Rich Chocolate Fudge Cupcakes

(from MOCAJanelle’s recipe box)

The gluten free world has lots of ways to get the minimum daily requirement of that all important food: chocolate. You can drink it in a rich cocoa or a mocha latte. You can bake it into cookies or brownies. There are candies galore. There are even flourless chocolate cakes available in the mainstream market (thank you Outback!).

But I have to admit I miss regular cake. Rich, fudgy cake. The kind you can eat with hot coffee or a big glass of milk, and it’s so good you squish up all the crumbs with your fork. And if no one is looking you lick the plate. So I started with a recipe from a great book called “Baking Classics” and played with it until I got a recipe I love. I made it into cupcakes, but it would be an excellent layer cake, too.

Day Two

The reason I added “that last” to the title? These cupcakes were just as good day 2 as they were day one. These are one of the rare gluten free treats that can be made a day ahead for a party or special dinner and you know they will be delicious.

By Day Three they had started to crumble a little, so I went ahead and crumbled them into a pretty glass, layered it with whipped cream and topped with chocolate shavings. Wow!

Prep time: 15 minutes
Cook time: 15 minutes

Categories: Cakes

Ingredients

  • 1/2 cup semi-sweet chocolate chips
  • 2 cups sugar
  • 2 large eggs
  • 1 cup Superfine Brown Rice Flour
  • 1/2 cup Potato Starch
  • 1/4 cup Tapioca Flour
  • 1/4 cup Cocoa Powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon xanthan gum
  • 1/3 cup cooking oil
  • 1 1/2 cups milk
  • 2 teaspoons vanilla

Directions

  1. Preheat oven to 350 degrees. Use silicone cupcake cups or line your pans with paper cups.

  2. In heat proof bowl, melt chocolate chips in microwave just until melting. Stir to complete melting. Set aside to cool a little.

  3. In large mixing bowl beat sugar and eggs until light and fluffy. Mix in melted chocolate. Add remaining ingredients and mix at low speed. Scrape bowl with rubber spatula. Mix again for 1 minute.

  4. Fill cupcakes only 1/2 full, these will rise a lot! Bake 15 to 18 minutes until they test done with a toothpick.

  5. Serve warm with ice cream or whipping cream, or allow to cool and frost with your favorite icing.

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