Meaningful Eats
Super Moist Gluten-Free Chocolate Cupcakes
12 cupcakes
Super moist gluten-free chocolate cupcakes with a light and tender crumb. A dream for every chocolate lover! Plus an easy frosting with a SECRET INGREDIENT!
Ingredients
Dry Ingredients
- 1 cup (150g) gluten-free measure-for-measure flour
- ⅓ cup (27g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon instant espresso powder optional
- ¼ teaspoon kosher salt
Other
- 1 cup (200g) granulated sugar
- ¼ cup (60ml) neutral oil
- 2 large eggs at room temperature
- ½ cup (120g) sour cream
- 1 teaspoon vanilla extract
- ½ cup (120ml) hot water
Chocolate Buttercream Frosting
- ½ cup (113g) butter, at room temperature
- 3-4 cups (360-480g) powdered sugar
- ⅓ cup (27g) unsweetened cocoa powder
- ¼ cup (60ml) heavy cream or milk of choice
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- pinch of kosher salt
Instructions
- Preheat the oven to 350°F. Line a standard muffin pan with paper baking cups.
- In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, espresso powder (if using) and salt.
- Add the sugar, oil, eggs, sour cream and vanilla to the bowl of a stand mixer or a hand mixer. Mix on medium-high speed until well-combined.
- With the mixer running on low, slowly add the dry ingredients in 3 additions, mixing after each addition.
- Slowly pour in the hot water. Mix on medium speed for 2-3 minutes, scraping down the sides and bottom of the bowl halfway through, until smooth and incorporated.
- Using a kitchen scoop or large spoon, portion the batter evenly into the prepared baking cups. Bake for 18-20 minutes, until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Let the cupcakes cool in their pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting: In the bowl of a stand mixer, or using a hand mixer, beat the butter on medium-high speed until creamy, about 2 minutes. Add 3 cups powdered sugar along with the cocoa powder, cream/milk, vanilla extract, almond extract and salt. Mix on low speed for 30 seconds, then increase to medium-high speed and whip for a full 2 minutes.
- If the frosting is too thick, add a little more cream/milk. If the frosting is too thin, add more powdered sugar to make a spreadable consistency. Frost the cupcakes as desired.
Notes
Dairy-Free: You can make these chocolate cupcakes dairy-free by using dairy-free sour cream in the cupcake batter and dairy-free butter in the frosting. You can also use your dairy-free milk of choice in the frosting.
Recipe Notes
I like to use these cupcake liners. I’ve used them for years and my cupcakes and muffins never stick.
I usually frost these with a large open star piping tip.
Ingredient Notes
- Cocoa powder: For best results use a natural cocoa powder rather than Dutch-processed cocoa. It’s best to use natural cocoa powder like Hershey’s in recipes that contain baking soda.
- Espresso powder: Espresso powder brings out the chocolate flavor, but you can skip it if you prefer.
- Hot Water: Hot water helps “bloom” the cocoa flavor, resulting in an ultra-chocolatey, deeper flavor.
- Neutral Oil: You can use any kind of neutral oil for this recipe. I like personally like to use grapeseed or avocado oil. Vegetable, canola and coconut oil will all work as well.
Nutrition
Calories: 384kcal | Carbohydrates: 57g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 218mg | Potassium: 123mg | Fiber: 3g | Sugar: 47g | Vitamin A: 409IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg