I made some cupcakes for a sweet friend who was hosting a bridal shower for her daughter’s upcoming wedding. She is SO excited and so was I to share some yummy cupcakes with her! She requested one batch of the cupcakes to be gluten-free! I’d never made gluten-free cupcakes, so this was a fun new adventure for me! – and I was really happy with how they turned out!!!
Gluten-free Chocolate Cupcakes Sift together:
1 cup white rice flour
1/2 cup cornstarch
1/4 cup sweet rice flour
1 cup cocoa powder (I use Pernigotti)
1.5 tsp baking powder
1.5 tsp baking soda
2 cups sugar
1 tsp salt
In a separate bowl mix together:
3/4 cup oil
2 eggs + 2 whites (added two whites for structure because I don’t add xantham gum)
1 cup milk
2 tsp vanilla
In a separate bowl mix together:
1 cup hot coffee + 4 oz dark chocolate until chocolate melts
Add hot coffee/chocolate liquid to egg/oil mixture and stir till combined. Add liquid ingredients to flour ingredients and whisk until combined. Pour into muffin tins – makes 2 dozen plus. Bake 350 degrees for 15 min or until toothpick comes out clean. Remove from tins to cool on rack.
The original recipe called for 1 tsp xantham gum, only two eggs (total) and no melted chocolate. I don’t own xantham gum and probably won’t unless I’m making a lot of gluten-free things because it’s pretty spendy. So, I added the two eggs whites and the melted chocolate to help with structure. I don’t know how large of a cake layer this will bake…I’ve only made the cupcakes with it and the texture was PERFECT!! Very light, moist, cake like…not gummy at all!
I topped these chocolate cupcakes with a yummy mocha buttercream! Use melted chocolate and espresso in your buttercream! – not sure on the quantities…I just add enough until I get the flavor I like! Make it bold!!
I also made my yummmmmmy coconut cupcakes (click here for the recipe) filled with white chocolate coconut custard. Here’s the recipe for the coconut custard:
Ingredients
(adapted from Aarti Party’s “Come’ere Puddin’ Pie“)
2 cups whole milk
3 yolks
1 tsp vanilla extract
1/2 tsp coconut extract
1/2 cup sugar
1/4 cup cornstarch
Qty 2 – 3.5oz bars of Lindts White Coconut (I found mine at Target)
Pinch of salt
Directions:
In a medium heavy-bottomed saucepan, whisk together the milk, yolks and extracts. Stir in the sugar, cornstarch, chocolate and salt. Bring to a boil over medium heat, whisking constantly. Boil for 1 minute, then immediately remove from heat. Mixture should be very thick! Poor into a bowl and cover the surface of the custard with plastic wrap (to prevent a skin from forming) and chill for 3 hours, until set. Scoop it into a piping bag and squirt it into a hollowed out cupcake as filling! YUM! Top it with white chocolate coconut swiss meringue buttercream (make a batch of vanilla Swiss-meringue buttercream and add 1/2 cup of the left over custard – or however much custard you want to flavor it). If you make these cupcakes, I promise you will have more friends!
And the most yummiest of carrot cakes filled with a no-bake cheesecake filling and topped with cream cheese swiss-meringue buttercream. You can find the recipe for this one on this post (click here) Divine!
Happy baking!! – ENJOY THE REST OF YOUR SUMMER!!!
Looks like you’ve been practicing. Can’t wait to taste the results!
I will be making these! I am trying to make more gluten free items as my daughter needs to eliminate it from her diet! And while others are enjoying their cupcakes I want her to feel a part of the celebrations! Thanks for sharing.. love the tip on the Xantham gum!
I don’t think the link for the white chocolate coconut custard is right. I would love to have the recipe. Thanks!
Stacy: Yes, the link is right (I should have been more clear – sorry!) Just follow the recipe for the “filling” part of her “Pudd’n Pie” and use the substitutions I suggested above. Again, sorry! – I’ll fix it up in the post. Thanks!
Hi there! I’d love the recipe for your cream cheese SMBC, but I clicked through the links and only found one for regular SMBC. I’d love if you’d let me know how to alter it to be cream cheese flavored — thanks!
Xialou: I simply add about 8oz of softened full-fat cream cheese after I’ve finished making a batch of SMBC. I mix it on low/stir setting until it’s incorporated. I’ve found if you mix it too fast it will break up/curdle…so, incorporate it slowly.
I’m looking for a coconut cake for my daughter’s birthday next week. Have you ever used the cupcake recipe for a cake instead or perhaps turned your vanilla butter recipe coconut?
Katie: It’s a YUUUUUMMMY recipe…I’d use it no problem in a cake version. You can also use the vanilla butter cake recipe and use coconut milk (reduced) and a little coconut extract. Would be wonderful!
Jessica, I am new to your blog and I have to say I am HOOKED!!! I purchased your first class in Craftsy and I have learned so much!! I was just reading your GF chocolate cupcake recipe and it looks great. My son has Celiac, hence the reason I started cakes;)) I was going to use this recipe as a cake and I was just wondering where the original source of the recipe was. I am always looking for new GF recipes. Thanks! Looking forward to the next class!
Glad you found me!!! I am sooo sorry but I cannot remember where I found that recipe from! I am usually soooo good about crediting others so I am dumbfounded!!
I wish you the best!!!