Gluten Free Chocolate Cupcakes
by: claire cary
These gluten free chocolate cupcakes are moist, fluffy, spongey and undetectably dairy free. They're easy to make, just sweet enough and made ultra delicious with a simple dairy free buttercream. They're the perfect way to satisfy your chocolate craving!
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12
Ingredients
Cupcakes
Wet
- ⅔ cup granulated sugar
- ¼ light brown sugar
- 2 eggs at room temperature
- 2 tsp vanilla extract
- ⅓ cup oil I like olive oil for a rich flavor, but any oil works
- ⅔ cup boiling water
- 1 tsp apple cider vinegar
Dry
- ¾ cup + 2 tbsp Bob's Red Mill GF 1:1 All Purpose Baking Flour spoon and level to measure
- ½ cup cocoa powder spoon and level to measure
- ¼ tsp salt
- ½ tsp baking soda
- ¾ tsp baking powder
- 1/2-1 tsp espresso powder optional but recommended for a richer chocolate flavor
Buttercream
- ½ cup dairy free butter at room temperature
- 2-3 tbsp non-dairy milk
- 2 tsp vanilla
- ½ cup cocoa powder or more to taste
- 2-3 cups powdered sugar
- Sprinkles for topping
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a muffin tray with liners and set aside.
- Whisk together all dry ingredients in a large bowl.
- Beat in all wet ingredients on medium speed until well combined, making sure you get all of the dry ingredients from the bottom. the batter will be on the thinner side, but not too runny.
- Use a cookie scoop or spoon and add the batter in 12 lined cupcake tins, filling about 3/4 of the way full.
- Add to the center of the oven for 18-22 minutes. Check at 18 minutes and if a toothpick comes out clean, remove from the oven.
- They will continue to cook slightly as they sit, so careful not to over bake because this will dry out the cupcake. In my oven, they are generally done at the 20 minute mark.
- Remove from the oven and let cool in the pan for about 10-15 minutes, then transfer to a wire rack to finish cooling.
- To make the buttercream, beat the room temperature butter with an electric mixer until fluffy.
- Beat in the cocoa powder. Beat in 2 cups of powdered sugar, then beat in 2 tbsp of milk and vanilla.
- If you want the frosting more chocolatey, you can sub some of the sugar for more cocoa, or vice versa for less chocolate. If the frosting is too thin, beat in a bit more sugar, too thick add more milk until it reaches your desired consistency.
- Let the cupcakes cool completely before frosting. Frost with piping tips or keep it simple and use a knife!
Notes
There are other GF all purpose baking flours out there, but not all of them are the same blend. You can definitely try using other ones, but it may yield a slightly different result. Whichever you use, make sure it has xanthan gum in the mix.
Once prepared, these cupcakes will store for about 3-5 days. Keep them in an air tight container at room temperature for best results.
Without the buttercream, these cupcakes are sweet, but not too sweet. Keep this in mind if you are planning to eat them like muffins without any frosting. You can use 3/4 cup of light brown sugar instead of 2/3 cup if you want them sweeter.
The espresso powder helps bring out the chocolate flavor, but it is optional if you don't have it. Another option is to sub the hot water for hot coffee.
The frosting will make enough to frost all cupcakes generously with a knife, but if you want to pipe them on tall, I suggest making a 1.5 batch of the frosting or even double it.
Serving: 1cupcake with frosting / Calories: 281kcal / Carbohydrates: 49g / Protein: 3.9g / Fat: 8.7g / Fiber: 2.9g / Sugar: 25g
