I really try to not make traditional sweet recipes anymore, but when my 3-year-old niece asks for Auntie Dianne to make cupcakes for her birthday, how can I say no? I knew they had to be chocolate and I knew they had to be gluten-free (so I could partake), so I set out to make some that nobody could tell were gluten-free. I decided to try my favorite chocolate cake recipe and convert it to gluten-free. The recipe is One Bowl Chocolate Cake III over at allrecipes.com.
At first I tried replacing the flour with a combination of Sweet Rice Flour Blend and almond flour. I quickly found out that this recipe is already so moist with plenty of liquids, the almond flour added nothing but an out-of-place gritty texture. Scratch the almond flour. The cupcakes were also a bit sticky, probably from the sweet rice flour, but I decided to try reducing the sugar content instead. It worked! After three batches, one that went in the trash and one that went to my husband's coworkers, I had a gluten-free chocolate cupcake recipe fit for a 3-year-old's birthday party. And no one could tell they were gluten-free.
The frosting is a slight adaptation from one found on allrecipes (again) called Caroline's Chocolate Fudge Frosting. I simply increased the chocolatiness by adding an extra square of chocolate. I could eat this stuff by the spoonful. Unfortunately, I did and immediately regretted it. What is it with chocolate and losing all self-control? Sigh....
Gluten-Free Chocolate Cupcakes
1 1/2 cups pure cane sugar
1 3/4 cups Sweet Rice Flour Blend
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup organic canola oil
2 teaspoons vanilla extract
1 cup boiling water
- Preheat oven to 350 degrees. Line standard cupcake pans with about 30 liners, or lightly grease.
- Thoroughly combine the sugar, flour blend, cocoa powder, baking soda, baking powder and salt in a large electric mixing bowl. Add the eggs, milk, oil and vanilla. Beat on medium speed for two minutes. Stir in the boiling water by hand. Batter will be very thin. Pour into cupcake cups, filling about 3/4 full. Bake 15 to 18 minutes or until cupcakes test done with a toothpick.
- Cool completely and frost with chocolate fudge frosting (recipe below).
Chocolate Fudge Frosting
1/2 cup unsalted butter
4 (1 ounce) squares unsweetened chocolate
4 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup milk
- Melt chocolate and butter in the microwave, or in a small saucepan on low heat.
- In a large mixer bowl, combine confectioners' sugar, vanilla and 1/4 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved.
- Let stand until spreadable, about 10 minutes (frosting will thicken as it cools).