Gluten-Free Chocolate Cupcakes

Usually when my family wants gluten-free chocolate cake they want my gluten-free mocha fudge cake, so I rarely make plain chocolate cake. However, I recently had a friend who wanted chocolate cupcakes and I decided it was time for me to create a chocolaty gluten-free chocolate cake recipe that was also dairy-free.

I used hot water instead of coffee to help the cocoa flavor bloom and create a rich chocolate flavor. I was pleased with the chocolaty flavor of the cupcakes.

I used safflower oil instead of using butter or margarine, but you can use another mild oil if you wish. I chose not to use coconut oil because it has a stronger flavor, but you can use it if you don't mind a little coconut flavor mixed into your chocolate cupcakes. If you use butter or coconut oil, melt it before using it in the recipe.

Gluten-Free Chocolate Cupcakes Recipe

Ingredients:

• ¾ cup white rice flour
• ¾ cup tapioca flour
• ¼ cup potato starch
• 1 teaspoon guar gum
• 1 tablespoon baking powder
• 2 cups sugar
• ¾ cup + 2 tablespoons cocoa powder
• ⅔ cup oil
• 1½ cups boiling water
• 1 teaspoon gluten-free vanilla
• 2 eggs

Directions:

1. Preheat oven to 350 degrees. Grease 2 – 9 inch pans, a 13 x 9 pan, or line cupcake pans with cupcake liners.
2. In a large bowl combine white rice flour, tapioca flour, potato starch, guar gum, and sugar.
3. Place cocoa in a small bowl. Pour the hot water over the cocoa.
4. Add oil, eggs, and vanilla to the cocoa mixture.
5. Add the liquids to the flour mixture and beat for 2 –3 minutes on high.
6. Pour batter into 2 greased 9 inch cake pan. Bake at 350 for 30 – 35 minutes (30 – 40 minutes for a 13 – 9 pan and 18 – 22 minutes for cupcakes) or until an inserted toothpick comes out clean.
7. Place on a cooling rack to cool.
8. Once cool, frost with Dairy-Free Chocolate Frosting Recipe.

Printable Recipe for Gluten-Free Chocolate Cupcakes

Gluten-Free Chocolate Cupcakes

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Alea

Recipe type: Dessert

Serves: 30

Ingredients

• ¾ cup white rice flour
• ¾ cup tapioca flour
• ¼ cup potato starch
• 1 teaspoon guar gum
• 1 tablespoon baking powder
• 2 cups sugar
• ¾ cup + 2 tablespoons cocoa powder
• ⅔ cup oil
• 1½ cups boiling water
• 1 teaspoon gluten-free vanilla
• 2 eggs

Directions

1. Preheat oven to 350 degrees. Grease 2 – 9 inch pans, a 13 x 9 pan, or line cupcake pans with cupcake liners.
2. In a large bowl combine white rice flour, tapioca flour, potato starch, guar gum, and sugar.
3. Place cocoa in a small bowl. Pour the hot water over the cocoa.
4. Add oil, eggs, and vanilla to the cocoa mixture.
5. Add the liquids to the flour mixture and beat for 2 –3 minutes on high.
6. Pour batter into 2 greased 9 inch cake pan. Bake at 350 for 30 - 35 minutes (30 - 40 minutes for a 13 - 9 pan and 18 - 22 minutes for cupcakes) or until an inserted toothpick comes out clean.
7. Place on a cooling rack to cool.
8. Once cool, frost with Dairy-Free Chocolate Frosting Recipe.

3.5.3208

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