It has taken about ten years of being gluten-free (due to Celiac Disease), along with countless trial and error recipes to become confident in baking for others, especially those who are not gluten free. I credit most of my confidence to finding Bella Gluten Free All Purpose Baking Mix *. I have used it in cakes, pie crusts, breads and numerous other recipes and it never lets me down. It is a cup-for-cup switch out, so you can use it with any recipe without any extra math.
My go-to dessert that is loved by all is this recipe for the Best Gluten-Free Dairy-Free Chocolate Cupcakes. They are rich, moist and amazing! People don’t even know they are gluten or dairy free unless I tell them. Plus, they are SO freaking easy. If you are a baker, this recipe will go against everything you think you know. No butter and no separating wet and dry ingredients. Just throw it all in the mixer and tah-dah – you’ve got the best ever batter.
The BEST Gluten-Free, Dairy-Free Chocolate Cupcakes
Prep Time: 30 min
Cook Time: 27 min
Total Time: 57 min
- 1 cup Bella Gluten Free All Purpose Baking Mix* (or your choice of gf flour)
- 1 cup granulated sugar
- 1/2 cup cocoa powder*
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup Coconut Milk
- 1/4 cup vegetable or canola oil
- 1 large egg
- 1 teaspoon vanilla
- 1/2 cup espresso or coffee (cooled)
- 1-2 tablespoons Coconut Milk
- 1 12.5 oz container of gf/df chocolate frosting (I recommend Wholesome Organic Chocolate Frosting*. It can also be purchased at Wholefoods)
- Preheat oven to 325 degrees. Line cupcake pan with liners and set aside.
- Measure espresso/coffee and put in fridge to cool
- Combine flour, cocoa, sugar, baking powder, baking soda and salt in electric stand mixing bowl and whisk to combine.
- Add wet ingredients to bowl of dry ingredients. Mix on low speed to combine, then increase speed to high. Mix for about 1 minute. Scrape the sides of the bowl and mix for another 30 seconds. (Batter will be thin for cupcake batter – that’s a good thing)
- Pour batter into cupcake liners – only filling about 1/2 to 3/4 full. (This is important! This cupcakes will rise a good amount, so overfilling your cups will cause them to outgrow their liners)
- Bake for 24 to 27 minutes using toothpick to test for doneness. After removing from oven, allow cupcake to cook completely before decorating.
- When cupcakes are cooled, use a rubber spatula to scrape frosting into clean electric stand mixing bowl.
- Add coconut milk to the frosting and whip for about a minute. Scrap sides and whip for 20 more seconds.
- Top cooled cupcakes with frosting and decorate as you please!
*I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for my to earn fees by linking to Amazon.com and affiliated sites. Affiliate links are included in this post.