Gluten Free Chocolate Cupcakes with Icing

HOW TO MAKE IT

Gluten Free Chocolate Cupcakes

YIELD

12 servings

TYPE

Gluten Free

TIME

30 minutes

COURSE

Dessert

Cupcake Ingredients  1 cup gluten-free 1:1 baking flour 1 cup granulated sugar 1/2 cup cocoa powder 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp kosher salt 2 large eggs, room temperature 1/2 cup whole milk 1/4 cup vegetable oil 1 tsp vanilla extract 1/2 cup boiling water

HOW TO MAKE IT

Gluten Free Chocolate Frosting

YIELD

12 servings

TYPE

Gluten Free

TIME

10 minutes

COURSE

Dessert

Frosting Ingredients  1/2 cup unsalted butter, softened to room temperature 1 tsp vanilla extract 1/2 cup cocoa powder 1/2 tsp salt 3 cups powdered sugar 1/2 cup heavy whipping cream

PREP FOR BAKING

1

Preheat the oven to 350°F and line a 12-hole cupcake pan with cupcake liners.

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COMBINE DRY INGREDIENTS

2

In  a mixing bowl, stir together the flour, sugar, cocoa powder, baking powder, baking soda and salt.

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WHISK IN WET INGREDIENTS

3

Add the eggs, milk, vegetable oil and vanilla extract and whisk together until combined. Then add in boiling water.

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FILL LINERS AND BAKE

4

Fill each cupcake liner 2/3 full with the batter and then bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

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MAKE FROSTING

5

In a large mixing bowl, beat the butter and the vanilla extract with an electric mixer on medium speed for 3-4 minutes.

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ADD COCOA & SUGAR

6

Stir in the cocoa powder and gradually add the powdered sugar, one cup at a time.

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SLOWLY ADD CREAM

7

Slowly pour in the whipping cream until the frosting reaches your desired consistency.

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LET CUPCAKES COOL

8

Allow the cupcakes to cool for 10-15 minutes in the pan and then transfer them to a wire rack to cool completely before frosting.

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Gluten Free Chocolate Cupcakes with Chocolate Frosting