Gluten-Free Chocolate Cupcakes
- Level: Easy
- Yield: 12 cupcakes (or 48 mini cupcakes)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 196
- Total Fat
- 9
- Saturated Fat
- 5
- Carbohydrates
- 29
- Dietary Fiber
- 2
- Sugar
- 17
- Protein
- 3
- Cholesterol
- 50
- Sodium
- 129
- Total: 2 hr 10 min (includes cooling time)
- Active: 25 min
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.