Gluten-Free Chocolate Cupcakes
Ingredients:
- 1 1/2 cups gluten-free flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk (to make it dairy-free, use almond milk mixed with 1 teaspoon of vinegar)
- 1/2 cup boiling water
Frosting:
- 1/2 cup unsalted butter, softened (use dairy-free butter if needed)
- 1/3 cup cocoa powder
- 2 cups powdered sugar
- 1/4 cup milk (or a dairy-free alternative)
- 1 teaspoon vanilla extract
Instructions:
- Preheat Oven and Prepare Pans:
- Preheat your oven to 350°F (175°C).
- Line a cupcake pan with cupcake liners.
- Mix Dry Ingredients:
- In a medium bowl, sift together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet Ingredients:
- In a large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Combine Wet and Dry Mixtures:
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Add Boiling Water:
- Stir in the boiling water until the mixture is well combined. The batter will be thin.
- Bake:
- Pour the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Prepare the Frosting:
- While the cupcakes cool, beat the softened butter with cocoa powder, powdered sugar, milk, and vanilla extract until smooth and creamy. Adjust the consistency with more milk or powdered sugar if necessary.
- Decorate:
- Once the cupcakes are completely cooled, frost them with the chocolate frosting using a piping bag or a knife.
- Serve:
- Enjoy your gluten-free chocolate cupcakes as is or garnish with gluten-free sprinkles or chocolate chips!
This recipe makes about 12 cupcakes, perfect for sharing or treating yourself!