Gluten Free Chocolate Hydrangea Cupcakes
Jump to RecipeEven though I love Blue Hydrangeas, I just couldn't bring myself to decorate these yummy cupcakes with Blue Icing....so, Pink Hydrangeas it is! The wonderful Chocolate of the cupcakes compliments the creamy Butter-Cream Icing perfectly....an instant hit in our household!!! Enjoy 🙂
A HUGE 'Thank You" to America's Test Kitchen for sharing this incredible Gluten Free Chocolate Cupcake recipe!
Ingredients
Cupcake Ingredients:
- ½ Cup Canola Oil
- 3 oz. Bittersweet Chocolate chopped
- ⅓ Cup Unsweetened Cocoa Powder
- ½ Cup + 2 Tbsp King Arthur Gluten Free Multi-Purpose Flour sifted
- ¾ tsp Gluten Free Baking Powder
- ½ tsp Baking Soda
- ½ tsp Xanthan Gum
- ½ tsp Salt
- 3 Large Eggs
- 1 tsp Vanilla Extract
- ¾ Cup Granulated Sugar
- ⅓ Cup Whole Milk
Buttercream Icing Ingredients:
- 12 Tbsp Unsalted Butter Softened
- 1 ½ Tbsp Heavy Cream
- 1 ¼ tsp Vanilla Extract
- ⅛ tsp Salt
- 1 ½ Cups Powdered Sugar
- Red Food Coloring Gel as much or as little as you desire
Instructions
Making the Cupcakes:
- Preheat oven to 350 degrees.
- Line a 12-cup muffin tin with paper cupcake liners. Set aside.
- Gather the ingredients.
- In a microwave-safe bowl, microwave the Oil, Chocolate and Cocoa until chocolate is fully melted (about 2 minutes). Be sure to stir the mixture often to thoroughly mix ingredients and to prevent clumping. Remove from microwave and set aside to cool slightly.
- In a small bowl, whisk together the sifted GF Flour, Baking Powder, Baking Soda, Xanthan Gum and Salt. Set aside.
- In a large bowl, whisk together the Eggs, Vanilla Extract and Sugar until thoroughly blended.
- Next, whisk the Chocolate mixture and Milk into the Egg Mixture until thoroughly combined.
- Add the Flour Mixture to the Chocolate/Egg mixture, whisking until smooth and creamy.
- Using a 2" cookie scoop or large spoon, scoop the batter into the prepared cupcake tin.
- Bake for 15-18 minutes, rotating the tin halfway through the baking time (my oven tends to run a little on the hot side, so 15 minutes is perfect for me), or until toothpick inserted into the middle of the cupcake comes out clean.
- Let cool in the cupcake tin for 10-15 minutes before transferring the cupcakes to a wire rack to cool completely.
Making the Buttercream Icing:
- In a Stand Mixer fitted with the whisk attachment, whisk the Butter, Heavy Cream, Vanilla Extract and Salt together on medium-high until smooth and creamy.
- Reduce speed to Low and slowly add the Powdered Sugar, 1/2 cup at a time, until well-blended.
- Increase speed to medium-high and whip until fluffy (about 5 minutes). If adding food coloring, do so halfway through this step and while mixer is turned OFF (I learned this the hard way ;))
- Once the cupcakes are completely cooled, you can begin icing them with the prepared icing/frosting using either a knife or pastry bag fitted with desired tip. Add sprinkles, too!
- Enjoy 🙂
