Gluten-Free Chocolate Cupcake with Vanilla Frosting

Indulge in the perfect balance of rich, chocolatey goodness and creamy vanilla sweetness with these Gluten-Free Chocolate Cupcakes with Vanilla Frosting. This easy-to-follow recipe features a moist, tender crumb made possible by gluten-free all-purpose flour, unsweetened cocoa powder, and a touch of boiling water for a smooth, velvety batter. The decadent cupcakes are topped with a fluffy, homemade vanilla buttercream frosting that’s delightfully creamy and lightly sweetened. Ready in under an hour, these cupcakes are an ideal treat for any celebration or casual dessert craving. Whether you're accommodating dietary restrictions or just love a good gluten-free dessert, these cupcakes promise all the flavor and none of the compromise. Perfectly portioned for 12 servings, they’re sure to disappear fast at any gathering!

Nutriscore Rating: 44/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 1 cup Gluten-free all-purpose flour
• 1/3 cup Unsweetened cocoa powder
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 1 cup Granulated sugar
• 2 Large eggs
• 1.5 teaspoons Vanilla extract
• 0.5 cup Whole milk
• 0.5 cup Vegetable oil
• 0.5 cup Boiling water
• 0.5 cup Unsalted butter, softened
• 2 cups Powdered sugar
• 2 tablespoons Milk for frosting

Directions

Step 1

Preheat your oven to 350°F (176°C) and line a 12-cup muffin pan with cupcake liners.

Step 2

In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.

Step 3

In a large mixing bowl, beat together the granulated sugar, eggs, and 1 teaspoon of vanilla extract until well combined.

Step 4

Add the milk and vegetable oil to the sugar mixture and beat until smooth.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.

Step 6

Carefully stir in the boiling water until the batter is smooth. The batter will be thin.

Step 7

Pour the batter evenly into the prepared cupcake liners, filling each about two-thirds full.

Step 8

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 9

Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 10

For the frosting, beat the softened butter in a large bowl until creamy.

Step 11

Gradually add the powdered sugar, beating on low speed and scraping down the sides until well combined.

Step 12

Add 0.5 teaspoon of vanilla extract and 2 tablespoons of milk, and beat on high speed for 2-3 minutes until fluffy.

Step 13

Once the cupcakes have cooled, pipe or spread the vanilla frosting decoratively on top.

Step 14

Serve and enjoy your gluten-free chocolate cupcakes with delightful vanilla frosting.

Nutrition Facts

Serving size	(1255.4g)

Amount per serving	% Daily Value*
Calories	4321.1

Total Fat 227.3g	0%
Saturated Fat 87.7g	0%
Polyunsaturated Fat 67.3g
Cholesterol 646.5mg	0%
Sodium 1891.5mg	0%
Total Carbohydrate 606.5g	0%
Dietary Fiber 31.5g	0%
Total Sugars 444.9g
Protein 36.8g	0%

Vitamin D 149.2IU	0%
Calcium 379.7mg	0%
Iron 15.7mg	0%
Potassium 1616.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.3%

Protein: 3.2%

Carbs: 52.5%