Gluten-Free Decadent Chocolate Cupcakes with Buttercream Frosting
Indulge in the ultimate chocolate experience with these **Gluten-Free Decadent Chocolate Cupcakes with Buttercream Frosting**—a perfect treat for anyone craving rich, moist, and flavorful dessert! Made with gluten-free all-purpose flour and unsweetened cocoa powder, these cupcakes deliver a deep chocolatey flavor while staying light and tender. The recipe's secret lies in the addition of boiling water, which ensures a silky smooth batter and a dreamy texture. Topped with a luscious, homemade buttercream frosting made from whipped butter, powdered sugar, and a touch of vanilla, these cupcakes are a showstopper for gluten-free diets without compromising on taste. Quick to prepare and stunning to present, this recipe is ideal for birthdays, celebrations, or any time you need a sweet pick-me-up. With just 20 minutes of prep time and a versatile serving size of 12, these cupcakes are proof that indulgent, gluten-free baking can be effortlessly delicious!
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Recipe Information
Ingredients
- 1 cup Gluten-free all-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Granulated sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Milk (or non-dairy alternative)
- 0.5 cup Vegetable oil
- 0.5 cup Boiling water
- 1 cup Unsalted butter
- 4 cups Powdered sugar
- 2 tablespoons Milk (for buttercream)
- 1 teaspoon Vanilla extract (for buttercream)
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, sift together the gluten-free all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt.
In a large mixing bowl, beat the granulated sugar and two large eggs together until light and fluffy, about 2 minutes.
Mix in the vanilla extract, milk, and vegetable oil until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Pour the boiling water into the batter and mix until smooth. The batter will be thin.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 16-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
While the cupcakes are cooling, prepare the buttercream frosting. In a large bowl, beat the unsalted butter until creamy.
Gradually add the powdered sugar, one cup at a time, mixing thoroughly after each addition.
Add the milk and vanilla extract, then beat on high speed until the frosting is fluffy and smooth.
Once the cupcakes are completely cooled, use a piping bag or a knife to frost each cupcake with the buttercream.
Serve and enjoy your delicious, gluten-free chocolate cupcakes!
Nutrition Facts
Calories |
5465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.3 g | 307% | |
| Saturated Fat | 90.3 g | 451% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 631 mg | 210% | |
| Sodium | 2896 mg | 126% | |
| Total Carbohydrate | 906.2 g | 330% | |
| Dietary Fiber | 67.2 g | 240% | |
| Total Sugars | 682.8 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 503 mg | 39% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 3133 mg | 67% | |
*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.
