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Gluten Free Chocolate Cupcakes

These Gluten Free St. Patrick's Day Cupcakes are hands down the best, moist, fluffy gluten free cupcakes ever. The buttercream is not too sweet and uses all natural food coloring. They are prepared in one bowl and super easy.
Course Dessert
Cuisine American
Keyword gluten free chocolate cupcakes
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8
Calories 930kcal
Author Karen Kelly

Equipment

Ingredients

  • 1 cup buttermilk
  • 2 large eggs
  • 1/2 cup canola oil
  • 2 tsp vanilla
  • 1 3/4 cups Cup 4 Cup Gluten Free Flour
  • 3/4 cup cocoa powder
  • 2 cups sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup freshly brewed coffee
  • For buttercream:
  • 2 sticks of European unsalted butter Plugra
  • 2 - 2 1/2 cups of powdered sugar
  • 1 tsp vanilla extract
  • tiny pinch of salt
  • 1 package of natural food coloring
  • 1 tbsp of milk or heavy cream if needed for thinning

Instructions

  • Preheat oven to 350°.
  • Spray two round 9-inch cake pans with cooking spray and line with round parchment sheets.
  • In the bowl of an electric mixer add first wet ingredients, buttermilk through vanilla. Mix on low until combined with the paddle attachment.
  • Add the dry ingredients all at once, flour through salt and mix on low using a spatula to scrape the sides.
  • Add fresh coffee and mix just until combined. Do not overmix.
  • Pour batter into two cake pans dividing evenly.
  • Place on middle rack and cook for about 25-35 minutes rotating once.
  • Check with a toothpick after 25 minutes to see if it's done. If not put back in for five minutes and check again.
  • Let cool 30 minutes.
  • For the icing:
  • Place butter in mixer and beat for a few minutes.
  • Add sugar in 1/2 cup increments and beat well, using a spatula to scrape down the sides.
  • Add the vanilla and beat.
  • Add the food coloring and continue to beat.
  • Check out the texture. If you want it thinner add a bit of milk or cream. I added just a teaspoon.

Notes

Add more milk to the buttercream frosting if you want a thinner icing.  

Nutrition

Calories: 930kcal | Carbohydrates: 143g | Protein: 7g | Fat: 41g | Saturated Fat: 17g | Cholesterol: 105mg | Sodium: 620mg | Potassium: 250mg | Fiber: 5g | Sugar: 119g | Vitamin A: 818IU | Calcium: 99mg | Iron: 2mg