Gluten Free Chocolate Cupcakes Recipe With Dairy Free Frosting

GLUTEN FREE CHOCOLATE CUPCAKES RECIPE (WITH DAIRY-FREE FROSTING)

Steps:

• Preheat oven to 350 degrees F and prepare your cupcake tin by lining it with cupcake liners (I love to use these silicone ones when convenient). You can also bake this batter into 2 8-inch cakes. Lightly grease and flour cake pans , if using.In a measuring glass, add 1 cup of milk and stir in 1 teaspoon of apple cider vinegar. Set aside for 2-5 minutes. This will create a buttermilk that brings out the best chocolate flavor!In the bowl of a mixer (or a large mixing bowl if using a hand-held mixer or making it by hand), combine the flour, sugar, cocoa, baking soda, and salt.*Note: if you prefer a sweeter cupcake, use 1 1/2 cups of sugar. As is, these taste more like a dark chocolate cupcake, but are still plenty sweet--especially if topped with frosting.Add in the eggs, oil, and buttermilk, scraping down the sides of the bowl as needed. Try not to over mix. Stop mixing as soon as everything is incorporated.With the mixer on low, slowly add in the hot coffee or water. You want a very slow and steady stream so that it doesn't cook the eggs. Scrape down the side of the bowl halfway through adding the coffee and then continue until it's all incorporated. Scrape down bowl one last time after adding all of the coffee and mix again. The batter will look fairly runny, but it should be smooth.Pour your chocolate cupcake batter into the cupcake liners, filling them 2/3 of the way full. If making cakes, divide the batter evenly into 2 cake pans.Bake for 20-26 minutes, until a toothpick comes out clean or with a few crumbs, but no wet batter.Allow cupcakes or cakes to fully cool before frosting.*These can be wrapped in a layer of cling wrap and then foil and frozen for up to 2 months at this point. Chocolate buttercream frosting (dairy-free option)In the bowl of a mixer (or large mixing bowl if using a hand mixer), add softened butter and whip on high until creamy, about 20 secondsAdd in 1 cup of powdered sugar and cocoa, 2 tablespoons of the milk, and the vanilla. Turn the mixer on slowly to incorporate all the ingredients, scrape the bowl, and then turn mixer to medium to beat the frosting.Scrape the bowl, and add in the remaining cup of powdered sugar.Turn mixer on low, scrape the bowl, and then turn to medium-high for 30 seconds.If needed, add in the last tablespoon of milk, scrape the sides of the bowl, and beat for another 10-20 seconds.Frost cupcakes as desired. I love using this frosting tip.
• Preheat oven to 350 degrees F and prepare your cupcake tin by lining it with cupcake liners (I love to use these silicone ones when convenient). You can also bake this batter into 2 8-inch cakes. Lightly grease and flour cake pans , if using.
• In a measuring glass, add 1 cup of milk and stir in 1 teaspoon of apple cider vinegar. Set aside for 2-5 minutes. This will create a buttermilk that brings out the best chocolate flavor!
• In the bowl of a mixer (or a large mixing bowl if using a hand-held mixer or making it by hand), combine the flour, sugar, cocoa, baking soda, and salt.*Note: if you prefer a sweeter cupcake, use 1 1/2 cups of sugar. As is, these taste more like a dark chocolate cupcake, but are still plenty sweet--especially if topped with frosting.
• Add in the eggs, oil, and buttermilk, scraping down the sides of the bowl as needed. Try not to over mix. Stop mixing as soon as everything is incorporated.
• With the mixer on low, slowly add in the hot coffee or water. You want a very slow and steady stream so that it doesn't cook the eggs. Scrape down the side of the bowl halfway through adding the coffee and then continue until it's all incorporated. Scrape down bowl one last time after adding all of the coffee and mix again. The batter will look fairly runny, but it should be smooth.
• Pour your chocolate cupcake batter into the cupcake liners, filling them 2/3 of the way full. If making cakes, divide the batter evenly into 2 cake pans.
• Bake for 20-26 minutes, until a toothpick comes out clean or with a few crumbs, but no wet batter.
• Allow cupcakes or cakes to fully cool before frosting.
• In the bowl of a mixer (or large mixing bowl if using a hand mixer), add softened butter and whip on high until creamy, about 20 seconds
• Add in 1 cup of powdered sugar and cocoa, 2 tablespoons of the milk, and the vanilla. Turn the mixer on slowly to incorporate all the ingredients, scrape the bowl, and then turn mixer to medium to beat the frosting.
• Scrape the bowl, and add in the remaining cup of powdered sugar.
• Turn mixer on low, scrape the bowl, and then turn to medium-high for 30 seconds.
• If needed, add in the last tablespoon of milk, scrape the sides of the bowl, and beat for another 10-20 seconds.
• Frost cupcakes as desired. I love using this frosting tip.

PERFECT GLUTEN FREE CHOCOLATE CUPCAKES | WHIPPED GANACHE FROSTING

Steps:

• In a small, heavy-bottom saucepan, heat the heavy whipping cream until it just begins to simmer.
• Place the chopped chocolate in a medium-size bowl, and pour the hot cream over the chocolate.
• Allow the cream to sit on the chocolate for about a minute, until the chocolate begins to melt, and mix until the chocolate is melted, and the mixture is smooth and glossy.
• Allow the ganache to cool at room temperature until firm enough to scoop with a spoon.
• Preheat your oven to 350°F. Line the wells of a standard 12-cup muffin tin and set it aside.
• In a large bowl, place the flour, xanthan gum, cocoa powder, baking powder, baking soda, salt, and sugar, and whisk to combine well.
• Create a well in the center, and add the oil, eggs, and water (or milk), and whisk to combine well. The batter should be smooth and relatively thin.
• Fill the prepared wells of the cupcake tin about 2/3 of the way full and shake back and forth to distribute the batter evenly in each well.
• Place the tin in the center of the preheated oven, and bake for about 19 minutes, or until the cupcakes spring back when pressed lightly in the center.
• Remove from the oven and allow to sit in the pan for at least 10 minutes before transferring to a wire rack to cool completely.
• Right before you're ready to frost the cupcakes, transfer the cooled chocolate ganache to a large bowl and beat with a handheld mixer or stand mixer fitted with the whisk attachment until thickened and fluffy.
• The ganache will also lighten in color. If it seems to be at all crumbly or not smooth, add more heavy whipping cream by the teaspoonful and beat to combine.
• Frost only those cupcakes you plan to serve immediately.
• Freeze any leftover cupcakes, unfrosted, in a sealed freezer-safe container. Defrost at room temperature, then frost and serve.