Double-Fudge Frosted Cupcakes

by | Updated: December 4th, 2016

You might be a chocoholic if…your kitchen has a designated sweets drawer, shelf or jar. You might be a chocoholic if…you order Devil’s Food Cake at The Cheesecake Factory. And you might be a chocoholic if…double-fudge frosted cupcakes sound like a well-balanced meal. Lucky for you, this decadent recipe is dietitian-approved. Though far from an actual meal, these gluten-free chocolate treasures are the perfect ending to one.

If you’re a visual learner, watch the video for the play-by-play. Warning: this video may cause an extreme hankering for chocolate.

Double-Fudge Frosted Cupcakes

Makes about 2 dozen cupcakes
Macros per cupcake: 312 calories | 16 g fat | 44 g carbs | 4 g protein |32 g sugar |32 g fiber

Cupcakes

2 cups gluten-free all-purpose flour
2 cups sugar
1/3 cup cocoa powder
1 ½ tsp. xanthan gum
1 tsp. baking soda
¼ tsp. salt
1 tsp. vanilla extract
1 cup salted butter
½ cup buttermilk
1 cup water
2 eggs

Frosting

3 2/3 cups powdered sugar
½ cup cocoa powder
½ cup butter
7 Tbsp. milk
1 tsp. vanilla extract

Directions

  1. Preheat oven to 350°F and prepare a muffin pan with paper liners.
  2. In a large bowl, mix flour, xanthan gum, sugar, baking soda and salt until combined. Set aside.
  3. In a medium sauce pan, add butter, cocoa and water. Bring to a boil, whisking constantly.
  4. Once boiling, remove from heat and add dry ingredients. Mix until combined.
  5. Add buttermilk, eggs and vanilla. Using a hand mixer on low-medium speed, beat mixture for about one minute.
  6. Pour batter into cupcake liners, about 1/3 cup per cupcake.
  7. Bake 17 minutes, or until a toothpick comes out clean.
  8. Let cool in pan for about 4 minutes before removing from pan. Let cool completely before frosting.
  9. In a medium bowl (glass if you have it), microwave butter until melted.
  10. Whisk in cocoa powder and microwave for 1 minute.
  11. Using a hand mixer, beat in powdered sugar and milk, alternating between the two until creamy. Add vanilla and beat until well mixed.
  12. Once cupcakes are cooled, frost and eat!
Kristen Estima

Kristen Estima, RD, LDN is a Registered and Licensed Dietitian, as well as the owner of the Lifestyle blog www.KristenMee.com; she graduated with a BS. in Nutrition & Dietetics, completed 1200 hours of supervised practice in a hospital setting and passed her national boards. She is passionate about Health and Nutrition, and loves helping people feel their very best by teaching them to eat a clean and balanced diet. She shares her recipes, her latest beauty tips and fashion finds on her Blog and YouTube channel. Subscribe to Kristen on her YouTube channel and/or follow her on Facebook, Twitter, Instagram and Pinterest for daily updates.