After years of making countless batches of chocolate cupcakes, I finally tried to make an almost identical gluten free version. I really don’t think you’d be able to tell that these chocolate cupcakes are gluten free unless someone told you! I brought these to the news station the other day, and one of the employees who is newly gluten free told me she was so happy to see these in the station! That made me really happy, because sometimes it is tough to feel like you’re always missing out because of a food sensitivity or allergy. The vanilla cream cheese buttercream is my staple for icing cupcakes, and of course I had to top them with sprinkles!
A few notes:
- I made the chocolate cupcakes dairy free, but you could use milk instead. When I make chocolate cupcakes with regular flour, I use buttermilk. Whole milk works as well. Or you can try using the Nut Pods, especially if you want to keep them dairy free!
- I need to work on a good dairy-free icing. If you want to serve the cupcakes but need the whole thing to be dairy free, here is my idea: buy a coconut milk ice cream (something dairy-free) and serve the cupcakes with a scoop of that ice cream on top!
- The sprinkles I used were gluten free, but just check the label.
- You will need a couple “specialty” items for these:
- gluten free all-purpose flour
- xantham gum
- NutPods (optional)
- I mixed some of the classic ice cream sprinkles with dot sprinkles.
- To decorate the cupcakes, I pipe the icing on. I use disposable bags and a large round tip
If you have a child or family member who has Celiac or a gluten sensitivity, these would be a perfect dessert to use for their birthday celebrations!
I have a favor to ask…if you end up baking these cupcakes, would you mind letting me know on instagram?! Just tag me @lindsaykingdon or use the #sevenlayercharlotte hashtag or message me! I’d love to see them. 🙂
| Servings |
cupcakes
|
- 2 cups sugar
- 1 3/4 cups gluten free all purpose flour (I used Bob's Red Mill)
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp xantham gum
- 1 tsp salt
- 2 eggs
- 1 cup original Nut Pods (or buttermilk if dairy is okay)
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1/2 cup boiling water
Ingredients
|
|
- Heat oven to 350 degrees. Add cupcake liners to 3, 12-count muffin pans. Leave a few open, because it doesn't make quite 3 dozen cupcakes.
- Sift the sugar, gluten free flour, cocoa powder, baking powder, baking soda, xantham gum, and salt together into a bowl of a stand mixer.
- In another bowl (I use a large glass measuring cup), whisk the eggs, Nut Pods creamer (OR buttermilk), vanilla, and oil together.
- Using a stand mixer if possible, mix the dry ingredients, then slowly add the wet ingredients. Once incorporated, mix on medium speed for 2 minutes. While the mixer is going, heat the water to boiling. (I use another glass measuring cup and heat the water in the microwave).
- Slowly add the boiling water to the batter. Mix it completely, very carefully. The batter will be runny.
- Fill cupcake liners just over 1/2 full. Place in the oven, then reduce the temperature slightly. (I turn mine down to 325 degrees, but it gets hotter than most. 340 degrees is great). Bake for 10-12 minutes, then check. If your oven does not cook evenly, rotate the pans. Continue cooking until a cake tester comes out clean. They typically take around 18 minutes total.
- Allow cupcakes to cool in the pan for no longer than 5 minutes. Remove to a cooling rack and let cool completely. Frost with Vanilla Cream Cheese Buttercream.
| Prep Time | 20 minutes |
| Servings |
cupcakes
|
- 8 oz cream cheese softened
- 2 sticks unsalted butter softened
- 1 1/2 tsp pure vanilla extract
- 2 lbs confectioners sugar (powdered sugar)
- 3 Tbsp heavy cream cold
Ingredients
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|
- Sift confectioner's sugar into a large bowl and set aside. Make sure the cream cheese and butter are properly softened.
- In a stand mixer (or with an electric handheld mixer), beat the cream cheese. Then add the butter, and mix on medium speed until incorporated and has a whipped appearance.
- Mix in the salt and vanilla.
- Gradually add the confectioner's sugar, and beat on medium speed until well incorporated and starts to be fluffy.
- Add the heavy cream, one tablespoon at a time. Beat until lighter, very fluffy, and smooth.
I hope this gives some of you an excuse to make something sprinkle-topped this weekend! Have a great one!
These cupcakes were delicious!
I just made these for a gluten free meeting tomorrow. I used the same flour blend and didn’t love the slight taste I’m assuming is from the garbanzo? I added a full cup of cocoa (Ghiradelli unsweetened) and used dairy products. I made 21 cupcakes, most were filled just right, but a couple overflowed a little so definitely take the “fill 1/2 way” as a requirement, not a suggestion like I did!
For the frosting, I added a little extra vanilla because I love vanilla. Step 3 mentions salt, but it doesn’t say how much, so I just used a pinch. The frosting seemed a bit runny and not airy enough. If I had more time, I’d let it cool in the fridge and then whip.
It also didn’t make enough frosting, unfortunately. I was expecting a lot of frosting like the photos show, but I barely had enough for my 21 cupcakes and I didn’t put that much on.
Taste-wise, they are pretty good. I’d make them again I think, but some troubleshooting would be required.
Oh, I also had to bake for about 20 minutes on 350. I have a Wolf oven and that might be making a difference.
Thanks for the recipe & gluten free help!