Fudgy Gluten Free Chocolate Cupcakes
These fudgy gluten free chocolate cupcakes decorated with a swirled buttercream are so decadent you won't even miss the gluten!
Ingredients
For the gluten free chocolate cupcakes:
- 120 g (1 cup) GF 1:1 flour
- 42 g (½ cup) dutch process cocoa powder
- 21 g (¼ cup) black cocoa powder*
- ¾ teaspoon baking powder
- 1 teaspoon salt
- 198 g (14 tablespoon) unsalted butter, room temp
- 250 g (1 ¼ cup) granulated sugar
- 2 eggs, room temp
- 1 teaspoon vanilla bean paste or extract
- 113 g (½ cup) sour cream, room temp
- 100 g (½ cup) neutral oil*
For the swirled swiss meringue buttercream:
- Get the ingredients here.
Instructions
For the gluten free chocolate cupcakes:
- Preheat the oven to 325 degrees F and line a cupcake pan with liners.
- In a medium bowl, whisk together the GF 1:1 flour, cocoa powders, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar for 2-3 minutes until light & fluffy.
- Mixing on low speed, add the eggs one a time.
- Scrape down the bowl and mix in the vanilla.
- Add half of the dry ingredients and mix until just combined.
- Mix in the sour cream and oil.
- Add the rest of the dry ingredients and mix until just combined.
- Scrape down the bowl to ensure everything is evenly incorporated.
- Fill the cupcake pan by adding 5 tablespoons of batter to each cup.*
- Smooth out the batter with a spoon and tap the pan on the counter a few times to release any air bubbles.
- Bake the cupcakes for about 22-25 minutes or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- Decorate and enjoy!
For the swirled swiss meringue buttercream:
- Get the instructions here.
Notes
- If you do not have black cocoa powder, you can use an equal amount of dutch process cocoa powder, making it a total of 63g or ¾ cup.
- Use a neutral oil, such as vegetable or canola oil. I recommend using light-tasting extra virgin olive oil.
- It can be difficult to tell exactly how much to fill a cupcake pan, so to make it easier I recommend adding 5 tablespoons of batter to each. I used a 2 tablespoon & 1 tablespoon cookie scoops.
Nutrition Facts
Serving: 1cupcake | Calories: 276kcal | Carbohydrates: 25g | Protein: 3g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 189mg | Potassium: 85mg | Fiber: 2g | Sugar: 17g | Vitamin A: 408IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 1mg
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