These allergy-friendly (gluten-free, dairy-free) double chocolate cupcakes are incredibly fluffy and moist. The chocolate cupcakes are topped with organic cocoa vanilla frosting and are delectable. Nobody will even notice they are allergy-friendly.
Double Chocolate Cupcakes
We know it’s silly for a vanilla company to have a double chocolate cupcake recipe, but don’t let the name fool you. Believe it or not, these cupcakes are full of vanillatude. The cupcakes themself have some vanilla extract to round out all the flavors and give you a delicious chocolate cupcake. Then, the frosting is made with our Organic Vanilla Cocoa Frosting Mix. So yes, chocolate cupcakes might be a little silly for us to share, but hey, we’re a bit silly around here.
You’ll Need These Ingredients
These double chocolate cupcakes have a mix of ingredients that you probably have sitting in your pantry already, but also a couple of unique ingredients that you may need to head to a market for, so get that shopping list ready. To make these, you will need the following.
- Sugar: to help sweeten the cupcakes
- Apple cider vinegar: this helps with leavening and gives the cakes a better crumb.
- Espresso baking powder: Intensifies the chocolate flavor in each cupcake.
- Cocoa powder: helps with chocolate flavor.
- Gluten-free flour: We like Josie’s Best.
- Vanilla extract: Adds vanillatude to your baking.
- Baking soda: helps the cupcakes rise and become light and fluffy
- Salt: Adds flavor. To add more vanillatude, consider using Vanilla Salt.
- Light brown sugar: to help sweeten the cupcakes.
- Eggs: In addition to their nutritional benefits, eggs also provide structure, leavening, richness, color, and flavor.
- Boiling water: this is for activating the cocoa
- Vanilla Cocoa Frosting: because every cupcake needs frosting!
How to Make these Double Chocolate Cupcakes
Baking these cupcakes will be pretty straightforward. After you’ve gathered all your ingredients (hopefully, you didn’t forget any), preheat your oven to 350 degrees. Now, add the dry ingredients to a bowl and mix them. Then, one by one, add the wet ingredients and mix for 3-4 minutes. When your batter is ready, fill a muffin tin 3/4 of the way full, and bake for 12-15 minutes. Give your double chocolate cupcakes cool, and add your frosting. Enjoy!
This was made by Golden Grace Kitchen
Double Chocolate Cupcakes
Equipment
- 1-2 Muffin/Cupcake Tin (Enough for 12 cupcakes)
- 1 Wire Rack
Ingredients
- ⅔ cup sugar
- 1 tsp. apple cider vinegar
- ½ tsp. espresso baking powder
- ½ cup cocoa powder
- ¾ cup + 2 tbsp. gluten-free 1:1 flour We like Josie's Best Gluten-Free Mixes
- 2 tsp. vanilla extract
- ½ tsp. baking soda
- ¼ tsp. salt
- ¼ cup light brown sugar
- 2 eggs (room temp)
- boiling water (to activate the cocoa)
- 1 package Organic Vanilla Cocoa Frosting Mix (follow instructions on packaging)
Instructions
- Preheat the oven to 350 °F
- Place all your dry ingredients into a mixer, then add the wet ingredients individually.⅔ cup sugar, 1 tsp. apple cider vinegar, ½ tsp. espresso baking powder, ½ cup cocoa powder, ¾ cup + 2 tbsp. gluten-free 1:1 flour, 2 tsp. vanilla extract, ½ tsp. baking soda, ¼ tsp. salt, ¼ cup light brown sugar, 2 eggs, boiling water
- Mix on medium for about 3-4 minutes until blended.
- Fill muffin tin with batter (fill each spot about 3/4 of the way full)
- bake 12-15 minutes or until a toothpick comes out clean
- Remove from oven and let cool for 10 minutes
- Transfer to a wire rack and allow to cool for another 30-40 minutes
- Add your frosting1 package Organic Vanilla Cocoa Frosting Mix
- Enjoy!
