Chocolate Cupcakes with Chocolate Icing is a perfect recipe for beginner or more experienced gluten free bakers. The variations are endless so I hope this inspires you to get baking and be creative.
If you only bake fancy cakes or cupcakes for special occasions then you need a small collection of reliable recipes to do just that. I haven’t tried to make this recipe into a cake but as cupcakes they are the real deal. Light and airy like a cupcake should be with a rich chocolate flavour.
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Do you struggle with baking? Many people do whether it is baking with wheat flour or gluten free. I wrote this blog post on Baking By Weight which is full of good information for everyday baking at home. Every gluten free flour has a different density but in the end, I write my recipe with cup measurements because that is universally accepted and that is how I cook. But I do have a digital scale and I do weigh the individual flours when I make my homemade gluten free flour mix.
So my best tip for everyday baking is simply to measuring precisely when using measuring cups. When I watch people bake in my cooking classes the most common error is simply not measuring precisely enough. Fill you cup, hold it level and scrape across the top using a straight edge (a ruler or icing spreader is perfect). I’ve included the weight of each flour in this recipe but I make these cupcakes using the cup measurements and they always turn out.
As I began to realize that no single flour can replace the forbidden wheat flour, I warmed up to the idea of baking with three or four flour and starch combinations. This knowledge is valuable for when you run out of a flour or are trying something new. With only a small amount of effort you will learn over time, if you think about that.
I have not tried this recipe using my flour mix and I probably won’t. It has a higher amount of protein and is perfect for muffins, brownies, pancakes, waffles and so much more. For light, airy cupcakes this combination works well and I’m not messing with success. But you can. I encourage you to substitute as you learn and see what happens. I have suggestions for how to do this is these posts:
I love tried-and-true recipes that can be varied with different flavourings as much as I love presenting the same recipe in different ways. A basic chocolate cupcake will never go out of style but when foods become trendy it can be fun to experiment. Who knows, you may just create your own favourite recipe.
Here are a few ideas to vary this basic recipe for Chocolate Cupcakes, with or without icing.
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Did you have a chocolate cupcake party or make an interesting variation? I’d love to hear about it in the comments below.
|⅔ cup brown rice flour (72 grams)|
|⅓ cup white rice flour (35 grams)|
|⅓ cup tapioca starch (35 grams)|
|½ cup cocoa (57 grams)|
|1 cup sugar (200 grams)|
|1 tsp baking powder|
|½ tsp baking soda|
|¼ tsp salt|
|¼ tsp xanthan gum (optional)|
|8 Tbsp butter, melted and cooled slightly|
|2 large eggs|
|½ cup buttermilk|
|1 tsp vanilla|
|ADD-INS - 1/2 cup of chopped nuts, crushed candy canes, M&M's or chopped chocolate covered coffee beans|
|½ cup butter, room temperature|
|1 cup icing sugar|
|⅔ cup cocoa|
|1 tsp vanilla|
|¼ cup milk|
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