Créé avec l’IA
Gluten-Free Chocolate Cupcakes
40 min 493 kcal par portion Facile
Ingrédients
4 Portions
- gluten-free all-purpose flour1 cup
- granulated sugar1 cup
- unsweetened cocoa powder0,33 cup
- gluten-free baking powder1 teaspoon
- baking soda0,5 teaspoon
- salt0,5 teaspoon
- eggs2 large
- unsweetened almond milk0,5 cup
- vegetable oil0,25 cup
- vanilla extract1 teaspoon
- boiling water0,5 cup
- chocolate buttercream frosting0,5 cup
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- 2
In a large mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, unsweetened cocoa powder, gluten-free baking powder, baking soda, and salt until well combined.
- 3
In a separate bowl, beat the eggs, then add the unsweetened almond milk, vegetable oil, and vanilla extract. Mix until smooth.
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined.
- 5
Carefully add the boiling water to the batter and mix until smooth. The batter will be thin; this is normal.
- 6
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- 7
Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- 8
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
