The BEST Gluten-free, Dairy-Free Chocolate Cupcakes

The Best Gluten-Free, Dairy-Free Chocolate Cupcakes

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
Servings: 12

Ingredients

Cupcakes:

  • 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)

Frosting:

Instructions

Cupcakes:

  1. Preheat oven to 325 degrees. Line cupcake pan with liners and set aside.
  2. Measure espresso/coffee and put in fridge to cool
  3. Combine flour, cocoa, sugar, baking powder, baking soda and salt in electric stand mixing bowl and whisk to combine.
  4. 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)
  5. 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)
  6. Bake for 24 to 27 minutes using toothpick to test for doneness. After removing from oven, allow cupcake to cook completely before decorating.

Frosting:

  1. When cupcakes are cooled, use a rubber spatula to scrape frosting into clean electric stand mixing bowl.
  2. Add coconut milk to the frosting and whip for about a minute. Scrap sides and whip for 20 more seconds.
  3. 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.

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