Chocolate Cupcakes with Chocolate Icing is a great recipe for any gluten free baker. The variations are endless so I hope that inspires you to get creative andÂ experiment with different flavour combinations depending on the season.
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 and I know that each gluten free flour has a different density. But when I watch people bake in my cooking classes the most common error is simply not measuring precisely enough when using measuring cups.
In this recipe I have included the weight of each flour but I make this recipe using the cup measurements and it works every time.Â
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 just a small amount of effort you will learn over time. If you want to know more about substituting flours follow my year-long blog post series on How To Use different gluten free flours.
I have not tried this recipe using myÂ homemade gluten free flour mix and I probably won’t. For a light and airy cupcake this combination works. Since I know you can make beautiful baked goods with many different combinations of flour I will make my cupcakes the way the recipe is written. I don’t bake enough cupcakes to experiment. I do my experimenting with this Banana MuffinÂ recipe all the time.
I love any recipe that can be varied with different flavourings as much as I like to present the same recipe in different ways. The recipe doesnâ€™t go out of style and when you are inspired to try a new flavour combination you can try it with your favourite recipes.
Here are a few ways you can vary these basic Chocolate Cupcakes with chocolate icing or without.
Every kitchen needs tools. Buy the ones you like and expect most of them to last a very long time. Don’t add to your frustration by purchasing inexpensive items that may affect your results.
Did you have a chocolate cupcake party or make an interesting variation? Iâ€™d love to hear about it in the comments below.
|â…” cup brown rice flour (72 grams)|
|â…“ cup white rice flour (35 grams)|
|â…“ cup tapioca starch (35 grams)|
|Â½ cup cocoa (57 grams)|
|1 cup sugar (200 grams)|
|1 tsp baking powder|
|Â½ tsp baking soda|
|Â¼ tsp salt|
|Â¼ tsp xanthan gum (optional)|
|8 Tbsp butter, melted and cooled slightly|
|2 large eggs|
|Â½ 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|
|Â½ cup butter, room temperature|
|1 cup icing sugar|
|â…” cup cocoa|
|1 tsp vanilla|
|Â¼ cup milk|
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