Gluten-Free Chocolate Cupcake with Vanilla Frosting
Indulge in the perfect balance of rich chocolate and creamy vanilla with these Gluten-Free Chocolate Cupcakes with Vanilla Frosting. Made with a blend of gluten-free all-purpose flour and cocoa powder, these cupcakes are moist, fluffy, and packed with chocolatey goodness. The recipe is simple and beginner-friendly, with just a few steps to ensure a light, tender crumb. Topped with a luscious vanilla buttercream frosting that's whipped to perfection, these treats are ideal for birthdays, celebrations, or a delightful afternoon pick-me-up. Whether you're avoiding gluten or simply craving a delectable homemade dessert, these cupcakes are guaranteed to impress. Ready in under an hour and serving up to 12, they’re perfect for sharing—or savoring all on your own!
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Recipe Information
Ingredients
- 1 cup Gluten-free all-purpose flour
- 1/3 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Granulated sugar
- 2 Large eggs
- 1.5 teaspoons Vanilla extract
- 0.5 cup Whole milk
- 0.5 cup Vegetable oil
- 0.5 cup Boiling water
- 0.5 cup Unsalted butter, softened
- 2 cups Powdered sugar
- 2 tablespoons Milk for frosting
Instructions
Preheat your oven to 350°F (176°C) and line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
In a large mixing bowl, beat together the granulated sugar, eggs, and 1 teaspoon of vanilla extract until well combined.
Add the milk and vegetable oil to the sugar mixture and beat until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Carefully stir in the boiling water until the batter is smooth. The batter will be thin.
Pour the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
For the frosting, beat the softened butter in a large bowl until creamy.
Gradually add the powdered sugar, beating on low speed and scraping down the sides until well combined.
Add 0.5 teaspoon of vanilla extract and 2 tablespoons of milk, and beat on high speed for 2-3 minutes until fluffy.
Once the cupcakes have cooled, pipe or spread the vanilla frosting decoratively on top.
Serve and enjoy your gluten-free chocolate cupcakes with delightful vanilla frosting.
Nutrition Facts
Calories |
4321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.3 g | 291% | |
| Saturated Fat | 87.7 g | 438% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 1892 mg | 82% | |
| Total Carbohydrate | 606.5 g | 221% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 444.9 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 380 mg | 29% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1616 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
