Gluten-Free Chocolate Cupcakes
These Gluten-Free Chocolate Cupcakes have the most delicious moist and fluffy texture with chocolate decadence! Topped with a Chocolate Buttercream for the ultimate treat. No one will guess these are Gluten-Free!
Servings: 24 cupcakes
Ingredients
For the Chocolate Cupcakes:
Dry Ingredients:
- 3 cups blanched almond flour
- 1 cup tapioca starch (flour)
- 3 tbsp coconut flour
- 1 cup cocoa powder
- 2 tsp baking soda
- 1 tsp sea salt
- 1/2 cup coconut oil (measured before melting)
Wet Ingredients:
- 2 oz unsweetened chocolate
- 1 cup brewed coffee
- 2 cups coconut sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup buttermilk
For the Chocolate Buttercream:
- 1 cup butter (softened or at room temperature)
- 3 cups powdered sugar
- 3/4 cup cocoa powder
- 3 tbsp milk (+ more if needed)
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees. Prepare a 12 cup muffin/cupcake pan by lining with cupcake liners. Lightly grease with cooking spray.
- In a large bowl, whisk together the dry ingredients: flours, cocoa powder, baking soda and sea salt.
- On the stovetop, melt coconut oil with the unsweetened chocolate, coconut sugar, and brewed coffee. Stir frequently until smooth. Set aside to cool for a few minutes.
- Stir in the buttermilk, eggs, and vanilla extract to the melted chocolate mixture.
- Using a stand mixer or hand mixer, beat together the wet and dry ingredients until no dry pockets remain. Pour the batter into the prepared cupcake liners to 3/4 of the way full.
- Transfer to the oven and bake for 20 minutes. Remove from oven and let cool completely.
- Meanwhile, make the buttercream. Beat the butter until light and fluffly, then mix in powdered sugar and cocoa powder. Continue to beat while slowly adding in the vanilla extract and milk (you may need a bit more milk). Continue to beat until fluffy and smooth.
- Spread the frosting on each cupcake with a knife, or use a pastry frosting bag and pipe the frosting on each cupcake.