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Gluten-Free Chocolate Cupcakes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 16
Ingredients
For the Cupcakes
- Gluten-free non-stick cooking spray or 16 paper cupcake liners
- 1 1/4 cups white rice flour (5 ounces; 142 grams)
- 1 cup granulated sugar (7 1/2 ounces; 212 grams)
- 1/4 cup potato starch (1 ounce; 28 grams)
- 1/4 cup cocoa powder (3/4 ounce; 22 grams)
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon table salt
- 1/2 teaspoon xanthan gum
- 1/2 cup vegetable oil (3 1/2 ounces; 100 grams)
- 2/3 cup coffee or water (5 1/3 ounces; 152 grams)
- 3 large eggs (5 1/4 ounces; 148 grams)
For the Fluffy Buttercream
- 1 stick butter, softened (1/2 cup; 4 ounces; 113 grams)
- 3/4 cup confectioners’ sugar (3 ounces; 85 grams)
- 1 (7 1/2 ounce) jar marshmallow crème (I used Marshmallow Fluff)
- 1 teaspoon vanilla extract
- 1 cup shredded coconut, optional
Instructions
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Make the Cake: Adjust oven rack to middle position. Preheat oven to 350°F. Line 16 standard cupcake cavities with paper liners. Set pan(s) aside.
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In large mixing bowl, whisk together white rice flour, granulated sugar, potato starch, cocoa powder, baking powder, salt, and xanthan gum. Add vegetable oil, coffee, and eggs. Using a handheld mixer, mix until a thick batter forms, about one minute. Spread batter evenly into prepared pan or spoon into cupcake cups. Fill each cavity about 2/3 full. Bake until cake tester inserted into center of cake comes out clean, about 18 minutes. Cool cake on a wire rack. Remove cupcakes from pan after five minutes.
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Make the Buttercream: In medium mixing bowl, cream together butter and confectioners’ sugar until light and fluffy, about 30 seconds. (Use high speed on a handheld mixer or medium-high speed on a stand mixer.) Add marshmallow crème and vanilla. Mix until fluffy. Spread on cooled cake or cupcakes.
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Frost when cool. If desired sprinkle coconut over cake or dip tops of iced cupcakes into coconut.