Moist and intensely chocolate, great gluten free cupcakes don’t really need icing. But for those times when you want a glossy top, a ganache frosting couldn’t be easier.
For these very chocolate cakes, I used a sorghum flour bread blend. See recipe notes for details. Get more info on gluten free flour blends here.
I always have a few of these cupcakes stashed in my freezer. After all, it’s important to plan ahead for emergencies . . .
Very Chocolate Cupcakes
Combine the dry ingredients in a mixing bowl:
¾ cup flour
¾ cup brown sugar, packed
½ cup unsweetened cocoa powder
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon xanthan gum
Combine the wet ingredients, then add to bowl:
½ cup buttermilk
½ cup applesauce
1/3 cup oil
1 egg, beaten
1 tablespoon pure vanilla extract
Preheat oven to 350 degrees. Fill paper lined muffin tins with batter. A number 16 disher is the perfect size for scooping batter evenly. Bake for about 24-25 minutes, until tester inserted remains mostly clean. Yield: 12 moist and very chocolate cupcakes
A combination of flours usually gives the best result for gluten free baked goods. Here’s a favorite all purpose blend that I use almost daily:
Sorghum Flour Bread Blend
Mix together thoroughly. Use this blend in recipes when making gluten free bread, muffins, or cupcakes. My sweet tooth wants to thank the nice guys at Nu Life Market for the sorghum flour!
– No buttermilk? Sour hemp, almond, or dairy milk by pouring 1 teaspoon of apple cider vinegar into a measuring cup and adding milk to measure 1/2 cup. Stir and let sit for about 10 minutes.
– Freeze extra cupcakes to enjoy anytime. A plain chocolate cupcake is SO good with Greek yogurt for breakfast.
– I used olive oil for these cupcakes, but coconut oil (melted) also works well.
– Let cupcakes cool completely before frosting.