Licorice Chocolate Cupcakes (Gluten-Free) Recipe

Name: Licorice Chocolate Cupcakes (Gluten-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 2 cups Sugar; 1-3/4 cup Gluten-free All-purpose Flour; 3/4 cups Cocoa Powder; 1-1/2 teaspoon Baking Powder; 1-1/2 teaspoon Baking Soda; 1 teaspoon Salt; 2 whole Eggs; 1 cup Milk; 1/2 cups Olive Oil; 2 teaspoons Pure Vanilla Extract; 1 cup Boiling Water; FOR THE FROSTING:; 1 cup Sugar; 1/3 cups Water; 3 whole Egg Whites; 1/4 teaspoons Cream Of Tartar; 1/4 teaspoons Salt; 1 teaspoon Pure Vanilla Extract; 1/4 teaspoons Anise Oil

Servings: persons

FOR THE CUPCAKES:
2 cups Sugar
1-3/4 cup Gluten-free All-purpose Flour
3/4 cups Cocoa Powder
1-1/2 teaspoon Baking Powder
1-1/2 teaspoon Baking Soda
1 teaspoon Salt
2 whole Eggs
1 cup Milk
1/2 cups Olive Oil
2 teaspoons Pure Vanilla Extract
1 cup Boiling Water
FOR THE FROSTING:
1 cup Sugar
1/3 cups Water
3 whole Egg Whites
1/4 teaspoons Cream Of Tartar
1/4 teaspoons Salt
1 teaspoon Pure Vanilla Extract
1/4 teaspoons Anise Oil

1
To make the cupcakes, preheat the oven the 350 degrees F. Place cupcake liners into two cupcake pans. Set aside until needed.
2
In a large bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3
In the bowl of a stand mixer, combine the eggs, milk, olive oil, and vanilla. With the mixer running on low speed, gradually add the flour mixture until it is fully incorporated, scraping down the bowl as necessary. Add the boiling water and mix until the batter is smooth. Don't worry if your batter is watery - it is supposed to be thin.
4
Using an ice cream scoop, pour the batter into the cupcake liners.
5
Bake the cupcakes in the preheated oven until a toothpick inserted into a couple of cupcakes comes out clean, about 15-20 minutes. Allow the cupcakes to cool in the pan for about 5 minutes and then transfer the cupcakes to a cooling rack to cool completely.
6
While the cupcakes are cooling, make the Licorice Seven Minute Frosting. In a large, heatproof bowl (I used the bowl of my stand mixer), combine the sugar, water, egg whites, cream of tartar, and salt. Place the bowl over a pot of simmering water and whisk constantly (using a hand held mixer works best) until stiff peaks form, about 5 minutes.
7
Remove from heat, add the vanilla and anise oil to the mixture and then transfer the bowl to a stand mixer fitted with a whisk attachment and whisk, gradually increasing in speed until the frosting becomes light and fluffy, about 2 minutes.
8
To frost the cupcakes, place the frosting in a piping bag fitted with your favorite piping tip (I used a closed star tip). Pipe the frosting in a circular motion onto each cupcake. Serve and enjoy!
9
These cupcakes only last up to 24 hours in a sealed container. Any longer and the frosting will be sticky and not fluffy.
10
Cake recipe adapted from Annie Eats. Frosting recipe from Joy the Baker, who got it from Epicurious.

1758

kcal

Calories

107

Fat

195

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE CUPCAKES:, 2 cups Sugar, 1-3/4 cup Gluten-free All-purpose Flour, 3/4 cups Cocoa Powder, and more.

Yes, Licorice Chocolate Cupcakes (Gluten-Free) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Licorice Chocolate Cupcakes (Gluten-Free)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions