Step 1: Preheat the Oven and Prep Your Muffin Tin

Before anything else, preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. It’s always a good idea to have everything set up ahead of time so you can focus on the batter once you start mixing.

Step 2: Sift the Dry Ingredients

In a large bowl, sift together the gluten-free flour blend, black cocoa powder, baking powder, baking soda, and salt. Sifting is important here because black cocoa powder can sometimes clump, and you want a smooth, lump-free batter.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk together the sugar and vegetable oil until fully combined. The mixture should look pale and slightly thickened. Next, add the eggs, one at a time, mixing well after each addition.

Then, pour in the buttermilk, vanilla extract, and apple cider vinegar, whisking until the mixture is smooth. The buttermilk and vinegar are key here—they add that slight tang, which complements the richness of the black cocoa.

Step 4: Combine Wet and Dry Ingredients

Slowly pour the wet ingredients into the bowl of dry ingredients. Use a spatula or whisk to gently mix everything together until you have a smooth, velvety batter. Try not to overmix, as this can cause the cupcakes to become dense. The batter should be thick but pourable.

Step 5: Fill the Cupcake Liners

Using a cookie scoop or a spoon, divide the batter evenly among the 12 cupcake liners. Each liner should be about ⅔ full, leaving room for the cupcakes to rise.

Step 6: Bake the Cupcakes

Place the muffin tin in the preheated oven and bake for 18-20 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Keep an eye on them in the last few minutes of baking to avoid overbaking, as this can dry out the cupcakes.

Step 7: Cool the Cupcakes

Once the cupcakes are baked to perfection, remove them from the oven and allow them to cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely before frosting. It’s crucial that the cupcakes are fully cooled, or the frosting will melt.

Step 8: Prepare the Cream Cheese Frosting

While the cupcakes are cooling, it’s time to make the frosting. In a large bowl, beat the cream cheese and butter together until smooth and creamy. Add the powdered sugar, one cup at a time, and continue beating until the frosting is fluffy and light. Mix in the vanilla extract and a pinch of salt for balance.

Step 9: Frost the Cupcakes

Once the cupcakes are completely cool, it’s time to frost! You can use a piping bag fitted with a star tip for a professional look, or simply use a knife to spread the frosting generously on each cupcake.

Step 10: Garnish and Serve

For an extra touch, sprinkle a little extra black cocoa powder on top of the frosting, or add chocolate shavings for a decorative flair. Then, serve and enjoy!