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
Ingredient Notes
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Gluten-Free Flour: I use King Arthur Measure for Measure Gluten-Free Flour for consistent, reliable results.
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Cocoa Powder: Dutch-processed cocoa gives these cupcakes a deep, rich chocolate flavor, but regular unsweetened cocoa also works.
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Espresso Powder: Enhances the chocolate flavor without making the cupcakes taste like coffee.
Find it online: https://delectablefoodlife.com/gluten-free-chocolate-cupcakes/