A Decadent Gluten Free Chocolate Cupcakes Recipe
Woo your Valentine with this decadent recipe for Gluten Free Chocolate Cupcakes. No Valentine? No problem...you're worth it too. They are rich and chocolatey - and so easy to make (you only need one bowl). Plus they have a secret ingredient that really makes them extra special and gives them incredible depth of flavor - red wine! Because chocolate is such a big, bold flavor, you'll want to use a big, bold wine like a California Cabernet Sauvignon.
Equipment
- tulip paper liners
- large star tip
Ingredients
For The Cupcakes
- 1 cup sugar
- ¾ cup + 2 tablespoons gluten-free flour blend Bob’s Red Mill 1 to 1 or Cup4Cup are my preferences
- ½ teaspoon xanthan gum omit if your flour blend already contains it the two mentioned above do
- ¼ cup + 2 tablespoons of good quality cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup whole milk or milk substitute of your choice
- 2 large eggs lightly beaten
- ¼ cup canola oil or avocado oil or mild olive oil
- 1 teaspoons pure vanilla extract
- ½ cup of piping hot water
- ¼ cup red wine Cabernet Sauvignon
For The Frosting
- ½ cup butter or dairy free stick butter substitute of your choice, melted and cooled slightly
- ⅔ cup cocoa powder unsweetened
- 3 cups powdered sugar sifted
- ¼ cup red wine
- 1-2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 375°F. Line a standard muffin tin with paper liners. Set aside.
- Combine the sugar, flour, xanthan (if using), cocoa, baking powder, baking soda, and salt in a large mixing bowl. Whisk to combine. Add the eggs, milk, oil and vanilla, and beat until smooth. Carefully whisk in the hot water and wine. The batter will be runny.
- Evenly distribute the cake batter between the liners and bake for 20-23 minutes, or until a toothpick inserted in the middle of the cupcakes comes out clean. Let them cool in the pans for 5 minutes, then carefully remove cupcakes to a rack to finish cooling completely.
- Make the frosting. Whisk the melted butter into the cocoa powder until thoroughly combined. Alternate adding the sugar with the wine while beating until the frosting is smooth and glossy and a spreadable consistency. If the frosting seems too thick, add a splash of cream. If it seems too thin, add additional powdered sugar. Beat in the vanilla extract and salt.
- Frost the cooled cupcakes as desired.
Notes
Use a large star tip to swirl frosting on top of each cupcake after it has cooled. Top with fresh pomegranate arils and halved strawberries if desired.
Nutrition
Serving: 1cupcakeCalories: 373kcalCarbohydrates: 61gProtein: 3gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 50mgSodium: 279mgPotassium: 161mgFiber: 3gSugar: 51gVitamin A: 311IUVitamin C: 0.01mgCalcium: 48mgIron: 2mg
Tried this recipe?Let us know how it was!