Thursday Recipe
Make Thursday Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Gluten-Free Chocolate Cupcakes
Chocolate Buttercream Frosting (Gluten-Free)
Optional Garnish
Method
Gluten-Free Chocolate Cupcakes
- 1
Prepare
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with 12 cupcake liners (use gluten-free liners) or lightly grease the cups.
- 2
Dry ingredients
In a large bowl, sift (or whisk thoroughly) the 1.5 cups gluten-free 1:1 baking flour, 0.5 cup cocoa powder, 1 cup granulated sugar, 1 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp fine sea salt until evenly combined and free of lumps.
- 3
Wet ingredients
In a separate medium bowl, whisk together the 2 eggs, 0.75 cup whole milk, 0.25 cup plain yogurt, 0.25 cup vegetable oil, and 1 tsp vanilla extract until smooth and homogeneous.
- 4
Combine
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula until just combined — do not overmix. The batter will be thick. Slowly add the 0.5 cup hot water or hot coffee and fold until the batter is smooth and slightly thinner. Scrape down the sides to incorporate all flour.
- 5
Fill tins
Divide the batter evenly among the 12 prepared muffin cups, filling each about 2/3 full (use an ice cream scoop or measuring cup for even portions).
- 6
Bake
Bake in the preheated oven for 17–22 minutes, rotating the pan once halfway through for even baking. Cupcakes are done when a toothpick inserted in the center comes out with a few moist crumbs (not wet batter) and the tops spring back lightly when touched.
- 7
Cool
Remove the pan from the oven and allow cupcakes to cool in the tin for 5–8 minutes. Transfer cupcakes to a wire rack to cool completely before frosting (about 45–60 minutes).
Chocolate Buttercream Frosting (Gluten-Free)
- 8
Beat butter and cocoa
In a medium bowl or stand mixer fitted with a paddle or whisk attachment, beat 0.5 cup room-temperature unsalted butter on medium speed for 1 minute until creamy. Add 0.25 cup unsweetened cocoa powder and 0.125 tsp fine salt and beat until combined.
- 9
Add sugar and cream
With the mixer on low, gradually add 2 cups powdered sugar, about 1/2 cup at a time, to avoid dust. Add 2 Tbsp heavy cream and 0.5 tsp vanilla extract. Once most powdered sugar is incorporated, increase speed to medium-high and beat for 1–2 minutes until light and fluffy. If the frosting is too thick, add 1 tsp more cream at a time; if too thin, add up to 1/4 cup more powdered sugar.
- 10
Adjust consistency
Taste and adjust for sweetness and cocoa balance. The frosting should be pipeable but hold shape. Chill for 10 minutes if too soft to pipe.
- 11
Frost cupcakes
When cupcakes are completely cool, transfer frosting to a piping bag fitted with your preferred tip (or use a spatula). Pipe or spread frosting onto each cupcake using circular motions or a swirl technique. Smooth or create peaks as desired.
- 12
Garnish
Sprinkle each frosted cupcake with mini chocolate chips or shaved chocolate and lightly dust with 0.5 tsp cocoa powder if using. Serve at room temperature.