EASY GLUTEN-FREE CHOCOLATE CUPCAKES
These easy gluten-free chocolate cupcakes are super simple to whip up, use only one bowl, and have the perfect bakery style texture.
Provided by Chrystal
Time 52m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 291 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 cupcake, Sodium 241 milligrams sodium, Sugar 33 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
GLUTEN-FREE MOLTEN CHOCOLATE CUPCAKES
Known also as "lava cakes," molten cakes are the answer to the most decadent chocolate craving. Here's an easy version using cake mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 18
Number Of Ingredients 6
Steps:
- In small microwavable bowl, microwave whipping cream and chocolate chips uncovered on High 30 to 60 seconds; stir until smooth. Refrigerate about 1 hour, stirring occasionally, until thick.
- Heat oven to 350°F (or 325°F for dark or nonstick pans). Place paper baking cup in each of 18 large (2 3/4x1 1/4-inch) muffin cups. Make cake mix as directed on box, using water, butter and eggs. Place 1/4 cup batter in each muffin cup. Spoon 1 tablespoon cold chocolate mixture on top of batter in center of each cup.
- Bake 18 to 20 minutes or until top springs back when lightly touched. Cool 1 minute; carefully remove from muffin cups to cooling racks. Cool 5 minutes before serving.
- To serve, remove paper baking cup from each warm cupcake; place on individual dessert plate. Sprinkle each with powdered sugar; garnish with raspberries. To serve leftover cupcakes, rewarm by removing paper baking cups and microwaving on plate uncovered on High 10 to 15 seconds.
Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 55 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 16 g, TransFat 0 g
"MOLTEN" FLOURLESS CHOCOLATE CUPCAKES
Provided by Michael Chiarello : Food Network
Categories dessert
Time 1h5m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F.
- Line the cupcake pan with paper liners and spray the liners with vegetable spray.
- Shave 5 ounces of chocolate and put it into a bowl. Cut the remaining 3 ounces of chocolate into roughly 1/2-inch pieces, set aside.
- Combine the butter and cream in a small saucepan over medium-high heat. When the cream mixture comes to a simmer, pour it over the shaved chocolate and stir gently to melt the chocolate.
- In a medium bowl, whisk together the eggs, sugar, mayonnaise, cornstarch, cinnamon, and salt just until the sugar has dissolved. Pour the chocolate mixture into the egg mixture and gently mix just until combined. (Mixing too much will prevent the eggs from rising in the oven.) Scoop about 1/4 cup of the batter into each mold, it should come about 3/4 of the way up the sides. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Do not over bake. Immediately while hot, add a chunk of the remaining chocolate in the center of each, by gently pushing it through the top of the cupcake in the center. Cool the pan on a rack for 10 minutes and then unmold them. Dust with powdered sugar and serve warm.
GLUTEN FREE CHOCOLATE CUPCAKES
A delicious gluten free cupcake recipe using rice and millet flour. The millet lends a bit of a cornbread taste to it. This could also be made into a 8 or 9 inch cake, or without the cocoa powder for a white cake.
Provided by ChristinaBunny
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 35m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper baking cups.
- In a medium bowl, stir together the rice flour, millet flour, cocoa, salt, baking soda, baking powder and xanathan gum. In a separate large bowl, beat the eggs, sugar, sour cream, milk and vanilla. Stir in the dry ingredients until smooth. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
Nutrition Facts : Calories 129.8 calories, Carbohydrate 23.8 g, Cholesterol 34.6 mg, Fat 2.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 1.4 g, Sodium 234.8 mg, Sugar 11 g
GLUTEN-FREE CHOCOLATE CUPCAKES
Both my boys have food allergies and really love these cupcakes! Because it's easy and budget-friendly, I grind whole oats in my blender, just pulsing until they're flour. -Desiree Glanzer, Carpenter, South Dakota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, combine the water, oil, vinegar and vanilla. Stir into dry ingredients just until moistened., Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 187 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 203mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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