Simple Gluten Free Chocolate Cupcakes
Simple gluten-Free Chocolate Cupcakes with a rich, decadent chocolate flavor that pairs well with either chocolate or vanilla frosting (or whatever frosting your choose to make)
12 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 210 kcal | Sugar | – |
| Carbs | – | Cholesterol | – |
| Protein | – | Sodium | – |
| Fat | – | Fiber | – |
| Sugar | – | ||
| Cholesterol | – | ||
| Sodium | – | ||
| Fiber | – |
Prep Time: 20 min Cook Time: 30 min Total Time: 80 min
https://theglutenfreeaustrian.com/gluten-free-chocolate-cupcakes/
Ingredients
155 grams Gluten Free Flour
10 grams gluten free cornstarch
40 grams unsweetened cocoa powder
200 grams white granulated sugar
1 teaspoon instant espresso (optional)
1 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, at room temperature
75 grams neutral vegetable oil
140 grams water, hot - not boiling
Instructions
Preheat the oven to 350°F.
Prepare your pan of choice - line one muffin tray with 12 muffin cups or line an 8" or 9" round cake pan with parchment paper.
In a bowl whisk together the gluten free flour, cornstarch, cocoa, instant espresso (if using), baking powder, baking soda, and salt. Set aside.
In a separate bowl combine eggs, oil and granulated white sugar. Whisk until smooth.
Add the wet ingredients into the dry ingredients and with a whisk to combine. Add the hot (not boiling) water and whisk until it is a smooth batter.
Use a large cookie scoop (#20 - the yellow one) and divide the batter between the cupcake liners.
Bake the cupcakes until the center feels firm when gently pressed, and a toothpick inserted in the center comes out clean, around 20-22 minutes.
Remove the cupcakes from the oven and allow the cupcakes to cool in the pans for 5 minutes, then turn out onto a rack to cool completely.
Frost the cooled cupcakes with your favorite buttercream and enjoy!