to save it for later.Decadent Dark Chocolate Cupcakes
For the chocolate lover in most of us, especially for dark chocolate lovers…
If you love Hostess cupcakes, you’ll love these!
Ingredients
| makes 1 dozen cupcakes | |
| Cupcakes: | |
| ¾ | cup white rice flour |
| ⅓ | cup tapioca flour |
| ⅓ | cup potato starch |
| ¾ | teaspoon baking soda |
| 1 | teaspoon baking powder |
| ¾ | teaspoon sea salt |
| 1 | vanilla bean, seeds scraped |
| about 1 cup milk | |
| 1 | egg |
| ⅓ | cup oil |
| 1 | teaspoon xanthan gum |
| 2 | teaspoons white vinegar |
| ½ | cup unsweetened cocoa |
| 1 | cup sugar |
| Frosting: | |
| ⅔ | cup powdered sugar |
| ⅓ | cup unsweetened cocoa powder |
| 2½ | teaspoons butter |
| 2½ | teaspoons water or milk |
| pinch of salt | |
Directions
Combine all flours with salt, baking powder and soda, cocoa powder and xanthan gum. Mix thoroughly with a fork and set aside.
Combine milk and white vinegar. Allow to rest for 5 minutes, then add the vanilla bean, egg, oil sugar.
makes 1 dozen cupcakes
Fold wet ingredients into the dry. Mix until smooth.
Bake in preheated 350 F oven for 20-22 minutes.
Allow to cool for at least half an hour, then frost.
For the frosting:
Mix powdered sugar with cocoa. Melt then mix the butter with the water or milk. Combine with cocoa/powdered sugar. Add a pinch of salt.
Frost cupcakes when cool, top with sea salt or sugary sprinkles.
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