GF Chocolate Cupcakes

By Jahel

Ingredients

• 1 ½ cups Gluten-Free Flour Mix (see recipe below)
• 1 cup sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup water
• 1/3 cup coconut oil or canola oil
• 1 tablespoon white vinegar
• 1 ½ teaspoons gluten-free vanilla
• 1 recipe Ganache (optional)
• Ganache Ingredients
• ½ cup heavy cream
• 6 ounces gluten-free chocolate chopped or chocolate pieces
• Gluten Free Flour Mix
• 3 cups white rice flour
• 3 cups potato starch
• 2 cups sorghum flour
• 4 teaspoons xanthan gum

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

Preheat oven to 350°F. Line twelve 2 1/2-inch muffin cups with paper bake cups. In a large bowl stir together first five ingredients (through salt). Add remaining ingredients and whisk until combined.

Step 2

Spoon batter into prepared muffin cups, filling each about three-fourths full. Bake 15 to 18 minutes or until a toothpick comes out clean. Cool in muffin cups on a wire rack 5 minutes. Remove from muffin cups; cool on wire rack. If desired, spoon Ganache over top.

Step 3

Vanilla Cupcakes
Prepare as directed, except use 2 cups Gluten-Free Flour Mix and omit cocoa powder. Stir 1 Tbsp. flaxseed meal into flour mixture. Omit water and measure 1 cup unsweetened almond milk. Add vinegar to the almond milk and let stand 5 minutes. Increase vanilla to 2 tsp. and add 1/4 tsp. almond extract with the vanilla.

Step 4

Ganache
In a small saucepan heat 1/2 cup heavy cream just to boiling over medium-high heat. Remove from heat. Add 6 oz. gluten-free semisweet chocolate, chopped, or semisweet chocolate pieces (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes.

Step 5

GF Flour
In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months.