Gluten-Free Dark Chocolate Cupcakes
By Danielle Desiato KuhnPublished on May 23, 2019
Time
1 hour, plus 1 hour cooling
Yield
Makes 12 cupcakes
Ingredients
½ cup vegetable oil 3 ounces (85 grams) bittersweet chocolate, chopped1 ounce (28 grams/⅓ cup) unsweetened cocoa powder 3½ ounces (99 grams/¾ cup) America's Test Kitchen All-Purpose Gluten-Free Flour Blend ¾ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon xanthan gum ½ teaspoon salt 2 large eggs 1 teaspoon vanilla extract 5¼ ounces (149 grams) sugar ½ cup whole milk 2 cups frosting
Before You Begin
Once frosted, serve the cupcakes within a few hours. Not all brands of chocolate and cocoa are processed in a gluten-free facility; make sure to read the label. Do not omit the xanthan gum; it is crucial to the structure of the cupcakes.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 350 degrees. Line 12-cup muffin tin with paper or foil liners.
- Microwave oil, chocolate, and cocoa together in bowl at 50 percent power, stirring occasionally, until melted, about 2 minutes. Whisk mixture until smooth, then set aside to cool slightly. In separate bowl, whisk flour blend, baking powder, baking soda, xanthan gum, and salt together.
- In large bowl, whisk eggs and vanilla together. Whisk in sugar until well combined. Whisk in cooled chocolate mixture and milk until combined. Whisk in flour blend mixture until batter is thoroughly combined and smooth.
- Using ice cream scoop or large spoon, portion batter evenly into prepared muffin tin. Bake until toothpick inserted into center of cupcakes comes out clean, 16 to 18 minutes, rotating muffin tin halfway through baking. Let cupcakes cool in muffin tin on wire rack for 10 minutes. Remove cupcakes from tin and let cool completely, about 1 hour. (Unfrosted cupcakes can be stored in airtight container at room temperature for up to 1 day.)
- Spread or pipe frosting over top of cupcakes and serve.
Time
1 hour, plus 1 hour coolingYield
Makes 12 cupcakesIngredients
½ cup vegetable oil
3 ounces (85 grams) bittersweet chocolate, chopped
1 ounce (28 grams/⅓ cup) unsweetened cocoa powder
3½ ounces (99 grams/¾ cup) America's Test Kitchen All-Purpose Gluten-Free Flour Blend
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum
½ teaspoon salt
2 large eggs
1 teaspoon vanilla extract
5¼ ounces (149 grams) sugar
½ cup whole milk
2 cups frosting
Test Kitchen Techniques
Ingredients
½ cup vegetable oil
3 ounces (85 grams) bittersweet chocolate, chopped
1 ounce (28 grams/⅓ cup) unsweetened cocoa powder
3½ ounces (99 grams/¾ cup) America's Test Kitchen All-Purpose Gluten-Free Flour Blend
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum
½ teaspoon salt
2 large eggs
1 teaspoon vanilla extract
5¼ ounces (149 grams) sugar
½ cup whole milk
2 cups frosting
Test Kitchen Techniques
Ingredients
½ cup vegetable oil
3 ounces (85 grams) bittersweet chocolate, chopped
1 ounce (28 grams/⅓ cup) unsweetened cocoa powder
3½ ounces (99 grams/¾ cup) America's Test Kitchen All-Purpose Gluten-Free Flour Blend
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum
½ teaspoon salt
2 large eggs
1 teaspoon vanilla extract
5¼ ounces (149 grams) sugar
½ cup whole milk
2 cups frosting
Test Kitchen Techniques
Why This Recipe Works
Learning from our experimentation with gluten-free layer cakes, we were able to scale those recipes to fit in a standard 12-cup muffin tin and simply adjusted the baking time. The combination of rich chocolate flavor and light, fluffy crumb fooled tasters into thinking these cupcakes couldn’t possibly be gluten-free.
Before You Begin
Once frosted, serve the cupcakes within a few hours. Not all brands of chocolate and cocoa are processed in a gluten-free facility; make sure to read the label. Do not omit the xanthan gum; it is crucial to the structure of the cupcakes.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 350 degrees. Line 12-cup muffin tin with paper or foil liners.
- Microwave oil, chocolate, and cocoa together in bowl at 50 percent power, stirring occasionally, until melted, about 2 minutes. Whisk mixture until smooth, then set aside to cool slightly. In separate bowl, whisk flour blend, baking powder, baking soda, xanthan gum, and salt together.
- In large bowl, whisk eggs and vanilla together. Whisk in sugar until well combined. Whisk in cooled chocolate mixture and milk until combined. Whisk in flour blend mixture until batter is thoroughly combined and smooth.
- Using ice cream scoop or large spoon, portion batter evenly into prepared muffin tin. Bake until toothpick inserted into center of cupcakes comes out clean, 16 to 18 minutes, rotating muffin tin halfway through baking. Let cupcakes cool in muffin tin on wire rack for 10 minutes. Remove cupcakes from tin and let cool completely, about 1 hour. (Unfrosted cupcakes can be stored in airtight container at room temperature for up to 1 day.)
- Spread or pipe frosting over top of cupcakes and serve.
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