Gluten-Free Chocolate Cupcakes
Easy recipe for gluten-free chocolate cupcakes. The best one bowl, small-batch recipe. Moist and tender. Dairy-free option. Makes 12 cupcakes.
Ingredients
Gluten-Free Chocolate Cupcakes
- ¾ cup gluten-free flour (4 ounces; 113 grams)
- ¾ cup granulated sugar (5 ½ounces; 158 grams)
- ½ cup natural cocoa powder, sifted (1 ½ ounces; 45 grams)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs (about 4 ounces; 113 grams out of shell)
- ½ cup milk or cooled coffee, see note (4 ounces; 113 grams)
- ⅓ cup vegetable oil (2 ⅓ ounces; 65 grams)
Chocolate Frosting
- 2 cups powdered sugar (8 ounces; 226 grams)
- ⅓ cup cocoa powder
- ½ cup softened butter or dairy-free spread (4 ounces; 113 grams)
- 3 tablespoons milk plus more as needed
Instructions
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Heat Oven. Adjust oven rack to middle position. Preheat oven to 350℉. Line 12 standard muffin cups with paper liners.
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Make Batter. Whisk together gluten-free flour, granulated sugar, cocoa powder, baking powder, and salt in a medium bowl. Add eggs, milk, and vegetable oil. Whisk until batter is smooth.
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Bake. Fill cups ⅔ full. Bake until set, about 15 minutes. A cake tester inserted into the center of the cupcakes should come out clean.
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Cool and Frost. Allow cupcakes to cool in the pan for five minutes and then transfer to a wire rack to cool completely. Frost with buttercream if desired.
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Chocolate Frosting. Whisk together powdered sugar and cocoa powder. In a medium bowl, cream butter until smooth. Stop mixer. Add sugar-cocoa mixture and milk. Mix until smooth. If frosting is thick, add additional milk, one teaspoon at a time.
Recipe Notes
Ingredient Note: Using Coffee
For a more intense chocolate flavor, use cooled coffee in the recipe. It enhances the chocolate flavor.
Storage Directions
Store cupcakes, covered and at room temperature for up to three days. Freeze frosted or unfrosted cupcakes for up to 2-3 months. When ready to serve, thaw cupcakes overnight in the refrigerator or at room temperature for several hours.