Print Recipe· 4.1 from 4 reviews

If you’re longing for a dessert that’s as indulgent as it is mindful, this Vegan Gluten-Free Chocolate Strawberry Fudge Cupcakes Recipe is an absolute showstopper. Rich, moist chocolate cupcakes melded with luscious strawberry accents and gooey fudge create a heavenly treat that’s entirely plant-based and free from gluten. Whether you’re catering to dietary needs or just want to impress with something delightfully different, these cupcakes bring together the best of chocolate and berry in a way that feels both special and comforting. Each bite melts with fudgy richness and bursts of fresh strawberry flavor, making them perfect for celebrations or everyday indulgence.

Ingredients You’ll Need

Vegan Gluten-Free Chocolate Strawberry Fudge Cupcakes Recipe - Recipe Image

This recipe relies on simple but thoughtfully chosen ingredients, each playing a key role in delivering the best texture, flavor, and color for your Vegan Gluten-Free Chocolate Strawberry Fudge Cupcakes Recipe. From the cocoa powder that deepens the chocolate taste to the plant-based milks that keep everything moist and tender, these pantry staples combine in a way that’s both reliable and delicious.

120ml plant-based milk + 1 tbsp apple cider vinegar: Creates a dairy-free “buttermilk” that gives the cupcakes a tender crumb.
100g light brown sugar: Adds a gentle caramel sweetness and moisture.
80g caster sugar: Balances sweetness with a fine texture that dissolves smoothly.
90g thick dairy-free yoghurt: Provides creaminess and tang for depth.
60g Natures Charm Sweetened Condensed Oat Milk: Intensifies sweetness and adds a fudge-like richness.
60ml light olive oil: Keeps the cupcakes moist without overwhelming flavor.
210g plain or gluten-free plain flour: The base for structure, essential for that soft cupcake texture.
30g cocoa powder: For that deep, luscious chocolate flavor.
1 ½ tsp baking powder: Helps cupcakes rise beautifully and stay light.
½ tsp bicarbonate of soda: Works with vinegar for a perfect lift.
A pinch of salt: Enhances all the sweet flavors.
150ml hot coffee: Intensifies chocolate notes with a subtle richness.
12 strawberries: Fresh and juicy, ready to be coated in chocolate for decoration.
80g dark chocolate: Used to coat the strawberries, adding class and extra chocolate flair.
1 tsp coconut oil: Makes melting chocolate silky and smooth.
1 tbsp freeze-dried berry pieces, optional: Adds a delightful tang and crunch on the strawberries.
100g dairy-free butter, room temperature: The creamy base of the frosting.
300g icing sugar: Sweetens and stabilizes the frosting.
2 tbsp pink berry powder: Gives frosting a subtle fruity flavor and a gorgeous blush color.
2 tbsp plant-based milk: Helps achieve the perfect frosting consistency.
½ tsp vanilla extract: Adds comforting warmth to the frosting.
12 tbsp Natures Charm Chocolate Fudge Sauce: The fudgy, decadent surprise inside each cupcake.

How to Make Vegan Gluten-Free Chocolate Strawberry Fudge Cupcakes Recipe

Step 1: Prep Your Oven and Pan

Start by heating your oven to 180ºC (160ºC fan) and line a muffin tray with 12 cupcake cases. This simple preparation step ensures your cupcakes bake evenly and release easily once cooked.

Step 2: Create Your Vegan Buttermilk

Mix the plant-based milk with apple cider vinegar and let it rest for 5 minutes. This mixture turns slightly curdled, giving a tangy base that helps make the cupcakes incredibly soft and tender.

Step 3: Combine the Wet Ingredients

In a large bowl, whisk together your milk mixture, light brown sugar, caster sugar, dairy-free yoghurt, sweetened condensed oat milk, and olive oil. This blend builds the flavorful, moist backbone to your cupcake batter.

Step 4: Incorporate the Dry Ingredients

Sift in the flour, cocoa powder, baking powder, bicarbonate of soda, and a pinch of salt. Start whisking while gradually pouring in the hot coffee, which unlocks deep chocolate flavor and ensures your batter turns smooth with no lumps.

Step 5: Fill Your Cupcake Cases

Using an ice cream scoop for even portions, fill each cupcake liner about three-quarters full with your batter. This helps the cupcakes rise to the perfect height without spilling over.

Step 6: Bake the Cupcakes

Bake for 18 minutes until they are well-risen and a skewer inserted in the center comes out clean. Then carefully remove the tray and allow cupcakes to cool completely on a wire rack—this prevents sogginess and keeps texture light.

Step 7: Prepare the Chocolate Covered Strawberries

Melt dark chocolate with coconut oil gently, then dip each strawberry in the silky chocolate. Let the excess drip off, place on parchment paper, and sprinkle with freeze-dried berry pieces if you like. Refrigerate for 10 minutes so the chocolate sets perfectly.

Step 8: Make the Frosting

Beat the dairy-free butter until creamy. Gradually blend in icing sugar, pink berry powder, plant-based milk, and vanilla extract. Continue mixing for 1-2 minutes until the frosting becomes fluffy and smooth, ready for piping.

Step 9: Assemble the Cupcakes

Core each cooled cupcake and fill with rich chocolate fudge sauce, then replace the tops. Pipe swirls of frosting over the cupcakes and crown each one with a chocolate-covered strawberry for a stunning finish.

Step 10: Enjoy or Store

Serve immediately or store the cupcakes in a sealed container in the fridge. Best served at room temperature, they stay delicious for 2-3 days. You can also freeze the unfrosted cupcakes for up to a month—just thaw before decorating.

How to Serve Vegan Gluten-Free Chocolate Strawberry Fudge Cupcakes Recipe

The image shows four rich dark brown chocolate muffins in white paper liners placed on a white plate with a light brown rim, sitting on a white marbled surface. Around the muffins, there are red crushed pieces scattered on the surface and a few chocolate-covered strawberries with green tops and red bits on the chocolate coating. In the background, there is a white bowl with fresh red strawberries and a clear glass bottle filled with milk. Another white plate holds more chocolate-covered strawberries and is slightly blurred, all set against a soft white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top these cupcakes with the chocolate-dipped strawberries for a fresh and elegant look. For an extra pop, sprinkle with freeze-dried berry pieces or a dusting of pink berry powder to enhance both flavor and visual appeal.

Side Dishes

Pair these cupcakes with a chilled glass of plant-based milk or a cup of freshly brewed coffee or tea. For a brunch spread, consider serving alongside fruit salad or a light vegan yogurt parfait to balance the rich sweetness.

Creative Ways to Present

Arrange cupcakes on a rustic wooden board with clusters of fresh strawberries and edible flowers for a whimsical look. You could also serve individual cupcakes in decorative wrappers or gift boxes—these make spectacular vegan gluten-free treats for special occasions!

Make Ahead and Storage

Storing Leftovers

Keep leftover cupcakes in a sealed container in the refrigerator to maintain freshness. Because of their moist texture and delicate frosting, they stay at their best for up to 2-3 days. Before eating, allow them to come to room temperature for optimum flavor and softness.

Freezing

You can freeze the unfrosted cupcakes for up to one month. Wrap them well in plastic wrap and place inside an airtight container or freezer bag. When ready, thaw completely at room temperature before applying frosting and garnishing.

Reheating

If you wish to enjoy the cupcakes warm, let them sit at room temperature first, then gently warm a single cupcake in the microwave for 10-15 seconds. Avoid overheating as it could affect the texture or melt the frosting. Warmed slightly, the fudge filling becomes extra gooey and irresistible.

FAQs

Can I substitute the coffee in the batter?

Absolutely! Coffee intensifies the chocolate flavor, but you can replace it with hot water or a dairy-free alternative like chicory tea for a milder taste. Just keep the temperature hot to help with batter texture.

What brand of gluten-free flour works best?

Choose any quality gluten-free plain flour blend that is suitable for baking. Blends containing rice flour, potato starch, and tapioca starch usually provide a light crumb and good structure, great for this recipe.

Can I use fresh strawberries instead of freeze-dried berry powder?

The fresh strawberries give the cupcakes their juicy bursts, but the freeze-dried berry powder adds a concentrated flavor and a bit of texture, especially in the frosting and sprinkle. It’s optional but highly recommended for that extra zing.

How do I make sure the cupcakes are fully vegan?

Check that your sugars and chocolate are vegan, as some products use bone char or milk solids. Use dairy-free butter, plant-based milks, and vegan yogurt to keep all ingredients consistent with a vegan diet.

Can I prepare these cupcakes for a party in advance?

Yes! Bake and freeze the cupcakes unfrosted up to a month ahead. On the day, thaw, fill with fudge sauce, frost, and decorate. This strategy keeps them fresh and lets you enjoy the party without last-minute baking stress.

Final Thoughts

Whipping up this Vegan Gluten-Free Chocolate Strawberry Fudge Cupcakes Recipe is like giving yourself a sweet hug that’s nourishing and totally indulgent. The beautiful blend of chocolate, fresh strawberries, and smooth fudge makes every bite feel like a celebration. I can’t wait for you to try these cupcakes and share that moment of joy with friends, family, or just as a treat for yourself. Trust me, they’re destined to become a favorite in your baking repertoire!