Gluten-Free Chocolate Cupcakes

Yield:
12 cupcakes (or 48 mini cupcakes)
Level:
Easy
Ingredients
  • 6 tablespoons unsalted butter, cut into pieces
  • 1/2 cup unsweetened Dutch-processed cocoa
  • 1/3 cup freshly brewed coffee
  • 1 cup sugar
  • 1/2 cup brown rice flour
  • 1/4 cup amaranth flour
  • 1/4 cup tapioca flour
  • 1/2 teaspoon gluten-free baking powder
  • 1/2 teaspoon fine salt
  • 1/3 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, at room temperature
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.


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    This recipe is featured in:

    Ultimate Baking Guide