Gluten Free Chocolate Cupcakes with Chocolate Buttercream Recipe
These gluten free chocolate cupcakes are moist, fluffy, and spongy with an optional dairy-free twist. They’re easy to make and perfectly sweetened, enhanced by a rich and creamy chocolate buttercream frosting, ideal for satisfying any chocolate craving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients
- ⅔ cup white sugar
- ¼ cup light brown sugar
- 2 eggs at room temperature
- 2 teaspoons vanilla extract
- ⅓ cup oil (olive oil recommended for rich flavor, but any oil works)
- ⅔ cup boiling water or hot brewed coffee
- 1 teaspoon apple cider vinegar
Dry Ingredients
- ¾ cup + 2 tablespoons 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 teaspoon salt
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ½-1 teaspoon espresso powder (optional but recommended for richer chocolate flavor)
Buttercream
- ½ cup unsalted butter at room temperature (dairy or non-dairy)
- 2-3 tablespoons milk
- 2 teaspoons vanilla extract
- ½ cup cocoa powder (or more to taste)
- 2-3 cups powdered sugar
- Sprinkles for topping
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tray with cupcake liners. Set it aside for later.
- Combine Dry Ingredients: In a large mixing bowl, whisk together all the dry ingredients thoroughly to ensure they are evenly distributed.
- Mix Wet Ingredients: Add all wet ingredients to the dry mixture and beat on medium speed until well combined, scraping the bottom to incorporate all flour. The batter should be thin but not runny.
- Fill Cupcake Liners: Using a cookie scoop or spoon, portion the batter into the 12 lined cupcake tins, filling each about 3/4 full.
- Bake the Cupcakes: Place the muffin tray in the center of the oven and bake for 18-24 minutes. Start checking at 18 minutes by inserting a toothpick into a cupcake; if it comes out clean, remove from oven.
- Cool the Cupcakes: Let cupcakes cool in the pan for 10-15 minutes, then transfer them to a wire rack to cool completely.
- Make the Buttercream: Beat room temperature butter until fluffy. Add the cocoa powder and continue to beat. Beat in 2 cups of powdered sugar, then add milk and vanilla extract. Adjust sugar and milk amounts to achieve desired consistency and chocolate intensity.
- Frost the Cupcakes: Once cupcakes are fully cooled, frost them with the buttercream using a piping tip or a knife. Add sprinkles as desired.
Notes
- Different gluten-free all-purpose baking flours can be used but results may vary; ensure the flour blend contains xanthan gum for best texture.
- Store cupcakes in an airtight container at room temperature for 3-5 days for optimal freshness.
- Espresso powder is optional but enhances chocolate flavor; alternatively, replace boiling water with hot coffee.
- To pipe frosting tall and thick, increase buttercream recipe by 1.5 to 2 times.
