Gluten-Free Chocolate Cupcakes
GF Chocolate Cupcakes are amazing! They’re moist, chocolaty, and delicious! The mini cakes are topped with chocolate cream cheese frosting and they’re perfect for any celebration.
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About this recipe
These GF Chocolate Cupcakes are delicious! They’re super moist and chocolaty. If you want more GF chocolate desserts I leave the link to this popular chocolate lava cake.
The cakes are moist, soft, and topped with a chocolate cream cheese frosting that pairs very well. Also, they pair very well with many toppings and you can customize them as your liking.
They’re perfect for chocolate lovers and for any celebration. These cupcakes are ideal if you are looking for GF chocolate recipes.
Ingredients
The main ingredients of this recipe are:
- Flour: gluten-free all-purpose flour.
- Cocoa powder: natural semi-sweet cocoa powder.
- Oil: sunflower oil
- Egg: room temperature egg is better.
- Buttermilk: you can make homemade buttermilk with milk and drops of fresh lemon juice.
How to make GF Chocolate Cupcakes
Preheat the oven to 350°F (180°C). Line 12 muffin cups with liners and lightly grease them.
Whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt in a large bowl. Set aside.
In a medium bowl mix the sugar, oil, egg, vanilla extract, and buttermilk. Pour into the dry ingredients along with the hot coffee and mix until well integrated.
Pour the mixture into the prepared pans. Fill the muffin cups 3/4 full, dividing the mixture as evenly as possible.
Bake for 20 minutes or until cooked, keep in mind that all ovens are different. To know if it’s ready insert a toothpick into the center of the cakes, it should come out clean, with no streaks of batter.
Let cool before removing.
For the frosting:
Beat the butter with the cream cheese, powdered sugar, salt, and vanilla extract with an electric mixer. Add the cocoa powder and milk and keep beating until getting the desired consistency. Add more milk, 1 tablespoon at a time, if the frosting is too thick.
Frost the cooled cupcakes with a piping bag or icing spatula.
Storing
Store the cupcakes covered in the refrigerator for up to 3 days. If the cupcakes are not frosted, you can store the cakes covered at room temperature. The chocolate cream cheese frosting needs to be refrigerated.
Variations
- Flour: you can try a different mix of gluten-free flour.
- Oil: replace sunflower oil with coconut oil.
- Sugar: you can also use brown sugar.
- Chocolate Cream Cheese Frosting: replace the frosting with any of the options suggested below.
Topping Suggestions
- Vanilla buttercream frosting
- Peanut butter cream cheese frosting
- Chocolate ganache
For more related recipes
- Chocolate Lava Cakes
- Chocolate Brownie Cookies
- Chocolate Olive Oil Cake
- Double Chocolate Muffins (Vegan)
Gluten-Free Chocolate Cupcakes
Ingredients
- 2 cups gluten-free all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- Pinch of salt
- 1/3 cup vegetable oil
- 3/4 cup granulated sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/3 cup hot coffee or hot water
For the chocolate cream cheese frosting
- 1/2 cup unsalted butter (113gr) softened
- 8 oz cream cheese (226gr) softened
- 1 cup powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons milk (optional)
Instructions
- Preheat the oven to 350°F (180°C). Line 12 muffin cups with liners and lightly grease them.
- Whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt in a large bowl. Set aside.
- In a medium bowl mix the sugar, oil, egg, vanilla extract, and buttermilk. Pout into the dry ingredients along with the hot coffee and mix until well integrated.
- Pour the mixture into the prepared pans. Fill the muffin cups 3/4 full, dividing the mixture as evenly as possible.
- Bake for 20 minutes or until cooked, keep in mind that all ovens are different. To know if it’s ready insert a toothpick into the center of the cakes, it should come out clean, with no streaks of batter.
- Let cool before removing.
For the cream cheese frosting
- Beat the butter with the cream cheese, powdered sugar, salt, and vanilla extract with an electric mixer. Add the cocoa powder and milk and keep beating until getting the desired consistency. Add more milk, 1 tablespoon at a time, if the frosting is too thick.
- Frost the cooled cupcakes with a piping bag or icing spatula.
