Gluten Free Dark Chocolate Cupcakes Recipes

EASY GLUTEN-FREE CHOCOLATE CUPCAKES

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.

GLUTEN-FREE DARK CHOCOLATE CUPCAKES

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.

PERFECT GLUTEN FREE CHOCOLATE CUPCAKES | WHIPPED GANACHE FROSTING

Steps:

• In a small, heavy-bottom saucepan, heat the heavy whipping cream until it just begins to simmer.
• Place the chopped chocolate in a medium-size bowl, and pour the hot cream over the chocolate.
• Allow the cream to sit on the chocolate for about a minute, until the chocolate begins to melt, and mix until the chocolate is melted, and the mixture is smooth and glossy.
• Allow the ganache to cool at room temperature until firm enough to scoop with a spoon.
• Preheat your oven to 350°F. Line the wells of a standard 12-cup muffin tin and set it aside.
• In a large bowl, place the flour, xanthan gum, cocoa powder, baking powder, baking soda, salt, and sugar, and whisk to combine well.
• Create a well in the center, and add the oil, eggs, and water (or milk), and whisk to combine well. The batter should be smooth and relatively thin.
• Fill the prepared wells of the cupcake tin about 2/3 of the way full and shake back and forth to distribute the batter evenly in each well.
• Place the tin in the center of the preheated oven, and bake for about 19 minutes, or until the cupcakes spring back when pressed lightly in the center.
• Remove from the oven and allow to sit in the pan for at least 10 minutes before transferring to a wire rack to cool completely.
• Right before you're ready to frost the cupcakes, transfer the cooled chocolate ganache to a large bowl and beat with a handheld mixer or stand mixer fitted with the whisk attachment until thickened and fluffy.
• The ganache will also lighten in color. If it seems to be at all crumbly or not smooth, add more heavy whipping cream by the teaspoonful and beat to combine.
• Frost only those cupcakes you plan to serve immediately.
• Freeze any leftover cupcakes, unfrosted, in a sealed freezer-safe container. Defrost at room temperature, then frost and serve.