Gluten-Free Chocolate Cupcakes
Delicious and moist gluten-free chocolate cupcakes perfect for any occasion.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups Gluten-Free All-Purpose Flour Blend with xanthan gum
- 0.75 cup Unsweetened Cocoa Powder Dutch-processed preferred
- 1.5 teaspoons Baking Soda
- 0.75 teaspoon Baking Powder
- 0.5 teaspoon Salt
- 1.75 cups Granulated Sugar
- 1 cup Buttermilk Or milk with 1 tablespoon lemon juice
- 0.5 cup Vegetable Oil
- 2 Large Eggs
- 2 teaspoons Vanilla Extract
- 1 cup Boiling Water
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together gluten-free flour, cocoa powder, baking soda, baking powder, and salt.
- Add sugar, buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat until combined.
- Gradually add boiling water to the batter, mixing until smooth. The batter will be thin.
- Pour batter into prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cupcakes cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
- Frost with your favorite frosting and enjoy!
Notes
These cupcakes are best served fresh. Store leftovers in an airtight container at room temperature for up to 3 days.