Gluten-Free Chocolate Cupcakes

Name: Gluten-Free Chocolate Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 dozen.
Ingredients: 2 cups gluten-free oat flour; 1 cup sugar; 1/4 cup baking cocoa; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup water; 1/3 cup canola oil; 1 teaspoon cider vinegar; 1/2 teaspoon vanilla extract; 2 teaspoons confectioners' sugar

Both my boys have food allergies and really love these cupcakes! Because it’s easy and budget-friendly, I grind whole oats in my blender, just pulsing until they’re flour. —Desiree Glanzer, Carpenter, South Dakota

Ingredients

2 cups gluten-free oat flour
1 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup canola oil
1 teaspoon cider vinegar
1/2 teaspoon vanilla extract
2 teaspoons confectioners' sugar

Directions

In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, combine the water, oil, vinegar and vanilla. Stir into dry ingredients just until moistened.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Editor's Note

Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.

Nutrition Facts

1 cupcake: 187 calories, 8g fat (1g saturated fat), 0 cholesterol, 203mg sodium, 29g carbohydrate (17g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Chocolate Cupcakes in Healthy Cooking February/March 2012

Reviews

My Review

Click stars to rate

Average Rating:

ktg1014

Sep 11, 2013

I love this recipe so much that I even serve it to friends who don't care about gluten-free food. I've even served it at two weddings through my tiny cottage food business. Even though I'm not gluten-free, this is my go-to recipe. I have no problems with it being too crumbly, except when I added a filling to the middle of a regular-sized cupcake. When I did that, it tended to break in half when eaten; I will just use fillings on jumbo-size cupcakes from now on.I think reviewer Tigger forgot some liquid; mine turn out wedding-perfect every time.I cut the sugar down to 3/4 cup.
Mrs_T

Mar 5, 2013

These are delicious! I especially like the fact that these don't take really expensive gluten-free flours or xanthan gum. I frosted them with chocolate frosting. This is a recipe I will make again and again.
rosemarion

Oct 6, 2012

Just started gluten free. Found these cupcakes to have great taste, but a little crumbly. Next time I will add an egg and cut down on the water a little. Maybe add a little xanthan gum also.
spooner1

Feb 2, 2012

I followed this recipe, except I didn't have paper muffin cups, so I sprayed the muffin tin with cooking spray instead. I needed to use a knife to go around the cupcakes to get them out of the pan, and then about 1/3 of the cupcake was left in the tin. Cupcakes were also very crumbly.