Gluten-Free Chocolate Cupcakes with Chocolate Buttercream
This is my go-to chocolate cupcake recipe for parties because kids love the light, fluffy texture. You know you are onto a winner when your kids ask you to “Save some for after school tomorrow, pleeease!” The combination of gluten-free flour and almond meal in this chocolate cupcake delivers a soft, bouncy sponge compared to flourless chocolate cupcakes which are fudgier and denser. I personally love both textures and bake according to my chocolate mood (there are many).
Chocolate Cupcakes with Chocolate Buttercream
For the Cupcakes:
- 100 grams 70% dark baking chocolate chopped
- 1 cup milk
- 8 tablespoons unsalted butter softened
- 1¼ cups brown sugar
- 3 large eggs
- 1 cup almond meal
- 1 cup gluten-free all-purpose flour
- 2 tablespoons cocoa powder or raw cacao powder
- 2 teaspoons baking powder
For the Chocolate Buttercream:
- 16 tablespoons unsalted butter softened
- 2½ cups powdered sugar
- 100 grams 70% dark baking chocolate melted
- Preheat the oven to 325°F.
- Melt chocolate and milk over low heat in a saucepan. Cool slightly.
- Beat butter and brown sugar until creamy. Add eggs, one at a time, while beating.
- Add almond meal, flour, cocoa powder, and baking powder, and mix to combine. Add melted chocolate mixture and mix to combine.
- Spoon the batter into a lightly greased muffin pan and bake for 20 minutes. Let cool.
- To make the chocolate buttercream, beat butter and powdered sugar until creamed. Add cooled melted chocolate and beat to combine. Frost the cooled cupcakes and serve.
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