Gluten-Free Chocolate Cupcakes
These rich gluten free chocolate cupcakes are so easy to make and perfect for kids' birthday parties. These cupcakes are sweet and petite, and the recipe only makes a dozen, so they are perfect for a smaller gathering. The sour cream gives them an incredibly rich flavor and moist and tender crumb.
Equipment
Ingredients
For the Cupcakes
- ¾ cup unsweetened cocoa powder
- ¾ cup all purpose gluten free flour blend
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup 1½ sticks butter, room temperature
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Frosting
- 1½ sticks unsalted butter softened
- 1 pound 3⅔ cups confectioners' sugar
- 1 to 2 tablespoons milk
Instructions
- Preheat oven to 350 degrees. Line a muffin tin with paper liners or grease well with GF cooking spray.
- Whisk dry ingredients together in a medium bowl.
- In a larger bowl, cream butter. Add sugar and beat until light and fluffy. Add eggs, one at a time, mixing until combined. Add vanilla extract and mix well.
- Slowly add dry ingredients to the butter mixture, alternating with the sour cream. Beat just until the mixture is evenly moist.
- Fill each muffin cup about ¾ full (I use an ice cream scoop that holds ¼ cup so the batter is evenly distributed). Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
- For the Frosting
- Beat butter until light and fluffy. Slowly beat in sugar, adding the milk if necessary to make it a spreadable consistency. Frost cupcakes as desired.
Nutrition
Serving: 1cupcakeCalories: 388kcalCarbohydrates: 64gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 77mgSodium: 179mgPotassium: 116mgFiber: 3gSugar: 54gVitamin A: 479IUVitamin C: 0.1mgCalcium: 43mgIron: 1mg
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