Gluten-Free Chocolate Cupcakes
Serves 12
25 mins prep
21 mins cook
46 mins total
Gluten-free chocolate cupcakes with a delicious strawberry surprise in the middle. This spin on a classic recipe will be a crow pleaser at your next birthday party.
For the cupcakes:
For the Chocolate Filling:
For the Frosting:
Preheat the oven to 350F and prepare a cupcake tin with 12 liners.
In a kettle or a pot, boil 1 cup of water.
In a large bowl, add the flour, sugar, baking powder, baking soda, and salt. Sift in the cocoa powder to remove lumps. Using a whisk, combine the dry ingredients until uniform.
In a medium-size bowl, whisk together the eggs, oil, almond milk, and vanilla until combined.
Add the wet ingredients to the large bowl, and using a hand mixer, whisk the ingredients together on medium speed for 20 - 30 seconds.
Scrape the edges with a spatula, then measure out ½ cup of hot water. Pour this into the large bowl.
On medium speed, mix the batter for 1 ½ - 2 minutes until uniform. Do not overmix.
Scoop the batter evenly into the prepared cupcake tin.
Bake for 20 - 22 minutes. Remove from the pan immediately and allow to cool on a wire rack.
To prepare the filling, cut off the tops and quarter all of the strawberries.
In a medium-sized pot, add the strawberries and lemon juice, and bring over medium-high heat. Cook this for 3 - 4 minutes, until slightly soft.
In a small dish combine the granulated sugar and cornstarch. Whisk together.
Add the sugar + cornstarch mixture to the strawberries and stir together.
While stirring, allow the mixture to cook for 2 minutes until it bubbles and you notice it thicken.
Transfer to a medium-sized dish and set it in the refrigerator to cool completely.
For the chocolate frosting, combine earth balance and chopped dark chocolate in a small bowl. Melt this in the microwave and mix to combine. After, transfer to a large bowl.
Sift the cocoa powder + icing sugar over the top of the chocolate mixture and add the vanilla.
Whisk together thoroughly with a hand mixer on medium speed. The mix will appear dull and grainy.
Add in the sour cream and continue to mix until shiny and smooth.
To assemble, once completely cooled, use a small knife to cut a ¾ - 1-inch sized circle on the top of each cupcake. Scoop out the cut-out cupcake portion, and a bit underneath to reach approximately 1 inch in depth.
Add a tablespoon of the strawberry filling into the created well-the filling will go taller than the actual cupcake height.
Next, prepare a piping bag with a large star tip, and fill ⅔ full of chocolate frosting.
To pipe, hover the end of the star tip 1 cm over top of the cupcake- besides the strawberry filling. Firmly squeeze the bag until icing comes out and touches the base. Continue to squeeze and move your hand in a circular motion around the filling while gradually layering the icing over the top of the filling. Once you have covered all of the fillings and reached the center, lightly press down and flick your wrist to create a peak. Repeat this for all of the cupcakes.
Garnish your cupcakes with sliced strawberries! Enjoy!!!
