Dairy Free Gluten Free Chocolate Cupcakes

Total time1 hr 12 min

Prep time20 min

Cook time22 min

Dairy Free Gluten Free Chocolate Cupcakes

These deep chocolate cupcakes get their rich, almost fudgy crumb from a double hit of cocoa powder and a splash of hot water whisked right into the batter, which keeps things moist without any heavy, dense texture. The gluten free flour blend bakes up light and tender, so you get all the classic bakery-style rise with a clean, toothpick-ready crumb every time. On top, a fluffy, deeply chocolatey frosting swirls on beautifully, sweetened with sifted powdered sugar and a touch of vanilla for that classic bakery finish. They pipe up gorgeously for parties or lunchboxes, and the whole batch comes together in one bowl for the cake and one for the frosting, so cleanup is minimal. This is a genuinely solid pick for a dairy free dessert table, no one will guess how easy they were to pull off.

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Ingredients

12 servings

For the cupcakes

1 cup gluten free flour blend
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup granulated sugar
2 large eggs
½ cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
½ cup neutral oil (such as canola oil or vegetable oil)
1 tsp vanilla extract
½ cup hot water

For the frosting

1 cup unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup unsweetened cocoa powder
3 cups powdered sugar, sifted
3–4 tbsp whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
½ tsp vanilla extract
pinch of salt

Instructions

1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2
In a large bowl, whisk together the gluten free flour blend, cocoa powder, baking powder, baking soda, salt, and granulated sugar until evenly combined.

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