Keyword: chocolate cupcakes, cupcakes, gluten free, king arthur gluten free cake mix
Servings: 18cupcakes
Author: GFchow @ gfchow.com
Equipment
2 cupcake pans, each pan makes 12 cupcakes
Ingredients
2/3cupvegetable oil
1 1/2cupswater(or freshly brewed coffee, decaf or regular)*
4large eggsroom temperature
1box King Arthur Gluten Free Chocolate Cake Mix
Instructions
Preheat oven to 350 degrees (325 degrees if using glass or dark metal pans). Lightly grease pans if not using cupcake papers.
Whisk together oil, water (or coffee) and eggs.
Add chocolate cake mix and stir until smooth. (No electric mixer is needed.)
Bake on center rack approximately 18-22 minutes, until a toothpick comes out clean.
Let cupcakes cool before icing.
Notes
*Coffee intensifies the chocolatey flavor. Thank you Bonnie for this amazing yet simple suggestion.The box mix states 24 cupcakes can be made but I make mine on the bigger side so I am only able to make approximately 18 cupcakes.Sheet, layer or bundt cake can also be made from the same box mix.These cupcakes freeze well. Once cupcakes have cooled, I wrap them in foil (usually three to a package) and freeze without icing.When I’m ready to eat a cupcake I defrost it for 30 seconds (in 10 second increments if your microwave doesn’t have a rotation plate in it).Once defrosted, I frost the cupcake using a store bought icing…either Pillsbury, Betty Crocker or Duncan Hines. It’s about simplicity for me.If you prefer homemade icing (which is completely understandable), feel free to make a batch and store in the refrigerator until needed.