Gluten-Free Chocolate Cupcakes
Super Simple & Delicious
Who says you can’t have your cake and eat it too, even when you’re avoiding gluten? These gluten-free chocolate cupcakes are a testament to the joy of baking, proving that dietary restrictions have no hold over deliciousness. Crafted with love, care, and a touch of culinary magic, these cupcakes are perfect for any occasion or simply when your sweet tooth demands satisfaction.
Why These Cupcakes Are a Game-Changer:
Finding a gluten-free cupcake recipe that doesn’t compromise on taste or texture can be challenging. That’s why I’ve fine-tuned this recipe to ensure each bite is as delightful as its gluten-containing counterparts. Whether you’re celiac, gluten-sensitive, or just exploring gluten-free baking, these cupcakes are designed to delight.
Ingredients:
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1 + 1/4 cup gluten-free flour blend (Bob’s Red Mill 1:1 preferred)
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1/4 tsp xanthan gum (omit if your flour already contains it)
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3/4 cup coconut sugar
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3/4 cup cocoa powder
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1 teaspoon baking powder (aluminum-free)
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A pinch of salt
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1/2 cup milk (your choice of dairy or plant-based)
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1 teaspoon vanilla extract
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1/2 cup Greek yogurt
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3 tablespoons coconut oil or melted butter
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3 large eggs
For the frosting:
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1/2 cup butter, room temperature
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3 cups powdered sugar
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1/2 cup cocoa powder
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4 tablespoons milk (adjust as needed)
Directions:
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Getting Started: Preheat your oven to 350°F (177°C). This ensures your cupcakes will bake evenly and rise perfectly.
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Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, xanthan gum (if using), coconut sugar, cocoa powder, baking powder, and a pinch of salt.
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Combine Wet Ingredients: In a separate bowl, beat the eggs, vanilla extract, yogurt, milk, and coconut oil or melted butter until smooth.
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Merge the Mixes: Gently fold the wet ingredients into the dry, stirring until just combined. Remember, the key to fluffy cupcakes is not to overmix.
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Prep Your Pan: Line a muffin pan with unbleached parchment paper liners, lightly greased with coconut oil or melted butter. Fill each liner about 3/4 full with the batter.
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Bake to Perfection: Pop them in the oven for 20-22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean.
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Cooling Time: Let the cupcakes cool on a wire rack before frosting. Patience here is key – it ensures your frosting will stay put and look as good as it tastes.
Frosting Instructions:
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Whip It Up: Starting on low speed, mix the butter, powdered sugar, and cocoa powder together. Gradually increase to medium speed, adding milk one tablespoon at a time until you reach the perfect consistency.
Why You’ll Love These:
These cupcakes aren’t just a treat for the taste buds; they’re a celebration of what gluten-free baking can be—uncompromisingly delicious, moist, and chocolatey. Perfect for sharing (or not), they’re sure to become a staple in your baking repertoire.
Embracing a gluten-free lifestyle doesn’t mean giving up on your favorite treats. It’s about rediscovering them in new, healthful ways. These chocolate cupcakes are a step towards that delicious journey, proving that gluten-free can still mean indulgent.
Happy baking!