Chocolate Gluten-free Cupcakes

Ingredients

  • 1 package (8 oz) cream cheese
  • 1 lb unsalted butter, at room temperature
  • 1 cup unsweetened cocoa powder
  • 4 cups powdered sugar
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 1/4 cup heavy whipping cream

FOR 12 CUPCAKES:

  • 3/4 cups granulated sugar
  • 1 cups all purpose gluten-free flour blend OR Bobs Redmill 1-to-1 gluten-free flour blend
  • 1/4 cup + 2 tbsp unsweetened cocoa
  • 3/4 teaspoons gluten-free baking powder
  • 3/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 large eggs
  • 1/4 cup milk (or dairy-free milk)
  • 1/4 cup yogurt or sour cream
  • 1/4 cup avocado oil
  • 1 tbsp butter (room temperature!)
  • 1 teaspoons gluten-free vanilla extract
  • 1/4 cup boiling water (for activating the cocoa)
  • 1/2 cup hot coffee

Instructions

  1. Preheat oven to 350°F. Position rack in center of oven. Line 12-serving cupcake pan with baking cups; set aside.
  2. To ativate the cocoa powder: In a small bowl, put the cocoa powder and add coffee and boiling water. Stir to combine then let it sit.
  3. In a large mixing bowl, stir together sugar, flour, baking powder, baking soda, and salt until there are no visible clumps.
  4. Add butter, eggs, milk, oil, and vanilla. Add in activated cocoa mixture beat with a mixer until combined. Then stop. Don’t overbeat the mixture, two minutes on medium tops.
  5. Spoon batter evenly into cupcake wells. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
  6. Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack.