By mamagourmand.com
Gluten Free Chocolate Cupcakes
5 steps
Prep:5minCook:20min
Look no further for the ultimate gluten free chocolate cupcakes recipe. No one will believe these undeniably moist cupcakes are gluten free, and you won't believe how easy this one bowl recipe is!
Updated at: Sat, 19 Oct 2024 10:34:58 GMT
Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
18
Moderate
Nutrition per serving
Calories159.6 kcal (8%)
Total Fat6.7 g (10%)
Carbs27.3 g (10%)
Sugars17.2 g (19%)
Protein1.6 g (3%)
Sodium197.3 mg (10%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Preheat oven to 350º F. Prepare 12-cup muffin pan with paper liners. Set aside.
Step 2
In a large bowl add flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk to combine or, using your paddle attachment on stand mixer, mix until combined.
Step 3
Add milk, oil, egg, and vanilla to flour mixture. Mix on medium speed until well combined. Reduce speed to low and slowly add boiling water to the cake batter. Once the water is mixed in, increase to high speed and mix for 1 minute.
Step 4
Distribute cake batter evenly between the prepared cupcake tins, filling no more than ⅔ full. (See recipe notes.) Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Step 5
Remove from the oven and cool in pans for 5 minutes. Turn cupcakes onto wire rack to cool completely before frosting with fluffy vanilla or chocolate buttercream.
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Notes
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