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5 from 1 vote

Gluten Free Black and White Cupcakes

Ultra-rich black cocoa cupcakes topped with black cocoa and vanilla swirled buttercream!
Prep Time45 minutes
Cook Time22 minutes
Cooling time30 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Keyword: black cocoa, buttercream, chocolate, chocolate cupcakes, cupcakes, gluten free, oreos
Servings: 28 cupcakes
Calories: 400kcal
Author: Amelia Farber

Equipment

  • Cupcake pans
  • Paper cupcake liners
  • Electric mixer
  • Piping bags and tips

Ingredients

For the cupcakes:

  • 3 large eggs
  • 1 Cup sour cream
  • 3/4 Cup canola oil
  • 2 tsp vanilla extract
  • 1 3/4 Cup white sugar
  • 1 1/4 Cup gluten free 1-1 flour mix with xanthan gum added (if it doesn't have xanthan gum, add 1 teaspoon xanthan gum)
  • 1/2 Cup sweet rice flour
  • 1/2 Cup arrowroot starch
  • 3/4 Cup packed blanched almond flour
  • 1 Cup black cocoa powder
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 Cup hot coffee
  • 2 oz semi sweet chocolate chips

For the black cocoa buttercream:

  • 1 Cup vegetable shortening
  • 1 Cup salted butter room temperature
  • 1 1/4 Cup black cocoa powder
  • 3-4 Cups powdered sugar
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1/4-1/2 Cup heavy cream
  • black gel food coloring optional

For the white buttercream:

  • 1 1/2 Cups vegetable shortening
  • 1/2 Cup salted butter room temperature
  • 2-3 Cups powdered sugar
  • 1 tsp clear vanilla extract

Instructions

To make the cupcakes:

  • First, preheat the oven to 350° Fahrenheit and line two cupcake pans with paper cupcake liners. Then, in a small heat-proof bowl, pour in the hot coffee and add the chocolate chips. Let sit for 2-3 minutes until melted then stir to combine. Then, in a large bowl, whisk together the eggs, sour cream, canola oil, sugar, and vanilla until thick and smooth. Add in all of the flours, starches, black cocoa powder, baking soda and powder, and salt and whisk until completely smooth. Finally, pour in the coffee+chocolate and whisk everything until smooth. Spoon batter into the lined cupcake pans (they should be about 3/4 full) and bake for 18-24 minutes or until a knife or skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely before frosting.

To make the buttercreams:

  • First, make the black cocoa buttercream. In a large bowl, beat the butter and shortening until smooth. Add the black cocoa and beat to combine, then add the salt and vanilla and one cup of the powdered sugar and beat until smooth. Continue to add powdered sugar until desired sweetness is reached! Add more black coloring if needed, and add cream to thin buttercream if frosting is too thick/stiff. Scoop frosting onto a long piece of plastic wrap and wrap into a log if doing a swirl.
  • Then make the vanilla buttercream. In another large bowl, beat the shortening and butter until smooth, then add the vanilla and powdered sugar and beat until smooth. Scoop onto another piece of plastic wrap and wrap into a log, then add both logs into a large piping bag with your favorite piping tip and carefully pipe out a swirl onto each cupcake!