Gluten Free Chocolate Strawberry Cupcakes Recipe

by Carol Kicinski on May 5, 2017

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Gluten Free Chocolate Strawberry Cupcakes Recipe

I read somewhere, a while back, that cupcakes were going out of style. I didn’t believe it then and I certainly don’t believe it now. How can anything so delightful, so fun, so delicious, go out of style? And I believe this gluten free chocolate strawberry cupcake recipe more than proves my point.

I don’t always have time to bake completely from scratch so I will often rely on a box mix and just zhuzh it up (yes, zhuzh is a technical baking term).

These cupcakes are chocolate, filled with strawberries, and topped with vanilla whipped cream. I mean, seriously! It doesn’t get much better than that. And they are so pretty to boot.

I started with a gluten free chocolate cake mix from Kinnikinnick. To boost the chocolatiness, I added some vanilla extract and espresso powder. Those little additions make your box mix taste homemade.

Note that Kinnikinnick cake mix makes 18 cupcakes.

Gluten Free Chocolate Strawberry-Cupcakes Recipe Simple and Pretty

Gluten Free Chocolate Strawberry Cupcakes Recipe

Ingredients

For the cupcakes:
4 large eggs
¾ cup vegetable oil
¾ cup cold water
2 teaspoons pure vanilla extract
1 teaspoon instant espresso powder
1 box (500 grams) Kinnikinnick gluten free chocolate cake mix

For the filling:

3 pints fresh strawberries
½ cup sugar
1 tablespoon fresh lemon juice

For the frosting:

3 cups cold heavy cream
1 tablespoon pure vanilla extract
3 tablespoons powdered sugar

Directions

Make the cupcakes:

Preheat oven to 350 degrees. Insert cupcake liners into 18 standard muffin cups.

In a mixing bowl, combine the eggs, vegetable oil, water, vanilla, and espresso powder. Whisk for 2 minutes. Slowly add the cake mix. Whisk until combined.

Divide the batter evenly into the prepared muffin tins. Bake for 20 – 25 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.

While the cupcakes are baking and cooling, reserve a few strawberries for garnish, slice the rest, and mix with ½ cup sugar and the lemon juice. Let sit for 15 to 20 minutes, tossing occasionally. Lightly mash the strawberries with a fork.

Cut a hole about as wide as a quarter and about ½ inch or so deep into the top of each cooled cupcake. Spoon the strawberry mixture into the holes (you can reserve some of the strawberries and syrup to drizzle on top of the frosted cupcakes, if desired).

Make the Frosting:

Whip the cream with the vanilla and the powdered sugar until it forms peaks. Frost each cupcake with the whipped cream. Slice the reserved strawberries and garnish.

Servings:

Makes 18 gluten free strawberry chocolate cupcakes.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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