Gluten-Free Chocolate Cupcakes
GF Chocolate Cupcakes are amazing! They're moist, chocolaty, and delicious! The mini cakes are topped with a chocolate cream cheese frosting and they're perfect for any celebration.
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.
Notes
Store the cupcakes covered in the refrigerator for up to 3 days.