HOW TO MAKE IT
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
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
1
Preheat the oven to 350°F and line a 12-hole cupcake pan with cupcake liners.
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2
In a mixing bowl, stir together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
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3
Add the eggs, milk, vegetable oil and vanilla extract and whisk together until combined. Then add in boiling water.
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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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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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6
Stir in the cocoa powder and gradually add the powdered sugar, one cup at a time.
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7
Slowly pour in the whipping cream until the frosting reaches your desired consistency.
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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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