Gluten-Free Chocolate Cupcakes Recipe

Name: Gluten-Free Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter, cut into pieces; 1/2 cup unsweetened Dutch-processed cocoa; 1/3 cup freshly brewed coffee; 1 cup sugar; 1/2 cup brown rice flour; 1/4 cup amaranth flour; 1/4 cup tapioca flour; 1/2 teaspoon gluten-free baking powder; 1/2 teaspoon fine salt; 1/3 cup sour cream; 1 teaspoon pure vanilla extract; 2 large eggs, at room temperature

Servings: persons

6 tablespoons unsalted butter, cut into pieces
1/2 cup unsweetened Dutch-processed cocoa
1/3 cup freshly brewed coffee
1 cup sugar
1/2 cup brown rice flour
1/4 cup amaranth flour
1/4 cup tapioca flour
1/2 teaspoon gluten-free baking powder
1/2 teaspoon fine salt
1/3 cup sour cream
1 teaspoon pure vanilla extract
2 large eggs, at room temperature

1
Preheat the oven to 350 degrees F and position a rack in the middle of the oven.
2
Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.
3
Combine the butter, cocoa, coffee and 1/3 cup water in a microwave-safe bowl.
4
Cover with plastic wrap and microwave on high until the butter melts, about 1 minute.
5
Whisk to combine.
6
Meanwhile, whisk the sugar, rice flour, amaranth flour, tapioca flour, baking powder, baking soda and salt in a large bowl.
7
Beat the sour cream, vanilla and eggs in a small bowl.
8
Whisk the hot cocoa mixture into the dry ingredients.
9
Stir in the sour cream mixture just to combine (don't overmix).
10
Divide the batter evenly in the prepared muffin tin, filling each cup about three-quarters full.
11
Bake until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes (18 to 20 minutes for minis).
12
Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin.
13
Cool on the rack completely.
14
Decorate as desired.

592

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 tablespoons unsalted butter, cut into pieces, 1/2 cup unsweetened Dutch-processed cocoa, 1/3 cup freshly brewed coffee, 1 cup sugar, and more.

Yes, Gluten-Free Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Chocolate Cupcakes

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