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Gluten-Free Double Chocolate Cupcakes with Vanilla Frosting

Perfect for birthdays!

Quick Facts

Prep Time: 20 minutes
Bake Time: 20 to 25 minutes
Yield: 2 dozen

Ingredients

  • 4 ounces bittersweet chocolate, coarsely chopped
  • 2 cups Gluten-Free Flour Mix
  • 1-1/3 cups sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon Argo® Baking Powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup warm water
  • 1/2 cup Mazola® Corn Oil
  • 2 eggs
  • 1 teaspoon pure vanilla extract

Frosting

  • 3/4 cup butter OR margarine, softened
  • 2 cups powdered sugar
  • 1/2 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 350ºF.  Prepare 24 paper lined or greased muffin cups (2-1/2 inch).
  2. Melt chocolate in the microwave or according to package directions.  Set aside. 
  3. Whisk together flour mix, sugar, cocoa powder, baking soda, baking powder and salt in a large mixer bowl.  Stir in buttermilk, water, oil, eggs and vanilla and mix for 2 minutes on medium speed.  Add melted chocolate and continue mixing for 1 minute. 
  4. Portion batter into baking cups filling each almost full.  Bake for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean. 
  5. Remove from oven and transfer to a cooling rack.  Cool to room temperature prior to frosting. 
  6. For frosting:  Beat butter with an electric mixer on medium-high speed for 1 to 2 minutes until pale and fluffy.  Gradually add powdered sugar.  Add vanilla and beat until smooth.