Chocolate Cupcakes
Posted by Free Indeed Food in Recipes on Oct 13, 2015
This is one of those good old recipes from a wonderful baker from the church where I grew up. You know it is a recipe that has been around for a while when it calls for sour milk. Since my daughter does not eat dairy we use coconut milk. You can make this recipe into cupcakes or a 9×13 cake.
Ingredients
- 2/3 cup oil
- 1 cup hot water
- 4 tbsp cocoa
- 2 cup Sugar
- 2 1/4 cup Free Indeed all-purpose gluten-free flour
- 1 tsp Xanthan Gum
- 1 1/2 tsp baking soda
- 1/4 tsp Salt
- 2 eggs
- 1/2 cup coconut milk original recipe says sour milk
- 1 tsp Vanilla
Frosting
- 1 tbsp cocoa
- 1/2 cup brown sugar
- 1/4 cup Water
- 2 1/2 tbsp Earth Balance or butter
- 2 - 3 cups powder sugar
Servings: cupcakes
Instructions
- Mix oil, hot water, and cocoa in the bowl of your mixer. Add sugar while the mixer is on low.
- In a separate bowl whisk flour, xanthan gum, soda, and salt. Add to mixer - mix well and be sure to scrape the sides of the bowl.
- Beat eggs and mix with milk and vanilla. Add to other mix.
- Divide batter evenly among muffin cups. Bake at 375 for 23 minutes. Or you can pour batter into a 9x13 cake pan and bake for 33 minutes.
- To make the frosting boil 1 T. cocoa, brown sugar, water and butter for 2 minutes. Add enough powdered sugar to thicken - about 2 cups. This frosting sets quickly so do not get this too thick.
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