These cupcakes are seriously easy, super delicious and incredibly moist. You won’t believe they’re gluten-free. The batter goes a long way, I usually get 36 cupcakes out of it, so it's the perfect dessert to make for parties.
Yields36 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins
Line 2 cupcake tins with foil lined paper cupcake liners, I like to use the foil lined ones because the colours stay nice and the cupcake releases easily from the liner, without having to grease them (I usually put 6 liners in ramekins as well as this recipe makes up to 30 depending on how full you fill the cups)
3
In the bowl of an electric mixer, mix together sugar, flour, cocoa, baking powder, baking soda and salt.
4
Add milk, oil, eggs and vanilla. Beat on medium speed for one minute
5
Add boiling water and beat until just combined, you want the batter to be runny
6
Fill liners 2/3 full with batter. I use a cookie scoop it can be kind of messy
7
Bake cupcakes for approximately 20-22 minutes, until a cake tester or toothpick comes out clean
8
Let them cool completely before frosting.
To make the Icing
9
Cream the butter, cream cheese and vanilla extract together until smooth
10
Add icing sugar one cup at a time blending until smooth.
11
once sugar is completely added add milk or cream 1 tbsp at at time, the icing will become smoother, you want to add enough to make it creamy but still stiff.
12
I use a 1M tip on an icing bag, and hold it at a 90 degree angle to cake and working from the outside in, ice your cake, decorate with what other toppings you like. you can also spread it on the cupcakes with a knife or spatula.
Line 2 cupcake tins with foil lined paper cupcake liners, I like to use the foil lined ones because the colours stay nice and the cupcake releases easily from the liner, without having to grease them (I usually put 6 liners in ramekins as well as this recipe makes up to 30 depending on how full you fill the cups)
3
In the bowl of an electric mixer, mix together sugar, flour, cocoa, baking powder, baking soda and salt.
4
Add milk, oil, eggs and vanilla. Beat on medium speed for one minute
5
Add boiling water and beat until just combined, you want the batter to be runny
6
Fill liners 2/3 full with batter. I use a cookie scoop it can be kind of messy
7
Bake cupcakes for approximately 20-22 minutes, until a cake tester or toothpick comes out clean
8
Let them cool completely before frosting.
To make the Icing
9
Cream the butter, cream cheese and vanilla extract together until smooth
10
Add icing sugar one cup at a time blending until smooth.
11
once sugar is completely added add milk or cream 1 tbsp at at time, the icing will become smoother, you want to add enough to make it creamy but still stiff.
12
I use a 1M tip on an icing bag, and hold it at a 90 degree angle to cake and working from the outside in, ice your cake, decorate with what other toppings you like. you can also spread it on the cupcakes with a knife or spatula.
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