Recently, my friend and I decided to have a girls’ night. Our theme: cupcakes and cocktails. Because, really, what’s more fun than eating an individual cake accompanied by some girly drinks, all while watching a chick flick in yoga pants and dancing around the kitchen to Taylor Swift? The answer, of course, is nothing. As far as a girls’ night goes, that’s pretty much the best way for it to happen.
The only issue I was faced with was which type of cupcake to make. I mean, chocolate cake was a given. But what about the frosting? I always like to have options, but I can be lazy. Two types of frosting means dirtying an extra bowl and beater, and that means more time washing dishes. And, especially when prepping for a girls’ night, I just want to get to the watching of bad movies; extra dishes seem unnecessary. Thus, I developed this two-for-one frosting!
What is two-for-one frosting, you ask? A magical recipe that turns a vanilla buttercream into chocolate, before your very eyes! It’s so simple, and makes it look like you did twice the work. The best part is that a single batch of this recipe makes just enough icing to frost twelve cupcakes, six of each flavor. Both flavors are decadent and delicious; the vanilla is a tad sweeter and provides a perfect balance to the chocolate cake, while the chocolate has a rich and deep flavor. Whichever frosting you dig into first, you can’t go wrong. And you’ll be sure to please everyone (except those people who don’t like chocolate or vanilla, but those people are weird anyway)! This recipe is absolutely a win-win!
Dark and Rich Gluten-Free Chocolate Cupcakes
Yield: 12-14 cupcakes
- 1 cup sugar
- 1/2 cup rice flour
- 1/4 cup potato starch
- 2 Tablespoons tapioca flour
- 1/2 cup cocoa
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1 egg
- 1/2 cup milk
- 1/2 cup vegetable or canola oil
- 1 teaspoon vanilla extract
- 1/2 cup warm coffee
- Preheat oven to 350 degrees and line a 12-well muffin tin with paper liners.
- In the bowl of a stand mixer combine the sugar, rice flour, potato starch, tapioca starch, cocoa, baking powder, baking soda, salt and xanthan gum. Mix well.
- Add the egg, milk, oil, vanilla extract and water (or coffee). Mix until smooth. Divide evenly among the prepared muffin wells.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely and frost as desired.
- 1 cup (2 sticks) butter, softened
- 4 cups powdered sugar
- 1 tbsp vanilla extract
- 2-3 tbsp milk, divided
- 1/3 cup unsweetened cocoa powder
- In the bowl of a stand mixer, beat butter. Slowly add powdered sugar until light and fluffy. Add vanilla and 1 – 2 tbsp milk until you reach desired consistency. Transfer half of the frosting to a separate bowl; this is your vanilla.
- Add the cocoa powder to the frosting left in the mixer bowl, and beat until combined and fluffy. Add in remaining milk until you reach desired consistency. This is your chocolate frosting.