Gluten Free Chocolate Cupcakes and Frosting Recipe

My kids love chocolate cupcakes, well, I’ll be truthful, they would probably be really happy to sit down with a bowl of frosting to eat. Since I don’t bake as much as I used to though, treats like cupcakes get gobbled down fast.

Gluten Free Chocolate Cupcake Recipe (and frosting)

Gluten free baking has gotten easier since premixed flours are readily available at most main stream grocery stores now. I really enjoy the Namaste brand we’ve been buying at Costco….so far, I’ve been able to substitute it cup for cup in my regular recipes.

These cupcakes have a nice consistency and are cake-like…not eggy either. Blah. I hate eggy cakes. You’ll also find this isn’t too sweet. Since cutting down on sugar, I’ve been able to get away with less and less in our baked goods.

Everyone can use a good gluten free chocolate cupcake and frosting recipe. This one is easy and doesn’t require a ton of fancy ingredients that gluten free baking can sometimes call for.

The frosting, well, that is good enough to eat out of the bowl…seriously. I’ve considered making it, adding some nuts and pressing it into a pan for fudge. You may see a blog post about that next week….

 

Gluten Free Chocolate Cupcakes and Frosting Recipe
Author: 
 
Gluten Free chocolate cupcakes and frosting.
Ingredients
  • 2 cups of gluten free flour mix (add 2 tsp. of xantham powder if there is none in your mix)
  • 1¾ cup sugar
  • 1 cup butter
  • ⅓ cup cocoa (heaping)
  • 1 tsp. baking soda
  • 1 tsp sea salt
  • 2 large eggs
  • ½ cup butter milk
  • 1 cup coffee
  • 1 tsp. vanilla extract
  • Frosting:
  • 1 stick melted butter
  • ½ cup cocoa
  • 3 cups of powdered sugar
  • 6 tbsp cream
  • 1 tsp. vanilla extract
Instructions
  1. Melt butter
  2. Beat melted butter and sugar together.
  3. Add eggs and beat until combined.
  4. Mix dry ingredients and beat into butter mixture.
  5. Add in coffee, buttermilk and vanilla and beat until smooth.
  6. Line cupcake pan with liners and fill cups
  7. Bake at 350 for about 20 minutes
  8. (They will still feel a bit soft but are great after they cool as long as a toothpick comes out clean)
  9. Makes 24 cupcakes
Notes
Frosting:
Beat cocoa and melted butter until combined.Add vanilla. Alternate powdered sugar and cream until you have a thick, fudgy frosting.Pipe on cupcakes.You can thin this with more cream if it gets too thick.

 

This post is linked at Grassfed Mama for Sunday Social Blog Hop.


*For the record, my thoughts and advice are only my experiences or what others have allowed me to share. We don’t claim to diagnose, treat or cure.*

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