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Gluten-Free Double Chocolate Cupcakes with Vanilla Frosting

Gluten-Free Double Chocolate Cupcakes with Vanilla Frosting




2 dozen


10 minutes


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  • 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



  1. Preheat oven to 350°F. Prepare 24 paper lined or greased muffin cups (2-1/2 inch).
  2. Melt chocolate in the microwave or according to package directions. Set aside.
  3. 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.
  4. 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.
  5. Remove from oven and transfer to a cooling rack. Cool to room temperature prior to frosting.
  6. 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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