My hunt for the perfect chocolate cake recipe began long before I switched my diet to be gluten free and dairy free. Despite my diet change my quest continued. I was not about to give up some of my favorite desserts! Let’s face it, most if not all of us have some variation of a sweet tooth and sometimes get that craving for a piece of chocolate cake with chocolate frosting, yum!
By now I bet you are wondering why the title says cupcakes but I am talking about cake; let me explain.
I have tried several recipes and it was not until March 14 of this year, the best day ever, that I discovered the recipe I am about to share! Little did I know that these cupcakes would turn out to not only be rich with color and taste but also filled with moisture, not a single crumb was left! The best cupcake you will eat!
After a rough week, my sister and I definitely needed some chocolate therapy. I quickly searched Google and stumbled onto a website titled, The Stay at Home Chef. The title of the cake recipe read, “The Most Amazing Chocolate Cake Recipe.” I was instantly hooked and knew this would be the next recipe I would try. However, being the rebel that I am, I decided to make cupcakes, because 1) who doesn’t love a cupcake and 2) cupcakes are easier to share and not overeat!
Upon inspection I realized the recipe called for buttermilk, so I grabbed my dairy free milk, gluten free flour and headed to my sister’s so the shenanigans could begin.
Now the moment you’ve been waiting for, the recipe. The original recipe by The Stay At Home Chef can be found here. The version I have created, will be below!
*Note to reader: I cut the original recipe in half, which yielded around 20 cupcakes. I will also link, below, all of the ingredients I used.
The Recipe –
1.5 cups multi-purpose gluten free flour
1.5 cups granulated sugar
3/4 cup unsweetened cocoa powder
1/2 tbsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs (I used farm fresh eggs from my sister. I think any choice of egg will work)
3/4 cup warm water (I used tap water)
1/4 cup canola oil
1 tsp vanilla extract
Preheat oven to 350 degrees. Oil the cupcake pan, dust with flower and discard the excess or line the pan with cupcake liners.
Mix dairy free milk and vinegar to make the buttermilk and let it sit for about 5 minutes.
Mix together gluten free flour, sugar, cocoa, baking soda, baking powder and salt into a large bowl. Mix until combined.
Add eggs, buttermilk, warm water, oil and vanilla. Mix together until smooth, making sure any clumps are broken up.
Divide the batter evenly amongst the cupcake tins.
Bake for 30-35 minutes until it passes the toothpick test. (Insert a toothpick and when it comes out clean they are done)
Place the cupcakes on a wire rack and allow them to completely cool.
Frost and enjoy!
I used a store bought chocolate frosting because we were pressed for time. I do, however, happen to have in my possession the best white frosting recipe known the man. I will share that with you all soon!
After discovering the best cupcake recipe, to date, I decided to use the same recipe a few weeks later for a cake at our Easter dinner. My luck was, unfortunately, not the same. The cake was dry and crumbly. I am unsure what changed but I will try to perfect the recipe so that it will work for a cake too. When I do, you will be the first to know!
Paired with Pink Moscato wine and before they were frosted! Look at how dark and delicious they look!
The batter, ready to be baked off into delicious cupcakes!