Gluten Free Chocolate Cupcakes
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These are simply the best gluten free chocolate cupcakes! You can top these ultra moist cupcakes with a classic chocolate buttercream frosting, but the possibilities are endless.
- Cocoa powder
- Baking powder
- Baking soda
- Egg or egg replacer
- Powdered sugar
STEP 1: In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt.
STEP 2: In a separate bowl, beat the sugar with the butter and oil. Add the egg or egg replacer and vanilla.
STEP 3: Add the dry ingredients in thirds, alternating with the milk and making sure to start and end with dry ingredients.
STEP 4: Spoon the batter into the cupcake liners, a little over halfway full. Bake for 18-20 minutes.
STEP 5: To make the frosting, beat butter until light and creamy. Add powdered sugar, cocoa powder, and salt and continue to beat until combined.
STEP 6: Add milk one tablespoon at a time while continuing to beat. Spread or pipe onto cooled cupcakes.
GET THE FULL RECIPE AT THE LINK BELOW