Chocolate Cupcakes with Chocolate Buttercream Frosting

1. 1

   Preheat the oven to 350F.

2. 2

   Line a muffin pan with 12 liners.

3. 3

   Combine the rice milk and cider vinegar, and set aside.

4. 4

   Whisk together the flour mix, cocoa powder, xanthan gum, baking soda, baking powder, and salt.

5. 5

   Thoroughly whisk out any lumps of cocoa.

6. 6

   Set aside.

7. 7

   In the bowl of a stand mixer fitted with the paddle attachment, combine the rice milk mixture with the sugar, canola oil, and vanilla.

8. 8

   Beat on medium speed until light and foamy, about 1 minute.

9. 9

   Using a sifter, sift in the flour mixture in three batches, mixing on low speed.

10. 10

    Mix until smooth, about 30 seconds.

11. 11

    Fill the muffin liners two-thirds full.

12. 12

    Bake in the center of the oven for 18 minutes, rotating the pan halfway through.

13. 13

    Bake until a skewer inserted into the center of a cupcake comes out clean.

14. 14

    Let the cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely before frosting.

15. 15

    In the bowl of a stand mixer fitted with the paddle attachment, beat the shortening on medium speed until light and fluffy, about 2 minutes.

16. 16

    In a separate bowl, whisk together the confectioners sugar and cocoa powder, being sure to work out any lumps.

17. 17

    Combine the sugar mixture with the shortening, alternating with the rice milk.

18. 18

    Add the vanilla and salt.

19. 19

    Beat until smooth and fluffy, about 5 minutes.

20. 20

    You can either pipe the frosting or spread it with a butter knife or frosting spatula, creating pretty swirls.

21. 21

    These rich chocolate cupcakes are also delicious with Vanilla Frosting (page 93) or SunButter Buttercream (page 102).

* Per serving · 4 servings · Values may vary.