Gluten Free Dark Chocolate Cupcakes Food

EASY GLUTEN-FREE CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350°F (180°C). Position rack in center of oven. Line two 12-serving cupcake pans with paper liners; set aside.
• In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt until there are no visible clumps.
• Add eggs, milk, oil, and vanilla. Beat with a mixer on medium speed for two minutes.
• Stir in boiling water.
• Spoon batter evenly into cupcake wells. Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
• Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack.
• For the frosting: In a medium mixing bowl, beat butter and vanilla until smooth and creamy. Add cocoa powder and beat until combined. Gradually add powdered sugar, one cup at a time. Slowly beat in milk. Beat in additional milk if needed, to obtain desired consistency.
• Frost cupcakes.
• Store in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.

GLUTEN-FREE DARK CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin pans with paper liners.
• Combine gluten-free flour, coconut sugar, dark chocolate chips, cocoa powder, coconut flour, baking powder, baking soda, xanthan gum, and salt in a bowl; mix well to combine.
• Whisk buttermilk, eggs, vegetable oil, and vanilla extract together in another large bowl until combined. Add flour mixture; fold in with a spatula until completely blended. Divide batter evenly among muffin cups, filling each about halfway.
• Bake cupcakes in the preheated oven until a toothpick inserted in the centers comes out clean, about 20 minutes. Cool in pans 5 minutes; transfer to a wire rack to cool completely.

GLUTEN FREE CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350º F.
• Add your gluten free flour, cocoa powder, sugar, and the rest of the dry ingredients to a large mixing bowl. Whisk to blend them together.
• In a separate smaller bowl, add the eggs, vanilla extract, yogurt, butter, and oil and whisk to mix them. Pour the wet ingredients into the dry ingredients and mix them together gently until barely mixed. Overmixing can cause these cupcakes to be denser so I do NOT recommend using a standing mixer to make this cupcake recipe.
• Note: Overmixing can cause these cupcakes to be denser so I do NOT recommend using a standing mixer to make this cupcake recipe.
• Line your muffin pan with parchment paper-lined cupcake liners. Scoop your cupcake batter into the cupcake liners. Fill each about 3/4 full of cupcake batter.
• Bake the cupcakes for 20-22 minutes at 350º F.
• Remove the cupcakes from the oven. Carefully lift the cupcakes out of the pan onto a wire rack to cool.

GLUTEN-FREE CHOCOLATE CUPCAKES

Steps:

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

GLUTEN FREE CHOCOLATE CUPCAKES

Steps:

• In a medium bowl, combine coconut flour, cocoa powder, salt and baking soda.
• In a large bowl, blend together eggs, oil and agave.
• Blend dry ingredients into wet thoroughly.
• Line a cupcake tin with paper liners and scoop a scant 1/4 cup into each.
• Bake at 375° for 20-22 minutes.
• Cool and cover with vegan "buttercream" chocolate frosting (http://www.elanaspantry.com/vegan-chocolate-frosting/).
• Serve.

GLUTEN-FREE CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 190C(Gas 5/375F). Line the cupcake tin with cupcake cases.
• Place the butter and sugar into a bowl, Whisk until pale and fluffy.
• Add the eggs one at a time, Add a little flour after each one. When combined add the vanilla and the cocoa powder, stir until combined.
• Divide up into the cupcake cases, Bake for 20 minutes until golden and risen.
• When cool make the icing, place the butter and the icing sugar into a bowl, mix together with the back of a spoon until soft and light.
• Place the icing into a piping bag and decorate the cupcakes.

FLOURLESS CHOCOLATE CUPCAKES

Steps:

• Place chocolate and almonds in a food processor.
• Grind until the consistency of course sand.
• Pulse in eggs, grapeseed oil and agave.
• Then pulse in vanilla and salt.
• Spoon batter into cupcake tins lined with unbleached baking cups.
• Bake at 350° for 12-15 minutes.
• Cool and frost with Vegan Chocolate Icing.
• Serve.