Gluten Free Chocolate Chocolate Chip Cupcakes with Chocolate Frosting

When you’re gluten free, there are certain things that you really miss. Chocolate cake and cupcakes were one of the things Shawn yearned for and I vowed to make them.

These are super yummy and will delight everyone, gluten free or not.

Ingredients:

The Cupcakes:

  • 1/4 cup millet flour
  • 1/2 cup sweet rice flour
  • 1/4 cup cornstarch
  • 1/4 cup soy flour
  • 1/4 cup Quinoa flour
  • 1/4 cup sweet white sorghum flour
  • 1 teaspoon xanthan gum
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 1/2 cup butter (one stick) softened
  • 3 tablespoons cocoa powder
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • 1 cup sugar
  • 1/2 of a 12 ounce bag of Nestle Tollhouse Chocolate Chips.

The Icing:

  • 1/2 cup butter (one stick) softened
  • 2 tablespoons cocoa powder
  • 1 teaspoon pure vanilla extract
  • 2 cups powdered sugar
  • 2 tablespoons milk

Directions:

  • Begin by mixing the butter and the sugar and the eggs thoroughly in your stand mixer bowl.
  • While the sugar/butter mixture is mixing, in a separate bowl, mix the flours and dry ingredients together with a whisk.
  • Add half the chocolate flour mix to the mixer and blend well. Add 1/4 cup milk to the batter and blend well. Add the remaining flour mixture and blend well, then the remaining milk. When thoroughly mixed together the dough will climb up the mixers beaters.
  • In a large muffin tin (12) place your paper cupcake liners. Fill the liners about 2/3 full with the batter (it’s thick so I found 2 spoons very useful).
  • Bake for 20 minutes at 350 degrees. Test them with the toothpick in the center. (Unless you poke a chocolate chip, it should come out clean.)
  • Combine the ingredients for the icing in your mixer bowl and blend until smooth and creamy.
  • When cupcakes are thoroughly cooled, frost the tops with the icing.

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Gluten Free Chocolate Chocolate Chip Cupcakes with Chocolate Frosting