For gluten-free, all you need to do is replace the regular flour with gluten-free flour (according to the direction of the brand that your using) and follow the recipe as normal.
Prep time30 mins Cook time20 mins Total time50 mins Ingredients
Makes 12 cupcakes
3/4 cup (95g) all-purpose flour
1/3 cup (40g) cocoa powder
1/2 tsp (2g) salt
1/2 tsp (2g) baking powder
1/3 cup (75g) salted butter, melted
2/3 cup (135g) sugar
1 tsp (5g) vanilla extract
2/3 cup (150g) sour cream
3 oz (80g) semisweet chocolate, melted
Preheat the oven to 350°F (180C). Line a muffin pan with paper liners.
In a medium bowl combine the flour, cocoa powder, baking powder.
In another bowl mix the butter and sugar until thick and creamy. Add eggs, one at a time, vanilla extract and mix to combine.
With the mixer on low, alternate adding gradually flour mixture and sour cream until all is well incorporated.
Add the melted chocolate and mix to incorporate.
Scoop batter evenly among liners, 3/4 full each.
Bake for 18- 20 minutes or until a toothpick inserted into the center comes out with a few crumbs.
Let them cool on the pan for about 5 minutes, then remove to a cooling rack to cool completely before frosting.