These Gluten-Free Chocolate Cupcakes are so easy to make. Mix everything in one bowl and you have cupcakes in less than an hour. Gluten-Free, Dairy-Free, Corn-Free.
For the Cake
Preheat oven to 350 degrees F. Line 16 standard cupcake cups with paper liners. Set pan aside.
Whisk together the white rice flour, potato starch, xanthan gum, sugar, cocoa powder, baking powder, and salt in a large bowl. (If using a gluten-free flour blend, whisk the flour blend together with the sugar, cocoa powder, baking powder and salt.)
Add the vegetable oil, coffee, and eggs. Whisk until the batter is smooth. Scoop batter into prepared muffin cups, filling each cavity about 2/3 full.
Bake until a cake tester inserted into the center of the cupcakes comes out clean, about 20 minutes.
Allow cupcakes to cool in the pan for five minutes before transferring to a wire rack to cool completely.
For the Frosting
Combine the butter, powdered sugar, milk, and vanilla in a large bowl. Whisk, using a handheld mixer, until smooth. Spread on cooled cupcakes.
*To use a gluten-free flour blend: Replace the white rice flour, potato starch, and xanthan gum with 1 1/2 cups of a gluten-free flour blend. Be sure the flour blend contains xanthan gum. If it doesn't, add 1/2 teaspoon xanthan gum to the recipe.