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Chocolate Cupcakes with Chocolate Icing

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Chocolate Cupcakes with Chocolate Icing is a great recipe for any gluten free baker. The variations are endless so I hope that inspires you to get creative and experiment with different flavour combinations depending on the season.

If you only bake fancy cakes or cupcakes for special occasions then you need a small collection of reliable recipes to do just that. I haven’t tried to make this recipe into a cake but as cupcakes they are the real deal. Light and airy like a cupcake should be with a rich chocolate flavour.

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Baking by Weight or by Measure

Do you struggle with baking? Many people do whether it is baking with wheat flour or gluten free. I wrote this blog post on Baking By Weight and I know that each gluten free flour has a different density. But when I watch people bake in my cooking classes the most common error is simply not measuring precisely enough when using measuring cups.

In this recipe I have included the weight of each flour but I make this recipe using the cup measurements and it works every time. 

Replacing Individual Flours

As I began to realize that no single flour can replace the forbidden wheat flour, I warmed up to the idea of baking with three or four flour and starch combinations. This knowledge is valuable for when you run out of a flour or are trying something new. With just a small amount of effort you will learn over time. If you want to know more about substituting flours follow my year-long blog post series on How To Use different gluten free flours.

I have not tried this recipe using my homemade gluten free flour mix and I probably won’t. For a light and airy cupcake this combination works. Since I know you can make beautiful baked goods with many different combinations of flour I will make my cupcakes the way the recipe is written. I don’t bake enough cupcakes to experiment. I do my experimenting with this Banana Muffin recipe all the time.

Variations for Chocolate Cupcakes

I love any recipe that can be varied with different flavourings as much as I like to present the same recipe in different ways. The recipe doesn’t go out of style and when you are inspired to try a new flavour combination you can try it with your favourite recipes.

Here are a few ways you can vary these basic Chocolate Cupcakes with chocolate icing or without.

  • -Use the filling from this recipe for German Chocolate Cake and simply spread it on top of your cupcakes.
  • -Lemon and chocolate is a delicious combination. Cut the cupcakes in half and fill with homemade lemon curd. If you have a cupcake corer, the gadget that helps hollow out the centre of a cupcake, fill the hole with lemon curd instead.
  • -How about Chocolate Cupcakes with Salted Caramel Cream Cheese Icing? Simply pipe cream cheese icing on top of each cupcake using a pastry bag. Drizzle with caramel sauce, sprinkle with a good quality sea salt.

Organize For Success – Baking Tools

Every kitchen needs tools. Buy the ones you like and expect most of them to last a very long time. Don’t add to your frustration by purchasing inexpensive items that may affect your results.

Tips For Cooking and Serving

  • Portion scoops make it easy to fill cupcake tins but also ensures a consistent size for even baking
  • -Put baked and cooled cupcakes into a second paper cupcake liner to show off their vibrant colours.
  • -For people who like to take cupcakes to a party there are cupcake takers in a variety of shapes and sizes
  • -At home you can display cupcakes on a flat tray, a pedestal tray or a fancy cupcake display stand.

Did you have a chocolate cupcake party or make an interesting variation? I’d love to hear about it in the comments below.


⅔ cup brown rice flour (72 grams)
⅓ cup white rice flour (35 grams)
⅓ cup tapioca starch (35 grams)
½ cup cocoa (57 grams)
1 cup sugar (200 grams)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ tsp xanthan gum (optional)
8 Tbsp butter, melted and cooled slightly
2 large eggs
½ cup buttermilk
1 tsp vanilla
ADD-INS - 1/2 cup of chopped nuts, crushed candy canes, M&M's or chopped chocolate covered coffee beans
½ cup butter, room temperature
1 cup icing sugar
⅔ cup cocoa
1 tsp vanilla
¼ cup milk


Preheat oven to 350°F. Fill muffin tin with paper liners.
In a large bowl of an electric mixer add all the dry ingredients and stir to combine.
In a large measuring cup combine the wet ingredients and stir.
With the electric mixer set on low add the wet ingredients and continue mixing for about 2 minutes until smooth and shiny.
If using add-ins fold them in with a spatula making sure they are evenly mixed in the batter.
Fill the cupcake liners about 2/3 full. Using a metal ice cream scoop with a thumb grip is a good way to enure cupcakes are all the same size and will bake evenly.
Bake for 18 minutes or until a toothpick comes out clean. Turn the pans around in the oven half way through the cooking time to ensure the cupcakes cook evenly.
Place the pan of cupcakes on a cooling rack and allow to sit for 2 minutes. Gently remove the cupcakes from the pan and place on the cooking rack to cool completely.
Spread with chocolate icing.
Combine butter, icing sugar and cocoa in a food processor with a metal blade. Blend for 30 seconds.
Add vanilla and milk and blend until smooth.
Using a spatula fill a piping bag with icing. Using even pressure squeeze the piping bag and draw in circles on the top of each muffin starting from the outside edge and ending in the enter.
Alternately you can spread the icing on each cupcake with a smooth spreader.


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