Gluten Free Dark Chocolate Cupcakes

Somehow the weekend got away from me with dance recitals and hockey games and I forgot to post this.

Last week’s chocolate cake recipe turns into cupcakes perfectly, and I simplified the process by not separating the eggs and not whipping the egg whites.  Other than that, and a shortened cooking time, the recipe is exactly the same as the cake. 

I made a dark chocolate buttercream, just by adding some Hershey’s Dark Cocoa in the buttercream. I then topped them with a bit of Fleur de Sel. So good. I hope you make them and love them too.

Dark Chocolate Cupcakes

gluten free dark chocolate cupcakes

Yield: 16
Preparation time: 5min
Cook time: 20min
Ingredients:

• 225 grams all-purpose gluten free flour
• 1 teaspoon xanthan gum if not included in you flour mix
• 30 grams dark cocoa (I use Hershey's Special Dark)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 113 grams butter, room temperature
• ¾ cup sugar
• ¾ cup brown sugar
• ¼ cup oil
• 2 eggs
• ¾ cup buttermilk (non-dairy is fine, I used cashew milk + vinegar)
• 1 tablespoon vanilla extract
• ¼ cup strong instant coffee

Instructions:

1.Preheat oven to 350 F (175 C). Line Muffin tin with paper liners.

2. In a small bowl, mix together flour, xanthan gum if using, dark cocoa, baking soda, and baking powder.

3.Cream together butter and sugars.

4.Mix together the eggs, oil, buttermilk and vanilla.

5.Mix the batter together, alternating dry and wet ingredients, starting with adding a third of the flour mixture to the bowl. Combine. Add half of the wet ingredients. Combine. Add another third of the flour mixture and combine again. Add the other half of wet ingredients and then the rest of the dry, mixing after each.

6.Add the warm coffee, mixing to combine.

7.Fill paper liners 2/3 full and bake at 350 until done (about 20 minutes). A toothpick will come out without wet better.

8. Let cool in the pan 10-15 minutes then move to cooling racks to cool completely before icing.