Gluten and Dairy Free Chocolate Cupcakes
Rich chocolate cupcakes are frosted in a creamy chocolate buttercream icing.
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Servings: 16
Equipment
- Mixing Bowl
- 16 tin cupcake pan
Ingredients
Chocolate Cake
- 2 cups Gluten Free 1.1 flour
- 3/4 cup cocoa powder
- 2 cups sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 5 oz Dairy Free unsweetened Greek yogurt
- 1 tsp kosher salt
- 1/2 cup vegetable oil
- 1 tsp espresso powder
- 1 cup freshly brewed coffee
- 2 eggs
- 2 tsp vanilla extract
Chocolate Buttercream
- 1 1/2 cups Dairy Free butter
- 5 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup oat milk
- 1 tsp espresso powder
- 1 cup unsweetened cocoa
Instructions
Chocolate Cake
- Preheat oven to 350 degrees. Spray a 16 tin cupcake pan with nonstick baking spray and set aside.
- Add eggs and sugar to a mixing bowl and mix on high got 3 minutes.
- Add the vanilla, oil, espresso powder, and yogurt. Mix until combined.
- Add the dry ingredients and mix until just combined.
- Add the freshly brewed coffee and gently mix to incorporate.
- Divide the batter between the 16 tins. Bake for 35-45 minutes, or until a toothpick comes out clean.
- Allow to cool completely before frosting.
Chocolate Buttercream
- Mixing all of the ingredients together until smooth, creamy, and slightly fluffy.
- Frost or pipe onto cupcakes.
- Enjoy!
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