These cupcakes feature a tender dark chocolate cake with a heavenly chocolate cream cheese that will have you running back for seconds.
If you like baking, it’s a necessity to have great cupcake and chocolate cake recipes up your sleeve. This recipe is the perfect combination of the two.
Best of all, this is a gluten-free option that can be enjoyed by everyone!
This recipe adds a little coffee to the batter, which makes the chocolate flavor even deeper.
It also uses chocolate cream cheese icing instead of the expected buttercream. This adds a delicious sour element to complement the sweetness as well as being a lighter option.
Why you will love this Chocolate Cupcakes recipe…
Chocolate Cupcakes with Cream Cheese Frosting
Equipment
- cupcake pan (Wilton perfect results pan)
- Cupcake liner (nonstick & natural)
- whisk
Ingredients
For the cupcakes:
- 1 cup gluten-free flour blend or you can use all-purpose
- 1.2 oz unsweetened cocoa powder
- 1 tsp baking powder
- ¾ tsp baking soda
- ½ tsp coffee powder or espresso powder
- ½ tsp salt
- 1 cup sugar
- ½ cup milk (room temperature)
- ¼ cup flavorless vegetable oil
- 1 egg
- 1 tsp vanilla extract
- ½ cup boiling water
For the Chocolate Cream Cheese Icing: (Makes 1-1/2 cups icing)
- 4 oz cream cheese (room temp)
- 8 Tbsp unsalted butter (room temp)
- 1-1/2 cups icing sugar (confectioner's sugar)
- ¼ cup unsweetened cocoa powder
- Pinch of salt
- 1 tsp vanilla
Instructions
Ingredients
- Preheat oven to 180ºC (350ºF). Prepare a 12 hole muffin pan by lining with paper cupcake cases.
- Sift flour, cocoa, baking powder, baking soda, and espresso powder into a large bowl. Add the salt and sugar and whisk to combine.
- In a separate bowl combine milk, vegetable oil, eggs, and vanilla and whisk until combined.
- Add the flour mixture to the wet and fold in until well combined. Carefully add the boiling water and stir until combined. Once combined, whisk vigorously to add air to the batter for about 1 minute.
- Distribute the cake batter evenly between the cupcake cases. Bake for 15-20 minutes or until a toothpick or cake tester inserted in the center comes out clean.
- Remove from the oven and allow to cool for about 10 minutes, then remove from the pan and cool completely on a wire rack before icing. While they cool, snake the frosting.
- In the a bowl of an electric mixer using paddle attachment (or using an electric hand mixer with a large bowl), beat together the cream cheese with the butter on medium/high speed until creamy, scraping down the bowl as needed. Be careful not to overmix.
- Sift in the icing sugar with the cocoa powder to ensure there are no lumps then add salt. Mix on low speed until well combined, scrape down the bowl well.
- Add vanilla and beat on medium/high until smooth (about 1 min). If you intend to pipe the icing, do it after making it rather than refrigerating as it will set too firmly. If making ahead, take the icing out of the fridge well ahead of time to bring to room temperature.
Nutrition
Serving Suggestions
The chocolate cupcakes are perfect to serve at a birthday or tea party. They are also decadent enough to be a tasty dessert. Serve with a cup of tea or coffee or hot chocolate for the little ones.
🧑🍳 Expert Tips
Storage Suggestions
Chocolate Cupcakes FAQs
Do gluten-free cupcakes taste different?
The taste of gluten-free cupcakes doesn’t differ greatly from regular cupcakes but you may notice a slight difference in the texture.
How do you make gluten-free cupcakes less dry?
Some gluten-free cakes can come out a little dry but this recipe has been formulated with the perfect amount of oil to prevent this. You should also be careful not to overcook them as this is the fastest way to make them dry.
What is the difference between gluten-free cupcakes and regular cupcakes?
The main difference is that gluten-free cupcakes use wheat and gluten-free flour as opposed to all-purpose flour. If you use high-quality gluten-free flour the cupcakes should end up just as light and fluffy as the regular versions.
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2 responses
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Another mouth watering recipe thank you very much, I had left over whipped chocolate ganache so iced with that and me and my girls made Easter theme cupcakes, was perfect and really tasty thank you.
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