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