EASY GLUTEN-FREE CHOCOLATE CUPCAKES
These easy gluten-free chocolate cupcakes are super simple to whip up, use only one bowl, and have the perfect bakery style texture.
Provided by Chrystal
Time 52m
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F (180°C). Position rack in center of oven. Line two 12-serving cupcake pans with paper liners; set aside.
- In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt until there are no visible clumps.
- Add eggs, milk, oil, and vanilla. Beat with a mixer on medium speed for two minutes.
- Stir in boiling water.
- Spoon batter evenly into cupcake wells. Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack.
- For the frosting: In a medium mixing bowl, beat butter and vanilla until smooth and creamy. Add cocoa powder and beat until combined. Gradually add powdered sugar, one cup at a time. Slowly beat in milk. Beat in additional milk if needed, to obtain desired consistency.
- Frost cupcakes.
- Store in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.
Nutrition Facts : Calories 291 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 cupcake, Sodium 241 milligrams sodium, Sugar 33 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
GLUTEN FREE CHOCOLATE CUPCAKES
Moist delicious gluten free chocolate cupcakes recipe with a chocolate buttercream frosting.
Provided by Sandi Gaertner
Categories Gluten Free Dessert Recipes
Time 35m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350º F.
- Add your gluten free flour, cocoa powder, sugar, and the rest of the dry ingredients to a large mixing bowl. Whisk to blend them together.
- In a separate smaller bowl, add the eggs, vanilla extract, yogurt, butter, and oil and whisk to mix them. Pour the wet ingredients into the dry ingredients and mix them together gently until barely mixed. Overmixing can cause these cupcakes to be denser so I do NOT recommend using a standing mixer to make this cupcake recipe.
- Note: Overmixing can cause these cupcakes to be denser so I do NOT recommend using a standing mixer to make this cupcake recipe.
- Line your muffin pan with parchment paper-lined cupcake liners. Scoop your cupcake batter into the cupcake liners. Fill each about 3/4 full of cupcake batter.
- Bake the cupcakes for 20-22 minutes at 350º F.
- Remove the cupcakes from the oven. Carefully lift the cupcakes out of the pan onto a wire rack to cool.
Nutrition Facts : ServingSize 1 g, Calories 358 kcal, Carbohydrate 58 g, Protein 5 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 64 mg, Sodium 122 mg, Fiber 4 g, Sugar 44 g
GLUTEN-FREE DARK CHOCOLATE CUPCAKES
Deep, dark, satisfying, and seriously addictive. They are best when cooled down to firm up the chocolate chips inside to give a burst of flavor. Our co-op grocer sells stevia-sweetened dark chocolate chips which are very good. Freeze some cupcakes for a fast snack on the go.
Provided by gem bee
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 40m
Yield 18
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line muffin pans with paper liners.
- Combine gluten-free flour, coconut sugar, dark chocolate chips, cocoa powder, coconut flour, baking powder, baking soda, xanthan gum, and salt in a bowl; mix well to combine.
- Whisk buttermilk, eggs, vegetable oil, and vanilla extract together in another large bowl until combined. Add flour mixture; fold in with a spatula until completely blended. Divide batter evenly among muffin cups, filling each about halfway.
- Bake cupcakes in the preheated oven until a toothpick inserted in the centers comes out clean, about 20 minutes. Cool in pans 5 minutes; transfer to a wire rack to cool completely.
Nutrition Facts : Calories 271.9 calories, Carbohydrate 37 g, Cholesterol 42.3 mg, Fat 13.9 g, Fiber 3.1 g, Protein 4.8 g, SaturatedFat 3.7 g, Sodium 244.4 mg, Sugar 19.5 g
GLUTEN FREE CHOCOLATE CUPCAKES
A delicious gluten free cupcake recipe using rice and millet flour. The millet lends a bit of a cornbread taste to it. This could also be made into a 8 or 9 inch cake, or without the cocoa powder for a white cake.
Provided by ChristinaBunny
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 35m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper baking cups.
- In a medium bowl, stir together the rice flour, millet flour, cocoa, salt, baking soda, baking powder and xanathan gum. In a separate large bowl, beat the eggs, sugar, sour cream, milk and vanilla. Stir in the dry ingredients until smooth. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
Nutrition Facts : Calories 129.8 calories, Carbohydrate 23.8 g, Cholesterol 34.6 mg, Fat 2.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 1.4 g, Sodium 234.8 mg, Sugar 11 g
GLUTEN-FREE CHOCOLATE CUPCAKES
In place of flour and leaveners, whipped eggs whites to produce cupcakes with a light-as-air texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 22
Number Of Ingredients 5
Steps:
- Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Melt butter and chocolate in a large heatproof bowl set over (not in) a pan of simmering water. Stir to combine, then remove bowl from heat and let cool slightly. Whisk in egg yolks.
- With an electric mixer on medium speed, whisk egg whites until soft peaks form. Gradually add sugar, beating until peaks are stiff and glossy but not dry (do not overbeat). Whisk one quarter of the beaten egg whites into chocolate mixture to lighten; gently fold mixture into remaining whites.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes are just set in centers, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes (their centers will sink). Cupcakes are best eaten the same day they are baked; keep at room temperature until ready to serve, topped with scoops of ice cream, if desired.
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