Buttermilk Chocolate Cupcakes with Vanilla Buttercream (GF)
Special Diets, Recipes on on May 13 2015 by Cassidy Stockton

Buttermilk Chocolate Cupcakes with Vanilla Buttercream (GF)

Yes, you can have your gluten free cake and eat it, too. These rich chocolate cupcakes are topped with sugary vanilla buttercream for a decadent treat perfect for any celebration. These disappeared quickly at the office on testing day, and no one even knew they were gluten free. Next time, we'll make a bigger batch. If vanilla buttercream doesn't sound rich enough for you, try this peanut butter version. Pair these with a glass of milk or a chocolate stout and enjoy!

Buttermilk Chocolate Cupcakes with Vanilla Buttercream

Prep Time: 40 minutes | Inactive Time: 30 minutes | Cook Time: 17-20 minutes | Yields: 12 standard cupcakes Cupcakes:
  • 3/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
  • 3/4 cup Granulated Sugar
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 6 Tbsp Unsweetened Cocoa Powder
  • 3 Tbsp Hot Water
  • 3 Tbsp Unsalted Butter, melted
  • 6 Tbsp Buttermilk
  • 1 Egg
  • 1 Egg White
Buttercream:
  • 1 1/2 cups Butter, soft
  • 4 1/2 cups Powdered Sugar
  • 1 tsp Vanilla Extract
  • 1/4 tsp Almond Extract
  • 2-4 Tbsp Milk or Cream
Step 1 Preheat oven to 350°F. Line cupcake tins with paper liners. Step 2 In a large bowl, combine Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, sugar, baking powder, baking soda. and salt; set aside. Step 3 Combine cocoa powder and hot water in the bowl of a mixer and whisk until a thick paste forms. Add egg and egg white and mix to combine, then add melted butter and buttermilk and whisk until smooth. Add flour mixture and mix to combine. Step 4 Portion batter into prepared muffin tin. Bake until the tops spring back when lightly touched and a tester inserted into the center comes out clean, 17-20 minutes. Let cool completely (about 30 minutes) before frosting. Step 5 To prepare frosting, cream butter and powdered sugar until light and fluffy. Add extracts and mix to combine, then adjust consistency with milk or cream to make a smooth, creamy and fluffy frosting. Step 6 When cupcakes have cooled completely, generously frost each cupcake.

7 Comments

  1. Heidi
    If I want to use an egg replacer do I do 2 flax eggs or 1 1/2?
    Reply
    1. Cassidy Stockton
      Heidi,

      We'd recommend using two flax eggs here.
      Reply
  2. Erik
    Great recipe. Baked up perfectly, with great chocolate flavor. You wouldn't know they are gluten free with their light and moist texture. I applied high-altitude adjustments as I'm at 4600'. I also substituted whole, plain, grass-fed yogurt for the buttermilk. Next time I'm going to roll in some chocolate chips. I plan to top with raspberry Swiss meringue buttercream.
    Reply
  3. Char72
    These are wonderful. Came out perfect first time. My kids couldn't tell the difference. This recipe went straight into my family cookbook!
    Reply
  4. Emily
    These are so good! My husband was skeptical, but he loved it!! I used cacao powder instead of cocoa powder - I don’t know if there’s much of a difference or not, but they have really great chocolatey flavor! I also made cream cheese frosting. Very easy and quick to make.
    I will definitely save this recipe!
    Reply
  5. Stephanie
    I have Bob's Red Mill GF All Purpose Baking Flour. Would that work here? Is it basically the same?
    Reply
    1. Whitney Barnes
      Whitney Barnes
      Hi Stephanie - You can use the Gluten Free All Purpose here, but we recommend adding Xanthan Gum according to the chart on the package. If you don't have that on hand, you can still bake these - they'll just be a bit more crumbly, but totally delicious!
      Reply

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