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Gluten-Free Double Chocolate Cupcakes with Vanilla Frosting

  • Beginner
  • 2 dozen
  • 10 min
Baking Success Or Baking Mess


4 ounces bittersweet chocolate, coarsely chopped
2 cups Gluten-Free Flour Mix
1-1/3 cups sugar
1/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon Fleischmann's® Baking Powder
1/2 teaspoon salt
1 cup buttermilk
1 cup warm water
1/2 cup Mazola® Corn Oil
2 eggs
1 teaspoon pure vanilla extract
3/4 cup butter OR margarine, softened
2 cups powdered sugar
1/2 teaspoon pure vanilla extract


Preheat oven to 350°F. Prepare 24 paper lined or greased muffin cups (2-1/2 inch).

Melt chocolate in the microwave or according to package directions. Set aside.

Whisk together flour mix, sugar, cocoa powder, baking soda, baking powder and salt in a large mixer bowl. Stir in buttermilk, water, oil, eggs and vanilla and mix for 2 minutes on medium speed. Add melted chocolate and continue mixing for 1 minute.

Portion batter into baking cups filling each almost full. Bake for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean.

Remove from oven and transfer to a cooling rack. Cool to room temperature prior to frosting.

For frosting: Beat butter with an electric mixer on medium-high speed for 1 to 2 minutes until pale and fluffy. Gradually add powdered sugar. Add vanilla and beat until smooth.

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