Gluten-Free Chocolate Cupcakes Recipe
As Valentine’s Day approaches, I was asked by a parent at my daughter’s school if I wanted to contribute some baked goods for their 2nd grade Valentine’s Day Party. Since she cannot have most of the treats provided at parties, I always feel obligated to make something that she can enjoy too. Luckily, I have a great chocolate cake recipe that I regularly use to make cupcakes. These tasty little morsels freeze and defrost well, and I keep them on hand for when my girls are invited to birthday parties. I just defrost a cupcake, add store-bought frosting and sprinkles, and they’re ready to party!
This cake also refrigerates well (without any grainy texture), so I am able to bake it the day before an event like this Valentine’s Day Party, which is handy since I don’t usually have time the same day to bake. The texture is dense and moist, and the flavor very chocolaty.
I adapted this recipe from a Devil’s Food Cake recipe I found in “The Baker’s Manual”, Fifth Edition by Joseph Amendola and Nicole Rees. I modified some of the measurements, used gluten-free flour, and added melted, unsweetened chocolate, which I had on hand one day and wanted to try. I am consistently pleased with the results.
Gluten-Free Chocolate Cake (Cupcakes) Ingredients
Makes 2 8-inch rounds (about 1.5 inches thick) or 16 cupcakes
- 1 1/2 cups gluten-free flour blend (muffin/cake blend)
- 1 tsp xanthan gum
- 1/2 cup unsweetened, natural cocoa powder (like Hershey’s)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups sugar (I use a combination of white and brown sugar)
- 2 large eggs, room temperature
- 1 tsp gluten-free vanilla extract
- 1/3 cup milk (cow, rice, or soy)
- 3/8 cup vegetable oil
- 1 oz unsweetened chocolate, melted
- 1 cup hot coffee
- Grease and flour 2 cake pans, or line muffin tins with paper liners.
- Mix all dry ingredients (gluten-free flour through sugar) in a large bowl with a wisk.
- In a large mixer bowl, mix together eggs, vanilla, milk and oil. Gradually add the dry ingredients until incorporated.
- Slowly add the hot coffee. Keep the mixer running at a low speed to avoid sloshing and splashing.
- Add the melted chocolate. Scrape the sides of the bowl, then mix the batter on high for 2 minutes.
- Pour the batter into the cake pans or fill muffin tins 2/3 full. An ice cream scoop with a release is a good measure for the cupcakes.
- Preheat the oven to 350 degrees Fahrenheit. Bake cake for 30-35 min, cupcakes for approximately 20 minutes until done. The cake will spring bake when touched if it is done.
- Cool completely on a wire rack before frosting.
You can freeze the cupcakes (without frosting) by placing them on a flat surface in the freezer for a few hours. Once frozen, store them in freezer bag. Defrost in the refrigerator or microwave them for about 20-25 seconds on high.