Gluten Free Chocolate Cupcakes with Chocolate Buttercream
Gluten-Free Chocolate Cupcakes with Chocolate Buttercream Frosting are a delectable treat. These cupcakes boast a rich chocolate flavor, complemented by a creamy and decadent chocolate buttercream frosting, making them perfect for any occasion. This is an easy, tested recipe your whole family can enjoy!
- Prep Time: 40 Minutes
- Cook Time: 20 Minutes
- Total Time: One Hour
- Yield: 12 Cupcakes 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
For chocolate cupcakes
3/4 cup + 1/8 cup Gluten-Free flour (I used King Arthur’s measure for measure GF flour)
1/2 cup dutch processed cocoa powder
1 teaspoon espresso coffee powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup white granulated sugar
1/2 cup light brown sugar
2 eggs, at room temperature
2 teaspoons vanilla extract
1/3 cup buttermilk, at room temperature
1/3 cup oil (any flavorless oil)
1/4 cup boiling water
For chocolate buttercream
1 cup unsalted butter, at room temperature
1/2 cup dutch processed cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract
3 1/2 cups confectioners sugar
2 tablespoons heavy cream
Instructions
- Preheat the oven to 350 degrees F. Line the cupcake pan with cupcake liners and set it aside.
- In a large mixing bowl, combine the dry ingredients: flour, cocoa powder, coffee powder, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, combine granulated sugar, brown sugar, and eggs. Beat using a hand mixer or standing mixer for 3-5 minutes until pale and light.
- Add the vanilla extract, buttermilk, and oil, and beat until just combined.
- Now, combine the dry ingredients with the wet ingredients. Add the hot water and mix the cupcake batter until smooth and thin. Be careful not to overmix the batter.
- Fill the cupcake liners 3/4 of the way full with the prepared cupcake batter.
- Bake the cupcakes for about 20 – 22 minutes until a toothpick inserted comes out clean.
- Allow the cupcakes to cool to room temperature for 15 minutes on a wire rack.
- Prepare the chocolate buttercream: In a stand mixer or using a hand mixer, beat the butter for 2 minutes. Gradually add the confectioners’ sugar in batches, beating for 5-6 minutes until all 3 ½ cups of sugar are incorporated.
- Stir in the salt, heavy cream, and vanilla extract, and beat the buttercream on medium speed until smooth and fluffy.
- Transfer the chocolate buttercream frosting to a piping bag fitted with a star nozzle.
- Pipe the frosting over the top of the cupcakes and decorate them with chocolate sprinkles. Enjoy the cupcakes.
Notes
- Buttermilk can be replaced by ⅓ cup of milk and 1 teaspoon of white vinegar mixed.
- The same recipe can be used for mini cupcakes but it yields about 32 mini cupcakes.
- The hot water in the cupcake batter is used to bring out the rich flavor of cocoa. So I highly recommend it.
- Dutch cocoa powder can be replaced by regular unsweetened cocoa powder.
- If the chocolate buttercream is too thick, add one more tablespoon of heavy cream to achieve the perfect piping consistency.
How to store the chocolate cupcakes?
To store cupcakes, keep them in an airtight container, and they can be stored at room temperature for up to 4-5 days.
Can I freeze the chocolate buttercream?
Yes, you can store the buttercream for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw it in the refrigerator, then beat the frosting on medium speed for a few seconds until it’s creamy again. After thawing or refrigerating, if needed, you can thin out the frosting by beating in a splash of heavy cream or milk.