Recipe: Gluten-Free Chocolate Cupcakes

Ingredients

Preheat the oven to 350°F and prepare a cupcake tin with 12 liners.
Boil 1 cup of water in a kettle or pot.
In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and sift in cocoa powder.
In a medium bowl, whisk together eggs, oil, almond milk, and vanilla until combined.
Add wet ingredients to the dry ingredients and mix with a hand mixer for 20-30 seconds.
Scrape the edges of the bowl and add ½ cup of hot water, then mix for 1½ to 2 minutes until uniform.
Scoop the batter evenly into the cupcake tin.
Bake for 20-22 minutes, then remove from the pan and cool on a wire rack.
Prepare the filling by quartering strawberries and cooking them with lemon juice for 3-4 minutes.
Combine sugar and cornstarch in a small dish, then add to the strawberries and cook until thickened.
Transfer the filling to a dish and refrigerate until cool.
For the frosting, melt earth balance and dark chocolate together, then mix with cocoa powder, icing sugar, and vanilla.
Add sour cream and mix until smooth.
Once cupcakes are cool, cut a circle on top of each and scoop out some of the cupcake.
Fill each cupcake with a tablespoon of strawberry filling.
Fill a piping bag with chocolate frosting and pipe over the filling.
Garnish with sliced strawberries and enjoy!

Servings

Calories

395

Total fat

25.2g

Total carbohydrates

38.2g

Total protein

3.4g

Sodium

210.5mg

Cholesterol

46mg