Gluten Free Chocolate Cupcakes
These easy gluten-free Chocolate Cupcakes are light, fluffy, and full of rich chocolate flavor. Say goodbye to expensive boxed mixes because these homemade cupcakes can be baked and frosted within an hour!
Servings: 18
Equipment
Ingredients
- 1¾ cup GF 1 to 1 Flour
- 1½ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- 1 cup Salted Butter softened
- 3 Eggs
- ½ cup Granulated Sugar
- ½ cup Packed Brown Sugar
- 8 tablespoon Unsweetened Cacao Powder
- 3 teaspoon Pure Vanilla Extract
- ¼ teaspoon Salt
- ¾ cup Homemade Buttermilk ¾ cup milk of choice(I used DF) plus 2 teaspoon Apple cider Vinegar.
Instructions
- Preheat the oven to 350° and prep muffin pan with cupcake liners.
- Beat butter on medium speed until light and fluffy. Then add eggs and vanilla extract, until well combined.
- In a large bowl, combine the sugar, flour, cacao powder, baking powder, baking soda, and salt.
- Slowly add the dry ingredients.
- Pour in the buttermilk and continue mixing until you have a smooth batter.
- Spoon the batter into the muffin cups about ⅔ of the way full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool before frosting.
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