Gluten-Free Chocolate Cupcakes
Chocolate cupcakes are a classic for a reason and these gluten-free chocolate cupcakes do not disappoint. They're made in just one bowl and are so tasty, no one will believe they're gluten-free! Trust me, you'll never want to use boxed cake mix again when you find out how easy these gluten-free cupcakes are. Plus, they're so simple to make dairy-free, too.
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Ingredients
For the Cupcakes:
- 2 cups gluten-free all purpose flour blend - I used Bob's Red Mill 1-to-1 Gluten-Free Flour Blend*
- 1 tsp xanthan gum - omit if your blend already contains it
- 3/4 cup cocoa powder
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 2 cups granulated sugar
- 1/2 cup vegetable oil - or melted butter if you prefer
- 2 tsp vanilla extract
- 2 eggs
- 1 cup buttermilk - or 1 cup almond milk mixed with 1 tbsp apple cider vinegar
- 1 cup hot coffee
For the Chocolate Frosting:
- 8 tbsp softened butter - or a 50/50 mix of palm oil shortening and vegan butter
- 1/8 tsp salt
- 3/4 cup cocoa powder - sifted
- 2 1/2 cups powdered sugar - sifted
- 1 tsp vanilla
- 1/4 cup milk - or almond milk
**Use the toggle button above to turn the instruction photos on and off!
Instructions
To Make the Cupcakes:
- Preheat oven to 350F. Line 24 muffin cups with paper liners. Set aside.
- In a large bowl of a stand mixer fitted with the paddle attachment (you can also use a hand mixer), combine gluten-free flour blend, xanthan gum, cocoa powder, baking powder, baking soda, salt and granulated sugar and which to combine.
- Add vegetable oil, vanilla extract, eggs and buttermilk and mix for 1-2 minutes.
- Pour in the hot water and mix for an additional 1-2 minutes. The batter will be very thin. Let sit for 2-3 minutes to allow the batter to slightly thicken.
- Pour into cupcakes liners and fill about 1/2 full, filling all 24 cups.
- Bake at 350F for 23-25 minutes, until the tops of the cupcakes spring back and when a toothpick is inserted it comes out clean.
- Let cool completely before topping with buttercream.
To Make the Frosting:
- Add softened butter and salt to a large bowl. Mix until creamy.
- Stir in the cocoa powder and powdered sugar and mix until combined.
- Then, add the vanilla extract and milk (one tablespoon at a time) until the frosting is thick and creamy. You want it to be able to hold it's shape when piped.
- If your frosting is too thin, add more powdered sugar. If it is too thick, add more milk.
- When the cupcakes are completely cooled, pipe buttercream onto the cupcakes.
Nutrition
Calories: 247kcal | Carbohydrates: 40g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 270mg | Potassium: 150mg | Fiber: 2g | Sugar: 29g | Vitamin A: 160IU | Calcium: 49mg | Iron: 1.2mg
