This is super a moist cake and the perfect amount of chocolate flavor for me. I prefer a subtle chocolate flavor rather then a dark chocolate. This is perfect with a milk chocolate icing.
Gluten-free Chocolate Cupcakes
Ingredients
- 2 1/4 cups Gluten Free Flour All Purpose or Pastry Flour I use Sun Mills Pastry Flour (GF).
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp xantham gum
- 3/4 cup unsweetened cocoa
- 1 3/4 cups sugar
- 1/2 cup unsalted butter softened
- 1/3 cup oil
- 1 tsp vanilla extract
- 1 cup milk
- 1/2 cup water
- 4 large eggs
Instructions
- Preheat oven 350°
- Mix all dry ingredients. GF Flour, baking soda, baking powder, xantham gum, cocoa and sugar.
- Add softened butter, oil and vanilla.
- Add milk, water and eggs to mixture. Mix well.
- Pour batter in cupcake cups until cup is 3/4 full. I used a 1/4 cup measuring cup.
- Bake for 18-20 minutes or until toothpick comes out clean.
- Let cool completely then frost and sprinkles.
Notes
This recipe can be used for cakes or cupcakes. This recipe will make approximately 2 dozen cupcakes.
This post was shared on the following: Gluten-Free Wednesday, Gluten Free Recipe Round-Up, Allergy-Free Wednesdays , Gluten Free Fridays
These look dreamy!!! LOVE IT! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
What great recipes this week in the link up!
Cindy from vegetarianmamma.com
those sound wonderful, and the photos are beautiful! i will have to try this.
Definetly want to try out this recipe!
Do you store them in the fridge?
You do not have to refrigerate but they would keep fresh longer if you did. They are fine left overnight covered on the counter but honestly, I can’t recall my family leaving any for the next day!
Yes, please! These look great!
I’ve used this recipe multiple times now. I’ve used a couple different flour mixes and only one didn’t turn out (but it was also really humid that day so it’s hard to tell if it was the flour mix or the weather). Since I’m dairy free I’ve also used almond milk, canned coconut milk, and 1/2 almond 1/2 canned coconut milk all successfully. As well as earth balance for butter. I’ve also substituted peppermint extract for vanilla to make mint chocolate cupcakes which turned out wonderfully. Anyway, long story short I love this recipe. It’s easy, works like a charm, and tastes delicious. Thank you for sharing it, I really do love it.
If my flour mix has guar gum in it, do I need to use xantham gum too?
My GF flour mix already contains xantham gum…do I still add it to make these cupcakes? Thanks bunches!!
I forgot to ask what recipie you used for the icing?? thanks again.
Absolutely love this recipe!!!