Gluten Free Chocolate Cupcakes

Gluten Free Chocolate Cupcakes


Cupcakes!! And they’re Gluten Free!! Virtual high five! I mentioned in my last gluten free post about gluten free banana bread, I haven’t mustered up the courage to create my own gluten free dessert recipe. Unless of course, the recipe doesn’t include flour all together. That wouldn’t be too hard lol. So, until I stop being a punk, I’ll share recipes that I find in cook books and what not. Hope you don’t mind. 


I came across this recipe purely by luck. Someone actually gave me a box of King Arthur gluten free all-purpose baking mix. For free! That made my day because gluten free flour is sometimes pricey. So of course, I accepted graciously. The first thing I did was look on the back of the box for recipes. Yes, that’s exactly what I did because a lot of great recipes are found right on the back or inside of the box. And just my luck, there was this very recipe for chocolate cupcakes. Who doesn’t love chocolate cupcakes. No matter where you go to eat, potluck, restaurant, drive thru, I guarantee there will be something chocolate on the menu because everyone loves it! Especially, me. And I just happened to have all the ingredients I needed to make these bad boys.

Even though I haven’t yet made my own GF desserts, I do understand that the flour/mix ingredients are very important. The main ingredients in this mix are whole grain brown, rice flour, rice flour, potato starch, and tapioca starch. This recipe is simple and I did get rave reviews from taste testers, some who ate two. 🙂

Gluten Free Chocolate Cupcakes

Serves 12

Ingredients

  • 1 cup King Arthur flour gluten free All-Purpose Baking Mix
  • 1/2 cup cocoa powder
  • 1 cup sugar
  • 1/4 cup room temperature butter (4 tablespoons)
  • 1/4 cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 3 eggs
  • 1/2 cup water

Directions

Preheat oven to 350F. Place cupcake liners in cupcake pan.
Whisk together all of the dry ingredients (flour mix and cocoa) and set aside
Beat the sugar, butter, oil, and extract with an electric mixer until well blended and lighter in color. Add the eggs one at a time while mixing until just incorporated.
Slowly stir in the dry ingredients alternating with the water and mix until blended.
Scoop batter into prepared cupcake pans. Bake for 20-22 minutes or until a cake tester comes out clean.
Allow to cool for 5-10 minutes before removing from the pan. Cool completely before frosting.



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