I can’t even wait to share this recipe with you! Who knew that gluten-free desserts could taste SO good. These Gluten Free Chocolate Cupcakes are rich, moist and incredibly delicious. You can’t taste the difference between this cupcake a non-gluten cupcake so if you are eating gluten-free, this recipe is for you!
My sweet nephew turned 8 back in March and my sister asked if I could make some cupcakes for him to bring to school. Hence the Star Wars theme! He LOVES Star Wars and she found the adorable cupcake liners and decorations at Target. My sister had one more request, to make them gluten-free because one of Ben’s classmates can’t have gluten.
I typically don’t bake gluten-free so I did some research and found a recipe that looked promising. I did a test run and I was amazed. The cupcakes were better than I expected. They puffed up perfectly, were moist, rich and tasted amazing. I whipped up some simple vanilla buttercream frosting because my sweet little nephew wanted chocolate cupcakes with white frosting.
Don’t you love how kids know exactly what they want?
So my sister picked Ben up from school and the cupcake container was empty – they ate every last one of them.
Don’t forget to pin this recipe to Pinterest by clicking the image below!
- 2 cups plus 2 tablespoons all-purpose gluten-free flour (I used Bob's Red Mill)
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 4 eggs, room temperature
- 1 cup vegetable oil
- 2½ teaspoons pure vanilla extract
- 1¼ cups water, room temperature
- 1 cup (2 sticks) unsalted butter, room temperature
- 3½ - 4 cups confectioners sugar
- 2 teaspoons pure vanilla extract
- 2-3 tablespoons milk (I used whole milk)
- Preheat oven to 325 degrees and line a muffin pan with cupcake liners, set aside.
- In a stand-alone mixer fitted with a paddle attachment, mix together flour, baking powder, baking soda, salt and sugar.
- Next add the eggs, vegetable oil, pure vanilla and water and mix until just combined, scraping down sides of bowl as necessary. Batter will be runny.
- Fill cupcake liners ¾ full with batter and bake 16-18 minutes or until a toothpick inserted into the center of a cupcakes comes out clean or with few crumbs. Let cool.
- To make the frosting add butter to a stand-alone mixer fitted with a whisk attachment and whisk on medium-high speed for a few minutes.
- With mixer on low-speed, gradually add confectioners sugar until incorporated. Next add vanilla and 2 tablespoons of milk. Turn the mixer to medium high-speed and whip frosting for at least 3 minutes up to 7 minutes until fluffy and creamy. If frosting seems too dry, add another teaspoon or two of milk. Pipe cooled cupcakes with frosting and decorate as desired.
Recipe credit: More.com and Sweet Retreat