Gluten Free Chocolate Cupcakes Recipe
Gluten Free Chocolate Cupcakes bring take chocolate cupcakes to another level. Gluten free Nutella goodness!
Ingredients
- 1/3 cup All-Purpose Gluten Free Flour
- 1/4 teaspoon Xanthan Gum
- 4 teaspoons Unsweetened Cocoa Powder
- 1/4 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 4 teaspoons Vegetable Oil
- 1/4 teaspoon Pure Vanilla Extract
- 1/4 cup Granulated Sugar
- 1/3 cup Buttermilk At room temperature
- 2 tablespoons Strong Brewed Coffee
- 1/4 cup Butter Softened
- 1/2 cup Nutella
- 1 1/4 cups Powdered Sugar
- 2 tablespoons Heavy Cream
- 1/2 teaspoon Pure Vanilla Extract
Instructions
- Preheat oven to 350°F and line a muffin tin with 4 paper liners or spray with non-stick spray.
- In a medium sized bowl, whisk together flour, xanthan gum, cocoa powder, sugar, baking powder and baking soda. Form a well in the middle of the dry ingredients by pushing the mixture to the sides of the bowl.
- In the middle of the well, whisk together the canola oil, vanilla extract, and buttermilk. Slowly stir in the dry ingredients until completely incorporated. Stir in coffee.
- Divide the batter equally between the 4 cups and bake 15-17 minutes or until a cake tester comes out clean. Mine took 17 minutes. Cool cupcakes completely before frosting.
- Beat together the butter, Nutella and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment (or with a handheld mixer). Beat at medium speed for two minutes.
- Scrape down the bowl and add the vanilla extract and heavy cream. Beat on medium speed for an additional minute. Spread or pipe frosting onto the cooled cupcakes and garnish with sprinkles or decorating sugar if desired. Enjoy!