Gluten-Free Chocolate Cupcakes
One-bowl gluten-free chocolate cupcakes with a chocolate buttercream frosting recipe included. The batter uses hot coffee to intensify the chocolate flavor (you won't taste it) and oil instead of butter to keep them moist. Easily made dairy-free by swapping the buttermilk and using vegan butter in the frosting.
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Ingredients
For the Cupcakes:
- 2 cups (280 g) gluten-free all purpose flour blend - Bob's Red Mill 1-to-1 Gluten-Free Flour Blend (in the blue bag), which contains xanthan gum
- ¾ cup (60 g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups (400 g) granulated sugar
- ½ cup (113 g) vegetable oil - or melted butter if you prefer
- 2 teaspoons vanilla extract
- 2 (100 g) large eggs - at room temperature
- 1 cup (240 g) buttermilk - at room temperature
- 1 cup (240 g) hot brewed coffee - or use boiling water instead
For the Chocolate Frosting:
- ½ cup (113 g) unsalted butter - softened to room temperature
- ⅛ teaspoon salt
- ¾ cup (60 g) unsweetened cocoa powder - sifted
- 2½ cups (300 g) powdered sugar - sifted
- 1 teaspoon vanilla extract
- ¼ cup (60 g) whole milk - add one tablespoon at a time
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Instructions
To Make the Cupcakes:
- Preheat the oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners.
- In a large bowl, whisk together 2 cups (280 g) gluten-free all purpose flour blend, ¾ cup (60 g) unsweetened cocoa powder, 2 teaspoons baking powder, 2 teaspoons baking soda, 11 teaspoon salt, and 2 cups (400 g) granulated sugar until evenly combined.
- Add ½ cup (113 g) vegetable oil, 2 teaspoons vanilla extract, 2 (100 g) large eggs, and 1 cup (240 g) buttermilk. Mix for 1-2 minutes until smooth, scraping down the sides of the bowl as needed.
- Pour in 1 cup (240 g) hot brewed coffee and stir until the batter is smooth. It will be very thin. Let it sit for 2-3 minutes to thicken slightly.
- Divide the batter evenly among the 24 lined muffin cups, filling each about halfway.
- Bake at 350°F (175°C) for 23-25 minutes, until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean. Do not open the oven door before 20 minutes.
- Let the cupcakes cool completely in the pans before frosting.
To Make the Chocolate Buttercream:
- In a large bowl, beat ½ cup (113 g) unsalted butter and ⅛ teaspoon salt until creamy, about 1 minute.
- Add ¾ cup (60 g) unsweetened cocoa powder and 2½ cups (300 g) powdered sugar. Mix on low speed until combined, then increase to medium and beat for 1-2 minutes until fluffy.
- Add 1 teaspoon vanilla extract. Add ¼ cup (60 g) whole milk, one tablespoon at a time, mixing after each addition, until the frosting is thick enough to hold its shape when piped. If too thin, add more powdered sugar. If too thick, add more milk.
- Pipe or spread the buttercream onto the completely cooled cupcakes.
Notes
- Flour: This recipe was tested with Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which contains xanthan gum. I cannot verify that other brands will work in this recipe.
- Coffee: The coffee deepens the chocolate flavor. You won't taste it in the finished cupcake. Decaf works. If you want to skip coffee entirely, use boiling water instead
- Dairy-free cupcakes: Swap the buttermilk for 1 cup almond milk mixed with 1 tablespoon apple cider vinegar. Let it sit for 5 minutes before adding so it curdles slightly like buttermilk. Use a 50/50 mix of vegan butter and palm shortening so the frosting holds its shape and still has buttery flavor. Use almond milk in place of whole milk.
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
