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Gluten-Free Chocolate Cupcakes

Adapted from Betty Crocker's Cookbook -1980

Course Dessert
Keyword chocolate cake, cupcakes, gluten free
Servings 24 cupcakes
Author The Pastry Prophet

Ingredients

  • 2 cups gluten-free flour I make my own, but store brand gluten-free AP flour works as well.
  • 1 cup granulated sugar
  • 1/2 c brown sugar packed
  • 2 ounces unsweetened chocolate (melted) Room temperature. Not hot.
  • 1 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 1 1/2 cups buttermilk Make your own buttermilk with 2 tsp of apple cider vinegar with regular whole milk.
  • 1/2 cup shortening
  • 2 eggs
  • 1 tsp vanilla

Instructions

  1. Line your cupcake tin and preheat your oven to 350 degrees F.

  2. Beat all ingredients in a large mixer bowl on low speed, scraping bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally, 5 minutes.

  3. Scoop into cupcake liners 1/3 full.

  4. Bake for 20 minutes or until wooden toothpick inserted in center comes out clean.

  5. Cool completely.