Super moist chocolate cupcakes topped with a Russian buttercream frosting!
Course Dessert
Cuisine American
Keyword chocolate, cupcakes, eggless, gluten free
Prep Time 15 minutesmins
Cook Time 18 minutesmins
Total Time 33 minutesmins
Servings 12cupcakes
Author Taleen Benson
Ingredients
¾cup (111g)gluten free flour blend
½cup (42g)cocoa powder
¾teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt
¾cup (150g)sugar
⅓cup (40g)vegetable or canola oil
½cup (113g)sour creamroom temperature
2tablespoonsBob's Red Mill Egg Replacermixed with 4 tablespoon water
2tablespoonsinstant coffee granulesdissolved in ¼ cup hot water
1teaspoonvanilla extract
For the Russian buttercream:
1cup (226g)unsalted butterroom temperature
14oz.sweetened condensed milkchilled
Instructions
Preheat oven to 350°F. Line a muffin tin with cupcake liners and set aside.
Whisk flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl until combined. Set aside.
In a separate bowl, whisk together sugar, oil, sour cream, prepared egg replacer, coffee, and vanilla. Add in dry ingredients and whisk until just combined, being careful not to over-mix.
Spoon batter into cupcake liners, filling them up halfway. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool completely before frosting.
For the Russian buttercream:
Using a hand mixer or stand mixer with the whisk attachment, beat softened butter until whipped and creamy, about 5 minutes. Gradually add in cold condensed milk while beating. Make sure to scrape the sides and bottoms as necessary.
Notes
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 2 eggs instead of the egg replacer.
For the buttercream, it's important to use room temperature butter and cold condensed milk.