Gluten Free Chocolate Cupcakes
Easy and moist gluten free chocolate cupcakes using simple ingredients with dairy free options.
Yield: 24 people
Materials
- 2 cups all purpose gluten free flour with xantham gum in it II use my homemade blend
- 2 cups white sugar or brown sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup salted butter (2 sticks)
- 1/3 cup cocoa powder
- 1 cup hot water
- 1/2 cup milk
- 2 eggs
- 1 tsp vanilla
Instructions
- Preheat oven to 350° and line a 24 cupcake pan with cupcake liners and set aside.
- In a large mixing bowl combine gluten free flour, sugar, baking soda, and salt and set aside.
- In a small saucepan heat butter, water, and cocoa powder. Bring it just to a boil, whisking constantly. Remove from heat and pour onto the dry ingredients.
- Add in milk, eggs, and vanilla. Stir or beat with an electric mixer, on low speed, to get a smooth batter. You can also do this in a stand mixer. Just make sure not to over mix!
- Pour cupcake batter into pan with liners. Fill to about 2/3 of the way full, they will rise to the top when baking.
- Bake at 350° for 17 minutes or until a toothpick comes out clean. Remove from pan and let cool completely on a wire rack before frosting. Try this delicious butter cream frosting, you won't be disappointed!
- Only frost what you need and store the remaining unfrosted gluten-free cupcakes in the freezer in an airtight container until ready to use.
- To make these gluten-free vanilla cupcakes, don't add in the cocoa powder and add in 2 tsp of vanilla.