Recipe courtesy of Food Network Kitchen
Yield:
12 cupcakes (or 48 mini cupcakes)
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.

Combine the butter, cocoa, coffee and 1/3 cup water in a microwave-safe bowl. Cover with plastic wrap and microwave on high until the butter melts, about 1 minute. Whisk to combine.

Meanwhile, whisk the sugar, rice flour, amaranth flour, tapioca flour, baking powder, baking soda and salt in a large bowl. Beat the sour cream, vanilla and eggs in a small bowl. Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine (don't overmix).

Divide the batter evenly in the prepared muffin tin, filling each cup about three-quarters full. Bake until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes (18 to 20 minutes for minis).

Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely. Decorate as desired.

IDEAS YOU'LL LOVE

Chocolate Ganache Cupcakes

Recipe courtesy of Ina Garten

Venita's Chocolate Chip Cookies

Recipe courtesy of Trisha Yearwood

3-Ingredient Gluten-Free Banana Pancakes

Recipe courtesy of Food Network Kitchen

Chewy Chocolate Chip Cookies

Recipe courtesy of Trisha Yearwood

Chocolate Cake in a Mug

Recipe courtesy of Trisha Yearwood

Vanilla Cupcakes

Recipe courtesy of Food Network Kitchen

Chocolate Pudding

Recipe courtesy of Ree Drummond

Red Velvet Cupcakes

Recipe courtesy of Ina Garten

Chocolate Cupcakes with Ganache and Marshmallow Frosting

Recipe courtesy of Bake You Happy

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking