CHOCOLATE CUPCAKES WITH NUTELLA FROSTING RECIPES

EASY GLUTEN-FREE CHOCOLATE CUPCAKES

Easy Gluten-Free Chocolate Cupcakes image

These easy gluten-free chocolate cupcakes are super simple to whip up, use only one bowl, and have the perfect bakery style texture.

Provided by Chrystal

Total Time 52 minutes

Prep Time 15 minutes

Cook Time 22 minutes

Yield 24

Number Of Ingredients 16

Ingredients

1 1/2 cups granulated sugar
2 cups all purpose gluten-free flour blend OR Bobs Redmill 1-to-1 gluten-free flour blend
3/4 cup unsweetened cocoa
1 1/2 teaspoons gluten-free baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk (or dairy-free milk)
1/2 cup vegetable oil
1 1/2 teaspoons gluten-free vanilla extract
3/4 cup boiling water (for activating the cocoa)
1/2 cup butter (or dairy-free butter)
1 1/2 teaspoons gluten-free vanilla extract
1/2 cup unsweetened cocoa powder
4 1/2 cups powdered sugar
1/4 cup milk (or dairy-free milk)

Steps:

Preheat oven to 350°F (180°C). Position rack in center of oven. Line two 12-serving cupcake pans with paper liners; set aside.
In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt until there are no visible clumps.
Add eggs, milk, oil, and vanilla. Beat with a mixer on medium speed for two minutes.
Stir in boiling water.
Spoon batter evenly into cupcake wells. Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack.
For the frosting: In a medium mixing bowl, beat butter and vanilla until smooth and creamy. Add cocoa powder and beat until combined. Gradually add powdered sugar, one cup at a time. Slowly beat in milk. Beat in additional milk if needed, to obtain desired consistency.
Frost cupcakes.
Store in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.

Nutrition Facts : Calories 291 calories, CarbohydrateContent 48 grams carbohydrates, CholesterolContent 27 milligrams cholesterol, FatContent 10 grams fat, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SaturatedFatContent 3 grams saturated fat, ServingSize 1 cupcake, SodiumContent 241 grams sodium, SugarContent 33 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 6 grams unsaturated fat

EASY GLUTEN-FREE CHOCOLATE CUPCAKES

Easy Gluten-Free Chocolate Cupcakes image

These easy gluten-free chocolate cupcakes are super simple to whip up, use only one bowl, and have the perfect bakery style texture.

Provided by Chrystal

Total Time 52 minutes

Prep Time 15 minutes

Cook Time 22 minutes

Yield 24

Number Of Ingredients 16

Ingredients

1 1/2 cups granulated sugar
2 cups all purpose gluten-free flour blend OR Bobs Redmill 1-to-1 gluten-free flour blend
3/4 cup unsweetened cocoa
1 1/2 teaspoons gluten-free baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk (or dairy-free milk)
1/2 cup vegetable oil
1 1/2 teaspoons gluten-free vanilla extract
3/4 cup boiling water (for activating the cocoa)
1/2 cup butter (or dairy-free butter)
1 1/2 teaspoons gluten-free vanilla extract
1/2 cup unsweetened cocoa powder
4 1/2 cups powdered sugar
1/4 cup milk (or dairy-free milk)

Steps:

Preheat oven to 350°F (180°C). Position rack in center of oven. Line two 12-serving cupcake pans with paper liners; set aside.
In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt until there are no visible clumps.
Add eggs, milk, oil, and vanilla. Beat with a mixer on medium speed for two minutes.
Stir in boiling water.
Spoon batter evenly into cupcake wells. Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack.
For the frosting: In a medium mixing bowl, beat butter and vanilla until smooth and creamy. Add cocoa powder and beat until combined. Gradually add powdered sugar, one cup at a time. Slowly beat in milk. Beat in additional milk if needed, to obtain desired consistency.
Frost cupcakes.
Store in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.

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