Gluten Free Cupcake Recipe in Chocolate Flavor

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, sift together the gluten-free all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until fully combined. Mix until smooth and no lumps remain.

Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.

Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

While the cupcakes are cooling, prepare the frosting.

In a mixing bowl, beat the softened butter until creamy. Gradually add the confectioners' sugar and cocoa powder, mixing until smooth. Add the milk and vanilla extract, and beat until the frosting is fluffy and spreadable.

Once the cupcakes are completely cooled, frost them generously with the chocolate frosting using a piping bag or offset spatula.

Serve the gluten-free chocolate cupcakes immediately, or store them in an airtight container at room temperature for up to 3 days. Enjoy the rich, chocolatey goodness!