Gluten-Free Chocolate Cupcakes (moist & easy)
These Gluten-Free Chocolate Cupcakes are rich, moist, and full of deep chocolate flavor. Easy to prepare with simple ingredients, they’re a great choice whether you’re baking for a birthday, a party, or just a sweet treat at home. These classic cupcakes are topped with a smooth and rich chocolate frosting that pairs very well.
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 frosting
- 2 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- Pinch of salt
- 1 cup unsalted butter (226g), softened
- 2 tablespoons cream, optional
- 1 teaspoon vanilla extract
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. 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 chocolate frosting:
- Whisk sugar, cocoa powder, and salt in a medium bowl. Set aside.
- Beat the butter at a slow speed until smooth. Add the dry ingredients along with the cream, and keep beating. Add the vanilla extract and beat a little more at medium speed until you get the desired consistency.
- Frost the cooled cupcakes with a piping bag or icing spatula.
Notes
Store the cupcakes covered in the refrigerator for up to 3 days.